A cherished Indian vegetarian delight originating from North Indian cuisine. The name hara (green) and bhara (filled) perfectly captures its vibrant green hue and stuffed structure, which is achieved by blending green vegetables, potatoes, breadcrumbs, and a mix of aromatic spices. Pan-fried to a golden crisp, these kababs boast a pleasing crunch on the outside with a soft interior. Served as a starter or with the main course, alongside a chutney or yogurt, they are a flavourful and nutritious treat loaded with the goodness of vegetables.
Hara Bhara Kabab is a popular dish throughout India with different regions having their own variations. Besides using an assortment of green vegetables, some include cauliflower, carrots, or even paneer with different spice blends and herbs. Binding agents like breadcrumbs, gram flour or cornstarch are used. Cooking methods vary from either pan frying, deep frying, baking, grilling or air frying. This versatile kabab is rich in iron, vitamins, and antioxidants. An excellent source of fibre, protein, and complex carbohydrates, making it a nutritious, healthy and satisfying food.
Hara Bhara Kabab is a popular dish throughout India with different regions having their own variations. Besides using an assortment of green vegetables, some include cauliflower, carrots, or even paneer with different spice blends and herbs. Binding agents like breadcrumbs, gram flour or cornstarch are used. Cooking methods vary from either pan frying, deep frying, baking, grilling or air frying. This versatile kabab is rich in iron, vitamins, and antioxidants. An excellent source of fibre, protein, and complex carbohydrates, making it a nutritious, healthy and satisfying food.
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Hara Bhara Kabab
(Yields 20)
Ingredients:
1 bunch spinach (around 6 cups)
1 cup green peas
1 green bell pepper (chopped into small pieces)
2 large potatoes (boiled)
2 green chillies (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala pwd
1 tablespoon lemon juice
3/4 cup breadcrumbs
few coriander leaves (chopped)
10 cashewnuts
2 tablespoons oil + extra for shallow frying
salt
Method:
Peel boiled potatoes when they are warm. Pass them through a ricer and set aside.
Wash spinach in a salad spinner. Drain off all the water by spinning well. Chop the spinach and keep aside.
Heat oil in a pan, fry the garlic and ginger until fragrant. Add the green chillies and bell pepper, sauté for a couple of minutes. Stir in all the spice powders (except the garam masala powder). Incorporate the spinach, peas, coriander leaves and salt. Cook on high flame until the spinach has wilted and all the moisture has been absorbed. Shut off the flame.
Let the mixture cool and roughly chop on a cutting board to a coarse consistency. Transfer mixture to a bowl and add potatoes, 1/2 cup breadcrumbs (reserving the rest 1/4 cup for coating), garam masala powder, lemon juice and salt.
Divide mixture into 20 balls, flatten and firmly press half a cashewnut on top. Dredge the kababs in the remaining 1/4 cup breadcrumbs and shallow fry in oil until crisp and brown on both sides.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Hara Bhara Kabab
(Yields 20)
Ingredients:
1 bunch spinach (around 6 cups)
1 cup green peas
1 green bell pepper (chopped into small pieces)
2 large potatoes (boiled)
2 green chillies (chopped)
1 tablespoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala pwd
1 tablespoon lemon juice
3/4 cup breadcrumbs
few coriander leaves (chopped)
10 cashewnuts
2 tablespoons oil + extra for shallow frying
salt
Method:
Peel boiled potatoes when they are warm. Pass them through a ricer and set aside.
Wash spinach in a salad spinner. Drain off all the water by spinning well. Chop the spinach and keep aside.
Heat oil in a pan, fry the garlic and ginger until fragrant. Add the green chillies and bell pepper, sauté for a couple of minutes. Stir in all the spice powders (except the garam masala powder). Incorporate the spinach, peas, coriander leaves and salt. Cook on high flame until the spinach has wilted and all the moisture has been absorbed. Shut off the flame.
Let the mixture cool and roughly chop on a cutting board to a coarse consistency. Transfer mixture to a bowl and add potatoes, 1/2 cup breadcrumbs (reserving the rest 1/4 cup for coating), garam masala powder, lemon juice and salt.
Divide mixture into 20 balls, flatten and firmly press half a cashewnut on top. Dredge the kababs in the remaining 1/4 cup breadcrumbs and shallow fry in oil until crisp and brown on both sides.
Serve hot.
Note:
- Do not mash potatoes instead pass potatoes when warm through a ricer.
- Mixture is delicate to handle. Refrigerating for 30 minutes or more makes handling of the mixture much easier.
- If you find the mixture is wet, add extra breadcrumbs.
