Spinach Vegetable Kebab, popularly known as Hara Bhara kebab, is a delicious Indian starter recipe that is full of greens. A healthy and beautiful vegetarian recipe that is eye-catchy!
The beautiful green colour comes from spinach puree, which is mixed along with mashed boiled potatoes and other green vegetables.
It is a winter weekend and all I want is some hot tea and some delicious evening snack. Just as I was thinking about what to prepare, these beauties came to my mind. I quickly made these kebabs and settled down to watch a movie on Netflix. A perfect weekend isn’t it?
Although I have made them numerous times, I get excited every single time I eat these kebabs. Not sure if it’s the colour, taste or texture. It definitely is one of my favourites. Also my husband’s favourite now. He hasn’t eaten them anywhere except home. So, what I make is the best according to him. LOL
Until a few months ago, I didn’t know these were called Hara Bhara Kebabs. I have always called them Spinach Kebabs. So, I decided to retain that name for this recipe. There is not much of a difference in these kebabs from regular vegetable kebabs/cutlets. But the addition of spinach and greens make it more flavourful and beautiful.
Without much delay, let’s see how to make these gorgeous kebabs at home!
What is Spinach Vegetable Kebab
Spinach Vegetable Kebab is one of the most popular Indian Vegetarian Appetizer. It is traditionally known as Hara Bhara Kebab. Hara stands for green and Bhara stands for full. This means these kebabs are filled with greens. Kebabs are another name for cutlets. Because of that nice green colour, I like calling them Green Patties. 🙂
These Spinach Vegetable Kebabs are made with spinach puree, cooked and mashed green vegetables, coriander leaves and mashed potato along with other Indian spices.
These kebabs are perfect for parties or an evening snack with some hot tea! Also, a great way to include a lot of greens in one dish. I am sure kids will love it as well. Unlike popular perception, this restaurant-style kebab is super simple to make at home.
While these could be deep-fried, grilled in an oven or air fried, I have fried them on a Tawa with minimal oil. Tastes just as good as the ones we get in restaurants.
As complicated as these kebabs sound, they are actually very easy to make and have a bunch of simple ingredients added.
To make these green kebabs, you will need spinach, potatoes, ginger, green chillies, capsicum, mint & coriander leaves. Along with these, you will also need besan, breadcrumbs, garam masala, salt, cumin powder, & chaat masala. Finally, some oil to fry & cashew nuts for that fancy look.
How to make these Kebabs
Boil the potatoes. Peel , mash and keep it aside.
Heat a pan and add the gram flour. Dry roast the flour on low heat until you get a nice aroma. Make sure you don’t burn it. Once done, allow it to cool down to room temperature.
Set a pan on medium heat, add some oil. Add ginger and green chilli. Saute for less than a minute.
Add capsicum, washed & chopped spinach, salt. Cook until moisture evaporates. Allow it to come to room temperature.
Transfer it to a mixer jar. Now, add mint leaves and coriander leaves. Grind it to a fine paste.
Now, add the paste to a mixing bowl, add boiled potatoes, roasted besan.
Next, add some garam masala, salt, cumin powder & chaat masala.
Add some bread crumbs if the mixture is wet and you are unable to make well shaped kebabs. Breadcrumbs will help in giving more structure.
Grease your palm with oil and make small kebabs. Now, place halved cashew on top and press it gently.
Set a pan on medium heat, add oil and shallow fry the kebabs in batches on both sides until crisp and golden brown.
Drain on a plate with tissue paper. Serve Kebabs when hot.
Spinach Vegetable Kebabs taste best when paired with tomato ketchup or mint coriander chutney. You can also prepare a simple dip of your choice to go with it.
Apart from the vegetables mentioned here, you can also add green peas beans, baby corn, beetroot, carrots to this kebab. Paneer also goes well in this recipe.
Replace potatoes with plantain or sweet potato.
Make sure you don’t add water to grind the spinach mixture. The water content from spinach and cooked vegetables should be enough. If the mixture is too watery, it will be very difficult to shape the kebabs.
Use amchur powder instead of chaat masala if desired.
You can add more besan instead of breadcrumbs for the firm texture.
Omit cashews if you don’t have them or don’t like them.
These kebabs can be pan-fried, deep-fried, air fried or grilled in an oven.
These green patties can be added to burgers, sandwiches or rolls too!
Spinach Vegetable Kebabs can be made in advance (without frying) and frozen. Thaw them to room temperature and fry them when you desire. The best way to freeze them is to pack them in freezer-safe bags or boxes.
Other Appetizers to try
Spinach Vegetable Kebab | Veg Green Patties
- 3 Potatoes medium size
- 2 cup Spinach packed
- 1/2 cup Capsicum
- 1 inch Ginger
- 3 Green Chilli adjust to suit your spice level
- 1/4 cup Coriander leaves
- 1/4 cup Mint leaves
- Salt to taste
- 1/2 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- 3 tbsp Roasted Besan / Gram Flour
- 1/4 cup Breadcrumbs
- Cashewnuts Halved, optional
- 2 tbsp Oil for pan frying
- Boil the potatoes. Peel, mash and keep it aside.
- Heat a pan and add the gram flour. Dry roast the flour on low heat until you get a nice aroma. Make sure you don't burn it. Once done, allow it to cool down to room temperature.
- Set a pan on medium heat, add some oil. Add ginger and green chilli. Saute for less than a minute.
- Add capsicum,chopped spinach, salt. Cook until moisture evaporates. Allow it to come to room temperature.
- Transfer it to a mixer jar. Now, add mint leaves and coriander leaves. Grind it to a fine paste.
- Now, add the paste to a mixing bowl, add boiled potatoes, roasted besan.
- Next, add some garam masala, salt, cumin powder & chaat masala.
- Add some bread crumbs if the mixture is wet and you are unable to make well shaped kebabs. Breadcrumbs will help in giving more structure.
- Grease your palm with oil and make small kebabs. Now, place halved cashew on top and press it gently.
- Set a pan on medium heat, add oil and shallow fry the kebabs in batches on both sides until crisp and golden brown.
- Drain on a plate with tissue paper. Serve Kebabs when hot.