Hara bhara kabab is a crispy yummy green patty made with potatoes, spinach leaves, green peas, and flavoring seasonings and spices. These are the most popular Indian appetizers. Also, these are vegan and gluten-free too.
Hara Bhara Kabab - Spinach and Green Peas Patties
Hara Bhara Kabab as the name suggests it's made from vibrant green ingredients. Spinach and green peas are the green parts of the recipe. Mashed potatoes help in binding other ingredients.
These veggies along with other flavoring spices, herbs, and seasonings make an amazing and delicious party appetizer. These patties are easy to make, yet healthy snacking options with no fancy ingredients. Serve them hot with any kind of sauce or chutney.
I always prefer to pan-fry the kababs and cutlets in an open pan. You can also bake them or air fry the green patties to make them a healthier option.
How to make hara bhara kabab?
Ingredients
Spinach Leaves - wilt spinach greens
Potatoes - boil, peel off skin, mash the potatoes. Let the potatoes cool down to room temperature before adding cornstarch.
Green peas - fresh or frozen
Coriander leaves - fresh finely chopped
Spring onions - chopped (optional)
Grated ginger
Green chilies crushed
Seasoning - Chat masala, Salt, and Crushed pepper
Cornstarch - to bind and for a crispy coating
Breadcrumbs - optional
Instructions
- Blanch spinach leaves. After 3 minutes remove from hot water and wash with cold water immediately. Remove from the water and squeeze out the water completely.
- Blanch green peas and mash roughly. Pressure cook potatoes and peel and mash completely. Cool down everything before adding cornstarch and other ingredients.
- Add all ingredients together in a large mixing bowl and make a dough-like mixture.
- Take a small portion of the mixture and make a ball. Then roll the ball on cornstarch and press it gently with your fingers to give a disc-like patty shape.
- Shallow fry the patties in a pan. Flip it gently with the help of a tong or spatula. And pan-fry both sides for 2 - 4 minutes on medium flame till they turn crispy.
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Hara Bhara Kabab Kabab
Hara Bhara Kabab (Spinach and Green Peas Patties)
Equipment
Ingredients
- 1 cup spinach (250gms) blanched, squeezed and mashed
- 3 medium potatoes Boiled, peeled & mashed
- ยฝ cup green peas boiled & mashed
- ยฝ inch ginger finely minced
- 1 tbsp green chili finely chopped
- ยฝ - 1 tsp chat masala
- ยฝ - 1 tsp salt as per taste
- 2 tbsp cornstarch for potato mixture
- 4 tbsp Corn flour for coating
Instructions
- 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.
- Blanch green peas and mash roughly. Pressure-cook potatoes and peel and mash completely.
- Add all ingredients together and make a dough like mixture.
- 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.
- Shallow fry the patties in a pan. Flip it gently with help of tong. and fry both sides. don't fry for more than โ minutes as it won't take more time for shallow frying.
- Garnish and serve with coriander chutney or schezwan chutney.
Baked Kabab
- Preheat oven at 350ยฐ F.
- Grease a baking tray. Place the patties and brush with a little oil.
- Bake for 25 - 30 minutes flipping the midways.
- Or bake till it turns light brown on top.
Air Fryer Kabab
- Place the kabab in air-fryer.
- Preheat airfryer at 350ยฐ F.
- Spray little oil on the patties.
- Air fry at 350ยฐ F (180ยฐ C) for 15 minutes.
- Flip the patties in the midways & again spray oil.
- Keep a check on it after 12 minutes.
- If it's not brown on top, fry for 1 - 2 minute more till it's done.
Video
Notes
- Cool all ingredients completely before adding cornstarch else it will become sticky and slimy in texture. And will not bind well.
Nutrition
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Loli
I've been tripling this recipe and making them larger sizes as burgers, about 3 Tablespoons of the mix, making around 12ish good size burgers. Everyone who has ever tried these absolutely loves them and is impressed with the smell from the kitchen after I cook them. Instead of the green chilies, I substitute 1 onion and 4 crushed garlic cloves. I love garlic and too many people I know are sensitive to spicy. I only just realized the corn flour can be substituted with corn Starch, I'm wondering what the difference in texture would be? Is it going to ge sticky or gummy? Thank you for the recipe!
Ipsa Faujdar
if you will add the starch to hot stuff it will make the mixture sticky and will take more of cornstarch to shape them. it's corn starch only not the cornflour. Some brands of starch mention this as corn flour which is nothing other than corn starch. I ll clarify that in the post. Thank you so much for your feedback.