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closeup shot of homemade hara bhara kabab
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4.8 from 10 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Keyword: hara bhara kabab
Servings: 12 kababs
Calories: 19kcal
Author: Harini


  • 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
  • Salt
  • Oil



  • Pick 2 large potatoes (400 grams) and scrub them thoroughly. Next cook them until fork tender. You can boil or steam them.
    potatoes for boiling
  • Mash the potatoes well
    boiled, peeled and mashed potatoes
  • 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.
    rinsing blanched spinach and peas in 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.
    Making spinach-spice paste for hara bhara kebab

Making Dough

  • Place mashed potatoes in a large mixing bowl. Add blanched peas, prepared paste.
    mixing spinach paste with mashed potatoes
  • Also add roasted gram flour, chaat masala powder, garam masala powder, amchur or dry mango powder and salt to taste.
    adding spice powders, gram flour and salt to mashed potatoes
  • Mix very well without adding any water. Now tip in the powdered poha.
    poha powder added to kabab mixture
  • 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.
    hara bhara kabab mixture

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.
    shaping potato spinach mixture into hara bhara kababs
  • 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.
    pan frying hara bhara kabab
  • Flip and cook the other side. Cook until they turn slightly charred, edges turn crispy and golden brown.
    crispy pan fried spinach kabab
  • Remove the cooked kababs to a plate.
    pan fried spinach kabab
  • Serve hot with any chutney or dip.
    stack of crispy hara bhara kabab


  1. Do not make peas and potatoes very pasty as that will turn the patties very mushy.
  2. Drain the spinach very well before grinding.
  3. 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