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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Shape the Kababs: Divide the mixture into 12 equal portions and shape each into slightly flattened balls or patties.
- 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.
- 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
