Hara Bhara Kabab Recipe

Introduction

Hara bhara kabab is a delicious vegetarian snack packed with greens and spices. These golden, crispy patties are perfect for a light meal or appetizer and pair wonderfully with chutney.

Ingredients

• 500g Maris Piper potatoes, cut into quarters
• 130ml sunflower oil
• 2 garlic cloves, finely chopped
• 50g kale, finely chopped
• 50g spinach, finely chopped
• 50g frozen peas
• ½ tsp chilli powder
• 1 tsp ground cumin
• 1 tsp amchur (mango powder)
• 3 tbsp cornflour
• Chutney, to serve

Instructions

1. Step 1: Place the quartered potatoes in a pan of cold water, add salt generously, and bring to a boil. Reduce heat and simmer for 12-15 minutes until the potatoes are tender. Drain and set aside to cool.
2. Step 2: Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add the chopped garlic and cook briefly until fragrant. Add the kale, cover, and lower the heat to cook for 5 minutes.
3. Step 3: Add the spinach and frozen peas to the pan. Cover and cook on low heat for another 5 minutes. Remove from heat and transfer the vegetables to a food processor. Blitz until you get a coarse paste.
4. Step 4: In a large bowl, combine the mashed vegetables paste with the cooled boiled potatoes. Add the chilli powder, ground cumin, amchur, cornflour, and ½ teaspoon salt. Mash everything well until evenly mixed.
5. Step 5: Divide the mixture into 12 equal portions and shape each into a slightly flattened ball.
6. Step 6: Heat the remaining sunflower oil in a deep frying pan over medium heat. Fry the kababs for 1-2 minutes on each side until golden and crisp.
7. Step 7: Serve the hara bhara kababs hot with your favorite chutney.

Tips & Variations

• For extra crispiness, you can lightly coat the kababs with breadcrumbs before frying.
• If you don’t have amchur, a squeeze of lemon juice can add a similar tang.
• Try adding a pinch of garam masala or coriander powder for a different flavor twist.
• To make these kababs vegan, ensure your chutney contains no dairy.

Storage

Store any leftover kababs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a toaster oven to retain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the kababs instead of frying?

Yes, baking is a healthier alternative. Place the kababs on a lined baking tray, brush lightly with oil, and bake at 200°C (400°F) for about 15-20 minutes, turning halfway, until golden and cooked through.

Can I prepare the mixture ahead of time?

Absolutely. You can prepare the kabab mixture a few hours in advance and keep it refrigerated. Shape and fry the kababs just before serving for the best texture and flavor.

Hara Bhara Kabab Recipe

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★★★★★

4.6 from 140 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 12 kababs 1x
• Diet: Vegetarian

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Description

Hara Bhara Kabab is a flavorful Indian vegetarian snack made from a blend of boiled potatoes, green leafy vegetables, and spices. These soft yet crispy kababs are pan-fried to a golden perfection and are perfect to serve with chutney as an appetizer or snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 500g Maris Piper potatoes, cut into quarters
• 130ml sunflower oil
• 2 garlic cloves, finely chopped
• 50g kale, finely chopped
• 50g spinach, finely chopped
• 50g frozen peas

Spices and Additives

• ½ tsp chilli powder
• 1 tsp ground cumin
• 1 tsp amchur (mango powder)
• 3 tbsp cornflour
• ½ tsp salt (plus salt for boiling potatoes)

To Serve

• Chutney of your choice

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Instructions

1. Boil the Potatoes: Tip the potatoes into a pan of cold water, salt generously, and bring to a boil. Simmer for 12-15 minutes or until the potatoes are tender. Drain and set aside to cool.
2. Sauté the Greens and Garlic: Heat 2 tbsp of the oil in a pan over medium heat. Add the finely chopped garlic and cook for a few seconds until fragrant. Add the kale, cover the pan, and reduce heat to low. Cook for 5 minutes. Then add the spinach and frozen peas, cover again, and continue cooking on low heat for another 5 minutes.
3. Make the Vegetable Paste: Remove the pan from the heat and transfer the cooked greens, peas, and garlic mixture into a food processor. Blitz until you get a coarse paste.
4. Combine Ingredients: Transfer the paste to a bowl containing the cooled boiled potatoes. Add the chilli powder, ground cumin, amchur (mango powder), cornflour, and ½ tsp salt. Mash and mix thoroughly until well combined.
5. Shape the Kababs: Divide the mixture into 12 equal portions and shape each into slightly flattened balls or patties.
6. Fry the Kababs: Heat the remaining oil in a deep frying pan over medium heat. Fry the kababs for 1-2 minutes on each side or until they are golden and crisp. Remove and drain on paper towels if needed.
7. Serve: Serve hot with your preferred chutney as a delicious appetizer or snack.

Notes

• Using Maris Piper potatoes ensures a fluffy texture but any starchy potato will work.
• You can substitute kale and spinach with other leafy greens like methi (fenugreek) or mustard greens.
• Adjust the chilli powder according to your spice preference.
• Ensure the kababs are cooked on medium heat to cook through without burning.
• Serve immediately for best texture; they can be kept warm in a low oven if needed.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Keywords: Hara Bhara Kabab, Indian snack, Vegetarian kabab, Potato kabab, Healthy snack, Indian appetizer, Green kabab