Hara Bhara Kabab - Vegetable Cutlet
Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
Ingredients
- 6 cup spinach finely chopped, (do remove all the stems)
- 1-1/2 cup potatoes boiled, peeled and shredded
- 2 teaspoons oil
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon ginger finely chopped
- 3/4 teaspoon salt
- 3 tablespoons corn starch
- ¼ cup finely chopped cilantro (hara dhania)
- 2 tablespoons green chili finely chopped
- Also need oil to fry
Instructions
- Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
- Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
- After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
- Divided the mix to 20 equal parts and roll them into oval shapes.
- Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
- Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
- Serve them hot with sweet and sour tamarind chutney.
Tried this recipe?Let us know how it was!
Hara Bhara Kabab Recipe – A Delicious Veggie Treat
Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.
Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.
How to Make Hara Bhara Kabab – Step by Step Guide
- Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
- Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
- Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
- Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
- Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.
Tips for Perfect Hara Bhara Kababs
- Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
- Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
- Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
- Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.
Variations of Hara Bhara Kabab
- Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
- Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
- Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.
Benefits of Hara Bhara Kabab
- Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
- Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
- Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.
FAQs About Hara Bhara Kabab
Can I Bake Hara Bhara Kababs Instead of Frying Them?
- Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.
Can I Make Hara Bhara Kababs Gluten-Free?
- Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.
Are Hara Bhara Kababs Suitable for Kids?
- Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.
Can I Freeze Hara Bhara Kabab Mixture?
- Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
- Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recipe. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
Vanishree Tanksali
May 4, 2020 at 9:23 amWonderful outcome. Thank you so much for sharing your knowledge on cooking. I am a permanent visitor of your blog as we eat food without onion and garlic. Did want to share the picture of kababs I made but it wouldn’t let me! Thanks again.
Manjula Jain
May 5, 2020 at 8:25 amThanks
Hara Bhara Kabab
September 10, 2018 at 5:41 amCan you please tell me the quantity I should use of peas and spinach for making hara bhara kabab?
Ready To Cook Biryani
July 31, 2018 at 4:01 amCould I refrigerate / freeze the kababs and deep fry them after a day?
Abhay
November 19, 2016 at 6:56 pmI have made these three times – first time perfect, second time they disintegrated, third time I added a little besan flour and used grated raw potato instead of cooked mashed potato and they came out really nice.
Hem
September 23, 2016 at 10:19 amCan I bake them instead of frying?
Manjula Jain
September 23, 2016 at 12:50 pmHem I have never tried, I am sure process will be little different, but you can. I will suggest try, and let me know about your experience, other viewers will also like to know.
Mahalakshmi
December 5, 2015 at 5:38 pmCan we fry these in Philips airfrier?
Manjula Jain
December 5, 2015 at 11:03 pmMahalakshmi, I have never used airfrier, you should experiment that’s all I can say
Thiya
December 23, 2020 at 2:31 amI used airfry it turned out well
Manjula Jain
December 23, 2020 at 11:05 amThank you for letting us know.
monika
September 16, 2015 at 3:47 am@ Manjula
What will be ingredient for 40 kebabs?
Wil the same ingidients work?
Anjali Garg
August 27, 2015 at 9:56 amHello Manjula Ji.
Your recipes are really easy to make n mouthwatering.. I Jst want to knw if it is necessary to add corn starch in d mix? Plzz reply..
Manjula Jain
August 27, 2015 at 11:53 pmAnjali Garg, corn starch helps holding together
Anjali Garg
October 10, 2015 at 10:20 amThnx a lot Manjula ji.. Is corn starch n corn flour the same??
Manjula Jain
October 10, 2015 at 8:36 pmAnjali Garg,
corn starch and corn flour is the same
Joya
July 9, 2015 at 7:16 pmcan I keep it in freeze for few days ?
Manjula Jain
July 12, 2015 at 4:03 pmJoya, before serving do reheat
Taz
March 7, 2015 at 6:09 pmMy Kabas fell apart.
The oil was hot, they sizzled, and mostly broke up.
I made only six out of the mixture, and left them resting on a plate for a few hours before putting them into the hot oil.
What remained, tasted good.
I wonder if the spinach was too wet?
But what do you think my big mistake was?
Manjula Jain
March 25, 2015 at 8:40 pmTaz, may be the batter was too soft.
Roopa
December 20, 2014 at 8:13 pmHey aunty,
is there anyway I can bake these instead of frying?
nilam pareek
December 11, 2014 at 5:11 amNice recepies
Madhu
December 10, 2014 at 8:27 pmManjula aunty could you please tell me the wok brand you used for frying. Thanks!!