Home » Snacks » Hara Bhara Kabab
(16 Votes and 21 Comments)
Peas (Matar), Snacks, Spinach, Starters
हिन्दीગુજરાતી
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In India, people like to binge on snacks in evenings and Hara bhara kabab is yet another Vegetable Cutlet like snack prepared with spinach and green peas that makes evening even more relaxing and enjoyable. These kababs (tikkis) are best way to add nutritious spinach in your diet and this recipe’s step by step photos make it very easy and simple to prepare at home in less than 30 minutes.
Hara Bhara Kabab Video
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Preparation Time:
15 minutes
Cooking Time:
25 minutes
Serves: 4 servings (8 pieces)
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Cooking Measurements
Hara Bhara Kabab Recipe In Hindi (हिन्दी में पढ़े)
Hara Bhara Kabab Recipe In Gujarati (ગુજરાતી માં વાંચો)
| Ingredients: |
| 2 cups Spinach |
| 2 medium Potatoes, boiled |
| 3/4 cup Green Peas (matar), fresh or frozen |
| 1 Green Chilli, roughly chopped (to taste) |
| 1/2 teaspoon chopped or grated Ginger |
| 2 tablespoons chopped Coriander Leaves, optional |
| A pinch of Turmeric Powder, optional |
| A pinch of Green Cardamom Powder, optional |
| 1/4 teaspoon Garam Masala Powder |
| 3/4 teaspoon Dry Mango Powder (amchur powder) |
| 2½ tablespoons Roasted Gram Flour (or crushed daliya dal or breadcrumbs or crushed cornflakes or crushed oats) |
| 3 tablespoons Breadcrumbs |
| Salt to taste |
| 1 teaspoon + 2 tablespoons Oil |
Directions:
Boil potatoes in salted water until soft. If you are using fresh green peas then boil them in hot water until soft. If you are using frozen peas then thaw them (we used frozen green peas in this recipe).
Blanch the spinach – boil spinach in hot water for 2-3 minutes, drain using colander and immediately transfer spinach into cold water. Drain cold water using colander.
Roughly chop the blanched spinach.
Heat 1-teaspoon oil in a pan over medium flame. Add green peas, blanched spinach and salt.
Stir and cook spinach and green peas mixture until almost moisture is evaporated and it turns dry – it will take around 3-4 minutes depending on the moisture in peas and spinach. Add coriander leaves and a pinch of turmeric powder (turmeric powder is an optional ingredient; it is added to enhance the green color) and mix. Let the mixture cool for a while.
Take green chilli and ginger in a small chutney jar of a mixer grinder.
Grind them until medium coarse texture. Add cooked spinach-green peas mixture and grind again until smooth texture (or medium coarse texture if you like it).
Mash or grate the boiled potatoes in a medium size bowl. Add crushed greens (prepared in step-6), cardamom powder, garam masala powder, dry mango powder, roasted gram flour, breadcrumbs and salt to taste.
Mix all the ingredients and taste it. If required, add more salt or dry mango powder to get tangy taste. If the mixture is wet or sticky, add more breadcrumbs and mix again.
Grease your palms with oil and divide mixture into 8 equal portions. Take each portion and give it a round shape of ball. Press it gently between your palms to flatten it and give a shape like pattie (tikki) as shown in the picture.
Heat 1-2 tablespoons oil in a non-stick pan or non-stick tawa over medium flame. When pan is medium hot, put 2-3 tikkis at a time (as per the size of a pan) and shallow fry until bottom surface turns light brown, it will take around 2-3 minutes.
Flip each green tikki and shallow fry another side until light brown, it will take around 1-1.5 minutes.
Transfer each kabab to a plate. Serve hara bhara kabab with tomato ketchup or with beaten curd as afternoon snack.
Tips and Variations:
- You can increase or decrease the amount of mashed potato (more or less) in the final mixture to your liking; it will not affect the taste.
- For crispier outer layer, roll the tikkis in breadcrumbs before shallow frying.
- Replace roasted gram flour with crushed corn flakes, raw poha or crushed oats for varieties of crisp outer layer.
- If you are in a hurry, you can skip the step for blanching the spinach and direct cook chopped spinach with green peas in step-4.
- Tikkis are shallow fried to use less oil but you can deep fry them to better crispiness and taste. For deep frying, keep oil on medium flame and deep fry until golden brown. If you deep fry tikkis over low flame, they will separate in oil and if you deep fry them over high flame, they will turn brown immediately.
