Hara Bhara Kabab is traditionally associated with meat, but vegetarian versions have carved their own space in Indian cuisine, and Hara Bhara Kabab is among the most loved. These vibrant green patties are packed with flavor and nutrition, and are perfect as an appetizer or tea-time snack.
You’ll spot these Hara Bhara Kabab on many restaurant menus, served hot with mint chutney and onion rings. I’ve enjoyed them at various eateries, and the experience is always delightful — crispy and golden on the outside, but soft and melt-in-your-mouth tender inside. Some places even elevate the indulgence by stuffing a small cube of cheese at the center, giving a gooey surprise when served fresh and hot. However, today I’m sharing a cheese-free, restaurant-style version that’s just as satisfying.
The name “Hara Bhara” literally translates to “full of greens,” which is fitting — the main ingredients here are spinach (palak), green peas, and coriander leaves, lending the kababs their signature green color and fresh taste.
These Hara Bhara Kabab offer a semi-healthy snack option — they’re rich in veggies but traditionally deep-fried. If you’re looking to cut back on oil, you can easily shallow fry or pan-fry them with equally delicious results. In that case, you can skip the breadcrumb and slurry coating used for deep frying.
And here’s a creative twist — use the same kabab mixture to form larger patties and turn them into vegetarian burger patties. Add a multigrain bun, lettuce, sliced onions, and a zesty chutney-mayo spread for a wholesome and tasty veggie burger!
Whether served at a party or enjoyed on a rainy evening with a cup of chai, Hara Bhara Kababs never disappoint.
Ingredients For Hara Bhara Kabab:
For the Kabab Mixture:
- 2 medium potatoes (approximately 1 cup), boiled, peeled, and mashed – serve as the main binder and give a smooth, creamy consistency to the kabab mix.
- ¾ cup green peas, boiled or microwaved until soft – they contribute to the vibrant green color and subtle sweetness.
- 2 cups tightly packed fresh spinach (stems removed) – briefly blanched and well-drained to remove moisture, enhancing the kababs’ vibrant color and health benefits.
- 2 teaspoons oil – used for sautéing the spices and vegetables.
- ½ teaspoon cumin seeds – used for tempering, lending a warm, earthy fragrance to the mixture.
- 1 green chili, finely chopped – gives a mild heat; adjust to your spice preference.
- ½ inch fresh ginger, finely chopped or grated – adds warmth and depth of flavor.
- ½ cup green capsicum (bell pepper), chopped – enhances the flavor and gives a light crunch.
- Salt, to taste – enhances and balances the overall flavors in the mixture.
- 1 teaspoon chaat masala – for that signature tangy street-style flavor.
- ½ teaspoon cumin powder – adds a smoky, nutty element.
- ½ teaspoon garam masala – for a touch of traditional Indian spice.
- 1 teaspoon amchur powder (dry mango powder) – adds a subtle tangy punch.
- 3 to 4 tablespoons fresh coriander leaves, finely chopped – for added freshness and aroma.
- ⅓ cup breadcrumbs – helps bind the mixture and gives body to the kababs.
For the Outer Coating:
- ¼ cup all-purpose flour (maida) – used to make the slurry for coating.
- A pinch of salt lightly seasons the slurry to enhance its overall taste.
- ⅓ cup water – used to make a lump-free, smooth slurry for coating the kababs evenly.
- ½ cup breadcrumbs – for coating and achieving that perfectly crisp outer layer when fried.
- Feel free to ask if you’d like the step-by-step preparation method next!
Step-by-Step Instructions For Hara Bhara Kabab:
1) Begin by boiling the potatoes and green peas until they are completely soft. Once done, drain and set them aside. While they’re cooking, take a deep pan and bring 3 to 4 cups of water to a rolling boil over medium-high flame.
2) As the water starts bubbling, add the cleaned spinach leaves (without stems) into the hot water.
3) Blanch the spinach for exactly 3 minutes. Avoid overcooking to preserve its vibrant green color. Once done, immediately turn off the heat.
4) Without delay, drain the spinach and place it under cold running water to stop the cooking process. Alternatively, immerse the leaves in ice-cold water for a few seconds, then drain thoroughly.
5) After cooling, squeeze out all the excess moisture from the spinach using your hands. Ensure it is completely dry. Set this aside for later use.
6) Now, heat 2 teaspoons of oil in a pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter and release their aroma.
7) Next, add finely chopped green chili and grated or minced ginger into the pan.
8) Sauté this mixture for a minute or until the raw smell of the ginger fades.
9) Add chopped green capsicum (bell pepper) and give it a good mix.
10) Continue cooking the capsicum for a few minutes until it becomes slightly soft but still retains some crunch.
