Hara Bhara Kabab Recipe
Hara bhara kababs are healthy vegan and vegetarian kababs made with potatoes, spinach, green peas, gram flour and few spices. You will find these in many Indian restaurant menus as starter or appetizer or snack. It is also gluten free. Kabab is usually snack that has been chargrilled, made of meat or vegetables or paneer. It is very popular in Indian subcontinent and Middle eastern countries as well. These are often served as starters with spicy green chutney.
Servings: 12 kababs
- 400 grams potato large, boiled, peeled and mashed
- 3/4 cup green peas
- 200 grams spinach leaves blanched and roughly chopped
- 1/4 cup cilantro leaves
- 2 tablespoons chickpea flour gram flour/besan, roasted
- 1/4 cup powdered poha
- 2 green chillies
- 1.5 inches ginger
- 1/2 teaspoon chaat masala powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon amchur dry mango powder
Pick 2 large potatoes (400 grams) and scrub them thoroughly. Next cook them until fork tender. You can boil or steam them.
Mash the potatoes well
In the mean time bring a large pot of water to a rolling boil. Add 200 grams rinsed spinach leaves and shelled 3/4 cup green peas. Blanch for 5 minutes.
Once done, drain in a colander and rinse with cold water.
Take spinach leaves alone in a mixer jar. To that add green chilli, 1/4 cup coriander leaves, 1 teaspoon cumin seeds and 1.5 inches peeled ginger. Grind to a smooth paste without adding water. The moisture in spinach leaves is enough to grind.
Place mashed potatoes in a large mixing bowl. Add blanched peas, prepared paste.
Also add roasted gram flour, chaat masala powder, garam masala powder, amchur or dry mango powder and salt to taste.
Mix very well without adding any water. Now tip in the powdered poha.
Mix well and form a tight stiff dough. Try shaping a ball from the dough, if it falls apart add two more tablespoons of poha powder or gram flour.
Shaping & Frying Veg Hara Bhara Kabab
Heat a cast iron pan with 3 tablespoons oil. Spread the oil well. While the oil is getting heated divide the prepared kabab mixture into 12 equal balls. Shape each ball into a flat patty or kabab.
Place the shaped hara bhara kebabs in the pan. Place 4-6 depending on the size of the pan. Fry in medium heat for 1-2 minutes.
Flip and cook the other side. Cook until they turn slightly charred, edges turn crispy and golden brown.
Remove the cooked kababs to a plate.
Serve hot with any chutney or dip.
- Do not make peas and potatoes very pasty as that will turn the patties very mushy.
- Drain the spinach very well before grinding.
- You can substitute gram flour with rice/corn flour
Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg