Restaurant Style Hara Bhara Kebab recipe | Learn how to make Hara Bhara Kebabs with fresh winter produce.
Hara Bhara Kebab a delicious snack, party appetizer /starter 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
- About the recipe
- Ingredients to make Hara Bhara Kebabs
- Ways to Make Hara Bhara Kebabs
- Substitutes in the recipe
- Tips to get perfect melt in mouth and soft Kebabs
- Method or Steps to make Vegetarian Hara Bhara Kebabs/Cutlets
- Frequently Asked Questions
- More Vegetarian Kebab recipes /Cutlet Recipes from the blog
- Serving Suggestions
- Recipe Card for Hara Bhara Kebabs
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.
You can also serve it with Spinach and Mint Dip, Cheesy Herb dip
About the recipe
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 are also known as Veg. Hariyali Kebabs as, Hariyali in Hindi is Greenery and these are enriched with winter greens!!
Readymade Frozen Hara Bhara Kebabs are very popularly sold by many brands, famous ones are Haldiram's Hara Bhara Kebabs and Nanak's Hara Bhara Kebabs.
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. Saute and then grind with peas and spinach. This are optional and you can skip if you don't get it at your place. Also, add a tbsp of Kasuri Methi if you want, it adds a nice aroma to kebabs.
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, cornstarch/cornflour , arrowroot, or breadcrumbs. 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(these days) of non spicy food I did not add any red chilli powder.
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 or in pan
- Bake in Oven/OTG, Microwave Convection Oven
- Air Fryer
Substitutes in the recipe
- 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.
- Substitute Black Salt with Himalayan Pink salt or Table Salt.
- You can add Thai green Chilli or serrano peppers as per your heat tolerance.
- Skip green chillies when making for kids or add as per your heat tolerance.
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.Adding oil while making the kebab dough makes the baked /air fryer kebabs soft and melt in mouth and these do not come out dry.
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/grate potatoes, no pieces or chunks should be left.
Method or Steps to make Vegetarian Hara Bhara Kebabs/Cutlets
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 and Spinach
I have used fresh peas in the recipe. I do not boil peas as it loses 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.
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
Shape the Kebabs
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.
Frequently Asked Questions
Bake these Kebabs in your OTG at Bake mode (180ºC), 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.
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.
You can make Hara Bhara Kebab in Air fryer also. Proceed with the kebab making with steps mentioned above. Arrange kebabs in airfryer basket and air fry for 12-15 mins. at 200C or 400F, flipping midway of the time for even air frying
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.
More Vegetarian Kebab recipes /Cutlet Recipes from the blog
Chana Dal and Sweet Potato Cutlets/ Kebabs
Chickpeas and Sweet Potato Cutlets
Serving Suggestions
Veg. Hara Bhara 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.
You can use these in wraps with kachumber salad and mint yogurt chutney.
My kids love these and I am a happy mom feeding greens to my kids in a way that they don't mind eating!! Me and hubby love these with our evening tea.
These are favourite among my guests too, who love it with green chutney and tomato ketchup.
Recipe Card for Hara Bhara Kebabs
Hara Bhara Kebab
Equipment
- Mixing Bowls
- Pans
- Measuring Cups and Spoons
- Grinder
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
- 4-5 Garlic Cloves
- 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
- ½ cup Any Plant based Oil use as required
Instructions
Boil Potatoes
- Take medium sized potatoes. Wash nicely and then boil.5-6 medium Potatoes
- 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 loses it green color. To retain the bright color of peas, add peas to boiling water and then switch of the gas.1 Cup Fresh/Frozen Peas
- 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.100 gm Fresh Spinach
- Boil enough water in a big pan.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 ice 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 drained. Then gently squeeze extra water from it.
- Meanwhile dry roast chickpea flour in a pan, till it gives aroma. Keep the flame to medium and keep sautéing, else flour can burn.2-3 tbsp Chickpea Flour/Besan
Sauté the Greens
- Make coarsely crush ginger, garlic and green chilli or cut in irregular pieces.1" Fresh Ginger piece, 2-3 Green Chilies, 4-5 Garlic Cloves
- In a wok or pan, heat oil, add cumin seeds.1 tsp Cumin Seeds
- Once the seeds crackle add ginger and green chili and then add peas, sauté for 1-2 mins.
- Add blanched spinach. Sauté for a min.100 gm Fresh Spinach
- Then add fenugreek leaves, sauté again for few seconds or till the leaves wilt or extra water dries. Cool the mixture.1 Cup Fresh Fenugreek Leaves
- Grind sautéed greens mixture to fine thick paste. It should not be watery. Do not add any water while grinding.
Shape the Kebabs/Cutlets
- Add spices, roasted chickpea flour to mashed potatoes. Then add the paste and mix very nicely.1 tbsp Coriander Powder, 1-2 tsp Chaat Masala, Salt(Black Salt/Himalayan Pink Salt), ½ cup Any Plant based Oil
- Also add oil to it. Make a smooth mixture. If the mixture is sticky (due to water content of boiled potatoes) then add 1-2 tbsp roasted chickpea flour.
- 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. You can add 1-2 tbsp oil or as required.
- While Shallow frying on griddle/pan, 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.
Bake in Oven
- Bake these Kebabs in preheated oven at 180ºC. Lightly brush the tray with oil before placing the kebabs or brush oil on both the sides. Also, always brush kebabs with little oil before baking.
Bake in OTG
- Bake these Kebabs in your OTG at Bake mode (180ºC), 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. Also, turn over the sides in midway of the cooking time.
Air Fryer Kebabs
- Preheat the Air Fryer at 180°C or 350°F if you an option in it.
- Then air fry the kebabs at 180°C or 350°F for 15 mins. Turn in between the cooking time.
Video
Notes
Here are a few Vegan Recipes for #Veganuary!
- Vegan BLT’s with Tempeh Bacon by The Baking Fairy
- 7 Spice Shiitake Mushroom Soup by PlantCrush
- Breakfast Cookies by Cook with 5 Kids
- Cranberry Coffee Cake by This Wife Cooks
- Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
- Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
- Hara Bara Kebab by FoodTrails25
- Instant Pot Dal Soup by Palatable Pastime
- Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
- Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
- Sweet Potato Patties by Flavours Treat
- Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
- Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
- Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
- Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
- Vegan Lemon Poppyseed Muffins by Messy Vegan Baker
- White Bean Dip with Homemade Pita Chips by Blogghetti
Do try these delicious and healthy Baked Hara Bhara Kebabs for your loved ones, parties and get togethers.
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Swati
tania|mykitchenstories
Woohoo, I love green and these look the best. This is how I can use up that besan flour!
Swati
Thank you !!
Maria
Awesome! I've heard so much about hara bhara kebabs but never tried them. These look so tempting with all my favourite greens in each bite. Would definitely try them soon.
Swati
Thank you Maria.. these vegetarian kebabs are a delight in winters.. do try at home too!!
Sue Lau
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!