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Restaurant Style Hara Bhara Kebab Recipe

Hara Bhara Kebab

Swati
Hara Bhara Kebab recipe | Learn how to make Restaurant Style Hara Bhara Kebab with winter greens like Spinach and Green Peas. | Vegan, Gluten-free Kids-friendly healthy baked Kebab recipe
5 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Course Snacks and Starters
Cuisine Indian
Servings 16 pieces

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

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.
Fresh Green Garlic can also be added along with winter greens.
These are basically No Onion No Garlic Kebabs but I like to add garlic.To make No Onion No Garlic Hara Bhara Kebabs skip garlic in the recipe. 
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.
Add green chillies as per your heat tolerance or skip it when making for kids.
Keyword Hara Bhara Kebab
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