Hara Bhara Kabab/ Spinach & Green Peas Patties

Hara Bhara Kabab/ Spinach & Green Peas Patties

 


Hara Bhara Kabab as the name suggests its quite obvious that its made from green (hara bhara) ingredients. Spinach & Green peas are the green parts in the recipe. This patties are easy yet healthy snacking option with minimal ingredients. Serve them hot with any kind of sauce or chutney. It has all nutrition from super foods like spinach and green peas. This is very common vegetarian kabab in India. The binding agent used are potatoes and corn flour/ starch. After the patties are made they are either shallow fried or deep fried. If you want to make this a healthier option then you must bake these patties. In this recipe I have shallow fried in an open pan.

 

 

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Hara Bhara Kabab/ Spinach & Green Peas Patties
Hara Bhara Kabab/ Spinach & Green Peas Patties
Print Recipe
This is made from spinach, green peas and potatoes.
  • CourseAppetizer, Evening Snacks
  • CuisineIndian
  • KeywordHealthy Snacks
Servings Prep Time
30 Patties 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
30 Patties 15 Minutes
Cook Time
15 Minutes
Hara Bhara Kabab/ Spinach & Green Peas Patties
Hara Bhara Kabab/ Spinach & Green Peas Patties
Print Recipe
This is made from spinach, green peas and potatoes.
  • CourseAppetizer, Evening Snacks
  • CuisineIndian
  • KeywordHealthy Snacks
Servings Prep Time
30 Patties 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
30 Patties 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Patties
Instructions
  1. Blanch spinach leaves. After 3 minutes remove from hot water and wash with cold water immediately. Remove from water and squeeze out the water completely.
  2. Blanch green peas and mash roughly. Pressure-cook potatoes and peel and mash completely.
  3. Add all ingredients together and make a dough like mixture.
  4. Take small portion of the mixture and make a ball. Then roll the ball on corn starch and press it gently with fingers to give patties like structure.
  5. Shallow fry the patties in a pan. Flip it gently with help of tong. and fry both sides. don't fry for more than 2/3 minutes as it won't take more time for shallow frying.
  6. Garnish and serve with coriander chutney or schezwan chutney.
Recipe Notes
  • Cool all ingredients completely before adding corn starch else it will become sticky and whitish in color.

Happy cooking friends.

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