11) Now, add the boiled green peas and the blanched spinach to the pan.
12) Stir everything together and cook the mixture until the moisture evaporates and it looks fairly dry.
13) Add salt along with chaat masala, cumin powder, garam masala, and amchur powder to infuse the mixture with a perfect blend of tangy, earthy, and aromatic flavors. These spices will infuse the mixture with rich, tangy, and aromatic flavors.
14) Mix thoroughly so that all the ingredients are well combined. Switch off the flame and allow the mixture to rest for a few minutes so it can cool slightly before blending.
15) Once slightly cooled, transfer the mixture into a grinder jar or blender.
16) Grind into a coarse paste. Do not add any water, as the mixture should remain thick and manageable.
17) In a mixing bowl, combine the mashed boiled potatoes, the prepared green paste, chopped coriander leaves, and breadcrumbs.
18) Combine all the ingredients thoroughly until the mixture binds well and forms a smooth, uniform dough. If the mixture feels too soft or sticky, add a bit more breadcrumbs to adjust the consistency.
19) To prepare the coating batter, add all-purpose flour (maida) and a pinch of salt into a small bowl.
20) Gradually pour in water while stirring to make a thick yet flowy batter, free of lumps.
21) Now divide the kabab dough into 10–11 equal portions, and shape each into a round patty or a cylindrical roll, depending on your preference.
22) Set up your coating station: place the shaped kababs, dipping batter, and a plate of breadcrumbs next to each other for easy access.
23) Take one kabab at a time, dip it into the batter, making sure it’s well-coated on both sides.
24) Gently roll the dipped kabab in breadcrumbs, ensuring an even, complete coating. Gently tap off any loose crumbs and lay the coated kabab onto a serving plate. Repeat this process for the remaining pieces.
25) Heat sufficient oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough—it should rise steadily.
26) Carefully slide a few kababs into the hot oil. Avoid adding too many kababs at once to the pan; this helps maintain the oil temperature and ensures they cook evenly and turn perfectly crisp.
27) Let them fry for a couple of minutes and then flip gently to cook the other side. Continue turning occasionally for uniform golden browning.
28) When the kababs turn golden brown and develop a crisp outer layer, carefully lift them out of the oil using a slotted spoon.
29) Place the fried kababs on a plate lined with paper towels to drain any excess oil.
30) Serve the hara bhara kababs piping hot, accompanied by mint chutney, tamarind chutney, or ketchup.
31) Keep in mind, these kababs are best enjoyed fresh. As they cool, they tend to lose their crispness, so try to serve immediately after frying.
Serving suggestion:
Serve these delicious hara bhara kababs as a delightful appetizer or evening snack, perfect for entertaining guests or adding flair to your party menu. Pair them with a side of refreshing coriander chutney, zesty mint chutney, or classic tomato ketchup for a burst of complementary flavors. Their crisp exterior and soft, flavorful center make them a hit at gatherings, whether you’re hosting a festive celebration or a casual get-together. You can also plate them creatively with onion rings and lemon wedges to enhance the presentation and appeal.
Expert Tips:
1. Properly Drain Moisture: Always ensure that the blanched spinach and boiled green peas are thoroughly drained before blending. Excess water can lead to a loose, soggy mixture that’s hard to bind and shape. After blanching spinach, squeeze out as much moisture as possible using your hands or a muslin cloth. This step plays a vital role in achieving the perfect texture and firmness required for shaping the kabab mixture properly.
2. Choose Fresh, Vibrant Ingredients: Opt for fresh spinach, green peas, and aromatic herbs like coriander to enhance both the taste and the vibrant green appearance of the kababs. Frozen or wilted greens can dull both the appearance and taste of the kababs. Fresh ingredients not only enhance the nutritional value but also give that natural green “hara bhara” look that makes these kababs so visually appealing.
3. Adjust Breadcrumbs Based on Texture: The quantity of breadcrumbs required may differ based on how much moisture is present in your mixture. If the dough feels too soft or sticky to handle, add breadcrumbs gradually until the mixture is firm and non-sticky. This ensures the kababs hold their shape well during frying.
4. Fry a Test Kabab First: Before frying the full batch, make and fry one kabab as a test. This allows you to check the seasoning and binding. If the kabab doesn’t hold its shape or feels too delicate, mix in some extra mashed potatoes or breadcrumbs to enhance the binding and firmness.
5. Chill the Mixture Before Shaping: For better results, refrigerate the kabab mixture for 15 to 20 minutes before shaping. Chilling helps solidify the ingredients slightly, making the patties easier to form and less likely to fall apart while frying. It also enhances the overall crispiness of the final kababs.