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Hara Bhara Kabab is a delicious North Indian vegetarian cutlet made from spinach, green peas, potatoes, and Indian spices. “Hara Bhara” means “fully green,” which reflects the vibrant green color of these kababs. They are crisp outside, soft inside, and bursting with flavor. Whether you’re planning a party, a tea-time snack, or looking for a kid-friendly tiffin item, these kababs are a guaranteed hit.
🛒 Ingredients
🌿 Main Ingredients:
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1 cup spinach (palak), tightly packed
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1/2 cup green peas (fresh or frozen)
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2 medium potatoes (boiled and mashed)
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1/4 cup coriander leaves
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2 green chilies, chopped
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1 tablespoon grated ginger
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1 teaspoon garlic paste (optional)
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1/2 teaspoon chaat masala
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1/2 teaspoon garam masala
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1/2 teaspoon cumin powder
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1/2 teaspoon amchur (dry mango powder)
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Salt to taste
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2 tablespoons roasted besan (gram flour)
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Oil for frying or brushing
🔥 For Binding (if needed):
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1 tablespoon bread crumbs or 1 slice of bread (optional)
🥬 Prep Work
Step 1: Blanch Spinach
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Wash spinach thoroughly.
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Boil 2 cups of water and add spinach. Cook for 1–2 minutes.
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Transfer immediately to cold water (to preserve the green color).
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Drain and squeeze out excess water. Finely chop or puree.
Step 2: Cook Green Peas
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Boil or steam green peas until soft.
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Mash or pulse them coarsely in a blender.
🍳 How to Make Hara Bhara Kabab
Step 1: Mix the Dough
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In a mixing bowl, combine mashed potatoes, spinach, green peas, chopped coriander, green chilies, ginger, garlic paste.
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Add chaat masala, cumin powder, garam masala, amchur, and salt.
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Mix in roasted besan and knead the mixture to form a soft dough.
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If the mixture feels too moist, add breadcrumbs.
Step 2: Shape the Kababs
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Divide the dough into equal portions.
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Roll into smooth balls, flatten into round patties or oval kababs.
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Optional: Press a cashew or pistachio in the center for presentation.
🔥 Cooking Methods
🍳 1. Pan-Fried Hara Bhara Kabab
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Heat 2–3 tablespoons of oil in a non-stick pan.
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Place kababs and cook on medium flame until golden and crisp on both sides (approx. 3–4 minutes per side).
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Drain on paper towels.
🔥 2. Baked Hara Bhara Kabab
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Preheat oven to 200°C (390°F).
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Place kababs on a greased or parchment-lined tray.
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Brush lightly with oil.
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Bake for 18–20 minutes, flipping halfway, until lightly golden and crisp.
🍽️ 3. Air-Fried Option
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Preheat air fryer to 180°C (350°F).
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Brush kababs with oil and place in a single layer.
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Air-fry for 12–15 minutes, flipping once.
🧠 Chef Tips
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Roasted Besan: Roasting helps avoid a raw taste and aids binding.
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Greener Kababs: Add a handful of mint or more coriander leaves.
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Spice Level: Adjust green chilies to your taste.
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Crispier Kababs: Chill the shaped kababs in the fridge for 15–20 minutes before frying.
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Binding Issues? Add breadcrumbs or soaked poha if the mixture is too wet.
🍽️ Serving Suggestions
Serve hot with:
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Green chutney (mint-coriander)
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Tamarind chutney
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Tomato ketchup
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As a burger patty or kathi roll filling
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Alongside a cup of masala chai
Perfect for:
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Evening snacks
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Party appetizers
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Kids' lunchboxes
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Diwali or Holi snack platters
🧘♀️ Health Benefits
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Low in oil (if baked or air-fried)
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Packed with greens – spinach and peas are high in fiber, iron, and vitamins
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Gluten-free if breadcrumbs are avoided or replaced
🧊 Storage & Reheating
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Store uncooked kababs in an airtight container in the fridge for up to 2 days.
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Freeze shaped kababs (raw) for up to a month. Thaw before frying or baking.
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Reheat in air fryer or pan until warm and crisp.