Hara Bhara Kebab

Hara Bhara Kebab recipe | Learn how to make Hara Bhara Kebab

Hara Bhara Kebab a delicious snack recipe from Indian Cuisine, made with seasonal fresh peas, spinach and potatoes.

The best Hara Bhara Kebab which is way better than your favorite restaurant style one.

More Reasons to make it at home as we know the ingredients, these are GLUTEN-FREE, VEGAN, KIDS FRIENDLY and can be made ahead a day or so before serving.

What are Kebabs

Kebabs are kind of cutlets or grilled/baked chunks of meat and vegetable very popular in India and neighboring Asian countries like Pakistan. Kebabs are mostly served as starters or snacks with ketchup or any kind of chutney or dip. Most popular is Green Yogurt dip made with green (Cilantro and Mint chutney) and yogurt.

Hara Bhara Kebabs are kind of cutlets made with seasonal winter greens like peas, spinach, fenugreek leaves with potatoes. These can be shallow fried or baked and even made in air-fryer.

These kebabs can be served for breakfast with some chutney or as a patties for tikkis in burgers and sandwiches or as starter at  parties and get togethers.

These days my daughter is on restricted diet due to a surgery and she was bored of having the same dal, khichdi and non spicy food. She requested me to make something different like some cutlets with low oil and spices. Immediately I thought of making these kebabs as I had all the ingredients available in my kitchen.

She and even my younger one loved these kebabs and daughter was quite happy to get something different. Me and hubby too enjoyed these with our evening chai. Next day I made sandwiches with these cutlets for breakfast and my son enjoyed the hearty breakfast.

Ingredients to make Hara Bhara Kebabs

HARA means GREEN and BHARA means FULL. So these kebabs are loaded with greens like spinach, fresh coriander leaves/cilantro, peas, green chilies. We add potatoes for volume and texture.

I also add Fenugreek Leaves these give a lot of flavor. I do not blanch it. Add while sautéing it and then grind with the mixture. These are optional and you can skip if you don’t get it at your place. Also, add a tbsp of Kasturi Methi if you want.

You can also add collard greens and baby kale if it doesn’t taste bitter. Blanch these greens in the way as we do Spinach.

Potatoes can be replaced with Sweet Potatoes or Raw Plantains/Bananas. This is basically  no onion garlic kebab recipe, but you can add garlic paste or seasonal green garlic if it is available in your region.

Binder for Kebabs– Roasted chickpea flour is added to bind the kebabs and give the shape. You can also add flax meal (Rajma and Spinach Cutlets), oats flour or bread crumbs. Roasted Black Chickpea flour(Sattu) can also be added to bind the kebabs.

Spices and Herbs– I do not add much of the spices here, the kebabs have rustic taste from ginger, fenugreek leaves and green chilies. Coriander powder, Chaat masala or Amchur/Dry Mango Powder and Black salt add add a lot of flavor. Also, you can add red chilli powder. Since my daughter is on restricted diet of non spicy food I did not add any red chilli powder.

Substitute Black Salt with Himalayan Pink salt or Table Salt.

You can add Thai green Chilli or serrano peppers as per your heat tolerance.

Add oil while making the kebab dough it makes the baked kebabs soft and melt in mouth and these do not come out dry.

Optional-Add a piece of Cashew Nut to decorate it and enhance the look, just like it is served in Indian Restaurants and Fine Dines.

Black Salt, Chaat Masala, Fenugreek Leaves are available online and at all the Indian Grocery stores in other countries. You can substitute Dry Ginger Powder for Chaat Masala.

Ways to Make Hara Bhara Kebabs

Many people deep fry these kebabs. But I feel these become too oily and heavy on stomach. Also, the greens loose the nutritional value when deep fried, so it is better to–

Shallow Fry on a griddle

Bake in Oven/OTG, Microwave Convention Oven

Can we make Hara Bhara Kebabs in Air Fryer

Yes we can make these Kebabs in Air Fryer too. Air Fry these at 180ºC or 350°F for 10 mins each side. You can also bake these in your Conventional Microwave Oven in preheated oven at Convention mode for 20 mins 180ºC . Flip after 10 mins and bake from both sides.

How to bake Hara Bhara Kebab in OTG 

Bake these Kebabs in your OTG at Bake mode, both Rods and Fan on. Put baking tray in middle, lightly brush the tray with oil before placing the kebabs. Also, always brush kebabs with little oil before baking.

Tips to get perfect melt in mouth and soft Kebabs

Sometimes many people do complain that baked and air fried kebabs come out dry. For that always add 1-2 tbsp of oil when making the dough for tikkis/cutlets/kebabs.

Squeeze water from the blanched Spinach very nicely. Else, kebabs will not hold shape and become soggy.

Roast Chickpea flour before adding, it enhances the taste.

Grind the sautéed Greens mixture to fine paste. Do not add any water to it.

Nicely mash potatoes, no pieces or chunks should be left.

Method or Steps to make Hara Bhara Kebab/Cutlet

Boil Potatoes-Take medium sized potatoes. Wash nicely and then boil. Then cool completely and peel the potatoes. Mash very nicely. Use a potato masher.

Blanch Peas– I have used fresh peas in the recipe. I do not boil peas as it looses it green color. To retain the bright color of peas, add peas to boiling water and then switch of the gas. Let peas be in hot water for 2-3 mins. Then drain the water and add peas in cold water. If you are using frozen peas skip this step and soak, frozen peas in warm water for 2-3 mins.

