VEG HARA BHARA KEBAB RECIPE / How to make HARA BHARA KEBAB


One of the most popular and loved vegetarian appetizer in Indian restaurants around the world, Veg Hara Bhara Kebab as the name suggests made with the goodness of fresh green vegetables and green leafy vegetables mostly the humble spinach and green peas with variations of capsicum, beans, cabbage etc. I have made these kebabs with spinach, peas and capsicum with boiled potato that helps in binding. Moreover, I have also included crumbled cottage cheese / paneer for binding which also adds taste and nutrition to the kebab. Also, I flavored them with spices, ginger and green chilies.

This kebab is certainly the best and flavorful way of adding nutrition to your diet. So basically, it is an excellent way to include veggies in your kids menu. In addition to that, it is an excellent party snack which is crispy from outside and very soft melt in the mouth from inside.

Some Important Tips For Making Hara Bhara Kebab

Firstly, the spinach has to be blanched and squeezed to remove the water content. Otherwise, kebab may not hold its shape while deep frying. Secondly, i have added rice flour and breadcrumbs to the dough. Both are important as it helps to absorb the moisture and binds them properly. Moreover rice flour gives crispiness to this kebab. Lastly, deep frying the kebab is optional and it can also be pan fried or shallow fried. Feel free to grill them in oven, but apply generous amount of butter or oil before grilling.

Blanching Spinach For Hara Bhara Kebab

First of all, boil water and switch off the flame. Now add the washed and rinsed spinach in the water and keep it covered for 2 minutes. Finally, remove the leaves and keep it in cold water for a minute.

If You Like This Veg Hara Bhara Kebab Recipe, You’ll Enjoy These Too

Corn Kebab

You may find some more snacks recipes here.

Happy Cooking !

Veg Hara Bhara Kebab
VEG HARA BHARA KEBAB

You may check my appetizer section for more ideas on party snacks here.

Ingredients

Diced Capsicum 1 Medium
Frozen Peas 1 ¼ Cup
Blanched and chopped Spinach Leaves ½ Cup
Cottage Cheese / Paneer ½ Cup
Boiled Potato 1 Large
Mint Leaves ¼ Cup
Fresh Coriander ¼ Cup
Cumin Seeds ½ tsp
Grated Ginger 1 tbsp
Finely Chopped Green Chilies 2
Turmeric Powder ¼ tsp
Garam Masala Powder ¼ tsp
Rice Flour 4 tbsp
Salt to taste
Breadcrumbs ¼ Cup
Chaat Masala ½ tsp +(for sprinkling)
Oil 1 tbsp + for deep frying

KEBAB RECIPE
VEG HARA BHARA KEBAB

Method

Firstly, heat a tbsp of oil in a wok. Now, add cumin seeds and sauté for a while.

As the cumin seeds start sputtering, add green chilies and grated ginger and sauté for a minute.

Now add diced capsicum and sauté for 2 minutes.

Further add green peas, blanched spinach, mint leaves, turmeric powder, garam masala powder, chaat masala and salt to taste.

Sauté the mixture till the moisture in the vegetables is reduced and they are dry.

Turn off the flame and transfer the mixture into a grinder once it is cool.

Next, grind the mixture to a fine paste and transfer it to a bowl.

Grate the boiled potato and add to the mixture along with crumbles / grated cottage cheese.

Finely add chopped coriander leaves and rice flour.

Mix it well and adjust the salt.

Now spread the breadcrumbs on a plate.

Divide the mixture into equal portions and roll them into balls with your hand and flatten them to make a kebab shape.

Heat oil in a pan and deep fry them on medium low heat till golden brown.

Now drain the kebabs on kitchen towel.

Sprinkle some Chaat Masala over it.

Finally, serve the hot hara bhara kebabs with onion rings and green chutney.

Veg Hara Bhara Kebab
VEG HARA BHARA KEBAB

Look at the beautiful green color inside. Isn’t it gorgeous?

Hara Bhara Kebab
VEG HARA BHARA KEBAB

Recipe Notes

Use a small cookie scoop to help make the kebabs uniform in size, and then use your hands to shape them into smooth balls and flatten them.

Instead of rice flour, you can use cornstarch / cornflour. However, the rice flour does make a difference. Basically, the crispiness that you get from rice flour is the key. Therefore, I would suggest you to keep rice flour at home as it will be used in a variety of dishes in my recipes.

Instead of deep frying, alternatively you can also cook it on a skillet or air-fry them.

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HARA BHARA KEBAB / HOW TO MAKE VEG HARA BHARA KEBAB

Hara Bhara Kebab is a vegetarian kebab recipe prepared with fresh vegetables and leafy vegetables which gives a green color to this kebab recipe and also the name. It is the most popular and loved vegetarian appetizer in Indian restaurants around the world.

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: HARA BHARA KEBAB, INDIAN, KEBAB, RECIPE, VEG KEBAB
Author: Simran Khorana

Ingredients

  • 1 medium Capsicum diced
  • cup Peas frozen
  • ½ cup Spinach Leaves blanched and chopped
  • ½ cup Cottage Cheese / Paneer
  • 1 large Potato boiled
  • ¼ cup Mint Leaves
  • ¼ cup Coriander Leaves
  • ½ tsp Cumin Seeds
  • 1 tbsp Ginger grated
  • 2 Green Chillies finely chopped
  • ¼ tsp Turmeric Powder
  • ¼ tsp Garam Masala Powder
  • 4 tbsp Rice Flour
  • ¼ cup Bread Crumbs
  • ½ tsp Chaat Masala some extra for sprinkling
  • 1 tbsp Oil +for deep frying
  • Salt to taste

Instructions

  • Heat a tbsp of oil in a wok. Add cumin seeds and sauté for a while.
  • As the cumin seeds start sputtering, add green chilies and grated ginger and sauté for a minute.
  • Now add diced capsicum and sauté for 2 minutes.
  • Add green peas, blanched spinach, mint leaves, turmeric powder, garam masala powder, chaat masala and salt to taste.
  • Sauté the mixture till the moisture in the vegetables is reduced and they are dry.
  • Turn off the flame and transfer the mixture into a grinder once it is cool.
  • Grind the mixture to a fine paste and transfer it to a bowl.
  • Grate the boiled potato and add to the mixture along with crumbles / grated cottage cheese, finely chopped coriander leaves and rice flour.
  • Mix it well and adjust the salt.
  • Spread the breadcrumbs on a plate.
  • Divide the mixture into equal portions and roll them into balls with your hand and flatten them to make a kebab shape.
  • Heat oil in a pan and deep fry them on medium low heat till golden brown.
  • Drain the kebabs on kitchen towel.Sprinkle some Chaat Masala over it.
  • Serve hot with onion rings and green chutney.

Notes

  1. Use a small cookie scoop to help make the kebabs uniform in size, and then use your hands to shape them into smooth balls and flatten them.
  2. Instead of rice flour, you can use cornstarch / cornflour. But the rice flour does make a difference. The crispiness that you get from rice flour is the key. I would suggest you to keep rice flour at home as it will be used in a variety of dishes in my recipes.
  3. Instead of deep frying, alternatively you can also cook it on a skillet or air-fry them.

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