Hara Bhara Kabab

5 from 2 votes

Here is an ultimate recipe for kabab-lovers around the world! Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices, this Hara Bhara Kabab makes a perfect companion to your evening tea.

Prep: 20

Cook: 40

Rest: 30

Total: 1 30

Course: Appetizer

Cuisine: Indian

Servings: KABABS

Calories: 166kcal

Author: Ruchi

Ingredients

DRY ROAST

½ cup Besan sifted

COOK VEGETABLES

2½ tablespoons Oil
¾ cup Green Bell peppers finely chopped
⅓ cup Corn kernels boiled
¾ cup Peas boiled
½ cup Carrots finely chopped
1 pound Fresh Spinach ( Baby spinach leaves) 1 cup after blanched
1 small Green chili finely chopped

SPICES

½ teaspoon Cardamom powder
½ teaspoon Ginger powder
½ teaspoon Cinnamon powder
¼ teaspoon Nutmeg powder
¼ teaspoon Mace Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
¾ teaspoon Red chili Powder
2 teaspoons Chaat Masala
- - Salt to Taste

OTHER INGREDIENTS TO ADD WHILE BINDING

1½ tablespoons Cilantro Leaves
¾ cup Paneer crumbled
3 tablespoons Coconut Powder
4-5 - Curry leaves
¾ cup Breadcrumbs
1 large Potato boiled, peeled, and mashed

GARNISHES

- - Onion rings
- - Green Chutney

Instructions

DRY ROAST

Take a heavy-bottomed kadhai or pan and keep on low heat. Add besan to the kadhai. Begin to dry roast besan. Keep stirring, often so that besan gets browned evenly and does not burn.
Roast the besan on low to medium-low heat for 10-12 minutes. After 12 minutes of cooking, you will notice the color of besan has deepened compared to the pale yellow in the beginning.

HOW TO BLANCH SPINACH

Remove the stems from the spinach leaves. You can leave them on if using baby spinach. Thoroughly clean and rinse the spinach under tap water. Shake off the excess water.
Green leafy spinach should be washed thoroughly to remove the pesticide residues, dirt, and debris.
Bring 2 quarts of water to a boil in a large pot. Add salt to it.
Add fresh spinach leaves to the boiling water. With the help of a slotted spoon, immerse the leaves completely in water.
Cook the leaves for 2-3 minutes. You will notice that the leaves will slightly change their color. With the help of a slotted spoon, remove the spinach leaves.
Immediately plunge the leaves in a large bowl of ice-cold water. Swish or move them around and allow them to soak for 1 minute. This ice bath will halt the cooking process and retain the beautiful color of spinach leaves.
Remove the leaves from the water and gently squeeze out excess moisture from the spinach leaves.
Blanched spinach is ready to be used in the recipe.

MAKE HARA BHARA MIXTURE

Heat oil in a pan. Once hot, add cubed carrots and sauté until fork-tender.
Add corn kernels and sauté for 1-2 minutes.
Stir in green peas and sauté for additional 2 minutes over medium heat.
Stir in diced bell pepper and chopped onions.
Sauté until the onions are soft and translucent.
Stir in salt and mix it well.
Now add blanched spinach leaves.
Sauté for additional 2-3 minutes over medium-low heat with intermittent stirring until the spinach and vegetables are cooked, and all the moisture has evaporated. The veggies should feel dry (but slightly greasy) when touched.
Stir in all the dry spices.
Sauté the veggies with the spices for 1 minute over a medium-low flame. Take the spinach-veggie mix off the heat and allow it to cool.
Once cooled, transfer it to a food processor.
Add curry leaves, green chilies, cilantro leaves, coconut powder, and crumbled paneer to the food processor.
Pulse the mixture until it looks like thick, creamy and dark green paste.

ASSEMBLE HARA BHARA KABAB

Transfer this hara (green) paste into a large mixing bowl.
Stir in mashed boiled potato, breadcrumbs, and roasted besan.
Mix until everything is well blended and looks like a homogenous mixture.
Cover the spinach mixture and refrigerate it for 30 minutes.
After the rest time is over, divide the mixture into 12 kababs.
Grease your hands with oil, and taking a small portion of the mixture between your hands, shape it into a kabab.

PAN-COOK HARA BHARA KABAB

Heat oil in a pan. Once the oil is moderately hot, add the kebabs and cook for 3-4 minutes per side.
Flip the kebabs halfway through cooking and cook to a light golden color.
Remove the kebabs from the oil and drain them on paper towels. Repeat the process until all the kebabs are cooked.
Hara Bhara kababs can be devoured crispy-hot when just out of the pan, accompanied by green chutney, sauce, or any dip of your liking.

Video

Notes

Frequently Asked Questions

Can I use some other veggies?

Yes, you can use vegetables of your choice. In addition to the ones used in this recipe, you can also use other veggies like broccoli, cauliflower, kale leaves (blanched), or even cabbage.

However, it would be best to cook the veggies until they were soft before pulsing them.

Can I store these Kababs?

Yes, any leftover cooked kababs can be stored in the refrigerator for 3- 4 days in an airtight container. But then again, raw and shaped kababs will stay well for only a day in the fridge because the salt in the dough starts releasing water, turning the kababs soggy.

Can I reheat these kababs?

Yes, sure you can. To reheat these delicious kababs, use an air fryer or simply heat them in a pan.

Are these kababs freezer-friendly?

Yes, these spinach and peas patties are entirely freezer-friendly. You can store them in a freezer-safe container for about 2 to 3 months and use them after thawing for a few hours.

Serving Suggestions

These kababs taste wonderful when relished on their own. However, you can reveal these kababs in a new avatar. You can stuff them and come up with amazing new recipes, like —

Stuff them in pita bread for a fantastic twist.
You can also use it for a sandwich and enjoy the scrumptious treat.
If Kathi rolls entice you, shape them into long kababs and stuff them in a tortilla or roti as a Kathi roll. Enjoy the wholesome meal!
You can also slide it inside the burger buns and enjoy it as a super-tempting veggie burger!

Nutrition