- Add 1-2 cloves of garlic while grinding all ingredients to make garlic flavored spinach tikki.
- If you are making it for kids, you may want to avoid adding green chilli in step-6.
Taste: Savory with crisp outer layer and soft inner
Serving Ideas: Serve hara bhara kabab in party or as an evening snack with tomato ketch up or hari dhanya chutney.
Author: Foram
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21 Comments
Jan 31, 2023 by Saloni
I tried it today. The result was amazing. Thank you.
Nov 23, 2021 by Heena Dodia
U have an amazing list of recipes.... Whenever I am confused with any of the dish, I just search you!!! Keep posting. You r amazing.
Mar 01, 2021 by Krishna
Could you please share the tips to make this recipe for the restaurant point of view which serves 800 customers a week and how long is the self life! If I put this on the menu.
Thanks
Krishna
Jun 18, 2020 by Supraja
Hi,
Can I make these one day in advance and fry them before we eat the next day?
Response: Yes, you can make the kabab one day in advance.
Apr 15, 2020 by Dinaz Sayeed Sheikh
Superb recipe, I am going to try this for sure, just a question if I want to add a little paneer, how much gms of paneer should I add in this?
Response: You can add 1/2 cup to 1 cup paneer (more or less as per your taste) in this recipe.
Sep 27, 2019 by Poonam Chanodia
Huge fan of your recipes.I would say I have learnt the use of spices from your website and now can work my way around anything I am making. Thanks!
Mar 21, 2018 by Disha kachhadia
Excellent description, easy to cook
Mar 09, 2017 by dinaz
I am going to try this recipe tonight...I am just wondering that hara bhara kababs also have paneer na...if I want to add the same at which stage can I add?
Response: You can add grated/crumbled paneer in step-8 with other ingredients.
Nov 21, 2016 by Arpita
Hello i just want to ask, which type of breadcrumbs we are using for this reciepe. Fresh or toasted. If I m wrong pls guide me.
Response: Hello Arpita, dry breadcrumbs (toasted bread crumbs) are used in this recipe to absorb the excess moisture from the mixture.
Jul 16, 2016 by Babal
Hello..your recipes are really awesome and easy to follow and cook ..please add more snacks and starters...
Jun 14, 2016 by Ketaki
Hi, your recipes are just wonderful. Please make an android application :-) Thanks a lot.. Keep sharing.
Response: Hello Ketaki, we are currently working on making the app for foodviva.
Jan 26, 2016 by Bhavya
I tried out this recipe today and it came out very tasty. Thank you.
Jan 17, 2016 by Smita
Tried the recipe yesterday.
Everybody loved it. Thanku for posting.
Jan 09, 2016 by Nivedita Akshath
Hello... Kabab came out very well. I am a big time follower of your blog. Very neat presentation and step by step photos helps beginners like me. Thank you so much. Looking forward for more delicious recipes.
Response: Thank you Nivedita for trying the recipe and I am happy to hear that it turned out well.
Dec 17, 2015 by Nikita
I will be preparing this on the coming weekend. I am sure this will turn out very tasty. I have always got good comments from my in-laws for all the recipes tried from your website. Thanks a lot. Keep sharing.
Dec 07, 2015 by Rinku jaiswal
Very good please send me more recipes on my id thanks.
Response: Hi Rinku, subscribe to our email feed to get the new recipes via mail.
Jun 24, 2015 by Rashmi
Your recipe is awesome, very clear & easy. Thank you.
Jun 24, 2015 by Meghna Dabhadkar
Hi, your recipes are so simple to understand and easy to prepare, as they are given step by step with pics.
Truly lip smacking.
Thanks.
Apr 28, 2015 by Charu
I am so impressed. Information provided is so clear with pictures. Looking forward for more recipes. Great job.
Response: Thanks Charu.
Apr 27, 2015 by Ashwini
Thank you. Your recipes are just awesome. Very easy to follow and most of the ingredients are at home. Nice pics too, very easy to follow. I sometimes skip reading and just follow seeing the pics.
Apr 16, 2015 by Surya Mattagunja
Hi,
You are wonderful.
Why don't you release an android application.
Thank you.
Response: Hi Surya, we are planning to make an app for our recipes.