Blanch Spinach– Wash spinach very nicely in water, if it has dirt and sand. Once the water starts to boil, switch off the gas and add spinach to it. Let it be there for 1-2 mins. Then, drain water and add spinach to cold water. Let it be there for about 2-3 mins,, then drain the water. Let Spinach be there on colander till all the water is drain. Then gently squeeze extra water from it.

Sauté the Greens- Make paste of ginger and green chilli or add it cut in irregular pieces. Roughly chop fenugreek leaves. In a wok or pan, heat oil, add cumin seeds. Once the seeds crackle add ginger and green chili and then add peas, sauté for 1-2 mins. Then add chopped fenugreek leaves, sauté again for few seconds. Add blanched spinach. Sauté for 2-3 minutes to till water in spinach dries away. Cool the mixture.

Meanwhile dry roast chickpea flour in a pan, till it gives aroma. Keep the flame to medium and keep sautéing, else flour can burn.

Grind sautéed greens mixture to fine paste.

Add spices, roasted chickpea flour to mashed potatoes. Then add the paste and mix very nicely. Also add oil to it. Make a smooth mixture

Take lemon size mixture in hand and make patty/cutlet shape. Arrange in plate and refrigerate it for about 20-30 mins.

Then bake or shallow fry on griddle from both side. While Shallow frying on griddle, add half of cashew(broken lengthwise) once one side is done, else, cashew nut will get charred when you turn to cook cutlet on the other side.

Detailed method in Recipe Card

Can I make ahead and Freeze Hara Bhara Kebabs

Yes you can make a these kebabs and refrigerate or freeze these in air tight containers or ziplocks. To store, bake these kebabs for 10 mins, then cool and store. While freezing either put a parchment paper in between or dust patties with cornmeal or cornstarch (gluten-free). Thaw frozen kebabs in refrigerator a couple of hrs before baking or reheating these.

Do make these Hara Bhara Kebabs for your loved ones. I am sure you and your family will definitely love these as much as we do. Relish with Tomato Ketchup or Green Chutney or any other chutney of your choice.

Recipe Card for Hara Bhara Kebab

Hara Bhara Kebab

Hara Bhara Kebab

Swati
Hara Bhara Kebab recipe | Learn how to make Hara Bhara Kebab with winter greens like Spinach and Green Peas. | Vegan, Gluten-free Kid-friendly healthy baked Kebab recipe
Prep Time 25 mins
Cook Time 20 mins
Course Snacks and Starters
Cuisine Indian
Servings 16 pieces

Ingredients
  

  • 5-6 medium Potatoes
  • 100 gm Fresh Spinach about 2 cups
  • 1 Cup Fresh Fenugreek Leaves optional
  • 1 Cup Fresh/Frozen Peas
  • 1" Fresh Ginger piece
  • 2-3 Green Chilies or as required
  • 2-3 tbsp Chickpea Flour/Besan
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Powder
  • 1-2 tsp Chaat Masala
  • Salt(Black Salt/Himalayan Pink Salt) or Table Salt
  • 2-3 tbsp Any Plant based Oil

Instructions
 

  • Boil Potatoes-Take medium sized potatoes. Wash nicely and then boil. Then cool completely and peel the potatoes. Mash very nicely. Use a potato masher.
  • Blanch Peas- I have used fresh peas in the recipe. I do not boil peas as it looses it green color. To retain the bright color of peas, add peas to boiling water and then switch of the gas. Let peas be in hot water for 2-3 mins. Then drain the water and add peas in cold water. If you are using frozen peas skip this step and soak, frozen peas in warm water for 2-3 mins.
  • Blanch Spinach- Wash spinach very nicely in water, if it has dirt and sand. Once the water starts to boil, switch off the gas and add spinach to it. Let it be there for 1-2 mins. Then, drain water and add spinach to cold water. Let it be there for about 2-3 mins,, then drain the water. Let Spinach be there on colander till all the water is drain. Then gently squeeze extra water from it.
  • Sauté the Greens- Make paste of ginger and green chilli or add it cut in irregular pieces. Roughly chop fenugreek leaves. In a wok or pan, heat oil, add cumin seeds. Once the seeds crackle add ginger and green chili and then add peas, sauté for 1-2 mins. Then add chopped fenugreek leaves, sauté again for few seconds. Add blanched spinach. Sauté for 2-3 minutes to till water in spinach dries away. Cool the mixture.
  • Meanwhile dry roast chickpea flour in a pan, till it gives aroma. Kepp the flame to medium and keep sautéing, else flour can burn.
  • Grind sautéed greens mixture to fine paste.
  • Add spices, roasted chickpea flour to mashed potatoes. Then add the paste and mix very nicely. Also add oil to it. Make a smooth mixture.
  • Take lemon size mixture in hand and make patty/cutlet shape. Arrange in plate and refrigerate it for about 20-30 mins.
  • Then bake or shallow fry on griddle from both side.
  • While Shallow frying on griddle, add half of cashew(broken lengthwise) once one side is done, else, cashew nut will get charred when you turn to cook cutlet on the other side.
Keyword Hara Bhara Kebab

Here are a few Vegan Recipes for #Veganuary!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

10 thoughts

  1. I have never had one of these with peas although I have had similar things with potato or chickpeas. I am bookmarking this to try later. Thanks so much!

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