Hara Bhara Kabab Recipe | How to Make Hara Bhara Kabab

Hara Bhara Kabab is by far one of the most popular appetizers available on the menu cards of almost every restaurant across North India. Translating to "GREEN" from the words "Hara Bhara", they are very delicious and healthy, and primarily have to their ingredients, some fresh blanched spinach leaves and green peas that are combined with some grated potatoes and an assortment of mild spices for a delectable taste. As specified, it is more of a restaurant preparation but, can be easily prepared at home too. If you are planning a party or a get-together, these Hara Bhara Kababs make for an amazing appetizer and can be made well ahead of time. Let me tell you, these kababs also serve as a great monsoon snack and provide for a yummilicous treat with a cup of hot ginger tea on the side.

Hara Bhara Kebab

INGREDIENTS

• Spinach (cleaned and washed) - 3 to 4 cups
• Green peas (boiled) - 1/2 cup
• Boiled potatoes (peeled and grated) - 2 medium size
• Onion (finely chopped) - 1 small size
• Ginger (finely chopped) - 2 tsp
• Green chilies (finely chopped) - 2 tsp
• Mint leaves - 8 to 10
• Fresh chopped coriander - 1/4 cup
• Kasoori methi - 2 to 3 tsp
• Cumin seeds - 1 tsp
• Cashew powder (optional) - 1 tbsp
• Roasted gram flour/besan - 2 tbsp
• Bread crumbs - 1 tbsp
• Salt - to taste
• Black pepper powder - 1/2 tsp
• Nutmeg powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Bhuna jeera powder - 1/2 tsp
• Amchoor powder - 1 tsp
• Broken cashews - 8 to 10
• Ghee - 2 tbsp
• Oil - for shallow frying

For Filling

• Grated paneer - 2 tbsp
• Hung curd - 1 tbsp
• Cashews (finely chopped) - 8 to 10
• Raisins (finely chopped) - 8 to 10
• Fresh chopped coriander - 1/2 tbsp
• Finely chopped green chilies - 1 tsp
• Finely chopped ginger - 1 tsp
• Salt - to taste
• Lemon juice - 1 to 2 tsp

Hara Bhara Kebab

Pro-Tips
- Do not have besan or gram flour? Please feel free to add some cornflour and increase the quantity of bread crumbs in the mixture.
- For a crispier outer layer, roll the kababs in bread crumbs or some crushed cornflakes before shallow frying.
- To make the kababs even more healthier, go ahead and add some roasted and ground oats to the mixture.
- Cashew powder is optional and can be skipped altogether. However, it imparts a nice richness to the kababs if added.
- If in hurry, skip the filling and serve them plain and simple. They would taste equally good.

Hara Bhara Kebab

METHOD

• In a saucepan, bring some water to a boil.
• Add the washed spinach leaves and let them cook for 2 to 3 minutes.
• Immediately transfer the wilted leaves to a bowl of ice chilled water.
• Squeeze out all the water from the spinach and blend to a smooth puree. Keep it aside.
• In a pan, heat some ghee. Once it is hot, add cumin and let it sizzle. Switch the heat to medium.
• Next, add chopped ginger and green chilies. Let it saute for a minute or two.
• Now, add the onions and saute till translucent.
• Next, add the green peas and cook for 2 to 3 minutes. Add the spinach puree and cook everything for another 2 to 3 minutes or until all the water is evaporated.
• Switch off the flame and let the mixture cool down to room temperature.
• Now, add the spinach mixture in a grinder along with fresh mint, coriander and kasoori methi.
• Blend everything to a smooth paste.
• In a mixing bowl, add the grated potatoes, salt, all the spices, bread crumbs, roasted gram flour, cashew powder and the green mixture.
• Combine everything nicely so that it resembles a soft dough. Keep it aside.
• Make the filling by combining grated paneer, hung curd, chopped cashews, green chilies, raisins, ginger, salt and lemon juice.
• Pinch out small portions from the mixture. Flatten each portion a little between your palms.
• Place a tsp or two of the filling in the flattened dough and pinch it together from all sides to seal it properly.
• Shape it to form a tikki or a cutlet.
• Press a broken cashew in each tikki and keep aside in refrigerator for 10 to 15 minutes.
• Next, in a pan, heat some oil for shallow frying.
• Gently place each kabab in the pan and fry for 3 to 4 minutes on medium flame. Flip it over and fry from another side as well.
• Transfer on a kitchen towel and server immediately with any chutney or dip of your choice.

Hara Bhara Kebab

Few Questions Answered

Q1. Can these Hara Bhara Kababs be pre-made and frozen?
- Offcourse, you can make these kababs in bulk and freeze for upto a month. Whenever you want to have them, just thaw them for half an hour to 40 minutes and then shallow fry. To freeze them, place them in a single layer on a baking tray or a plate. Pop them in the freezer for an hour. When they are form, transfer to a ziplock and keep frozen.

Q2. Can I skip adding potatoes in Hara Bhara Kababs?
- If you do not want to add potatoes to these kababs, go ahead and add some boiled and mashed raw banana. Also, sweet potatoes can be a great substitute.

Q3. Can I bake the Hara Bhara Kababs?
- Yes, surely you can do so. Spray them with some oil and bake at 180 degrees centigrade till nicely golden on the top. Alternatively, you can even air fry them for an oil-free version.

Hara Bhara Kebab

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