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Spinach Vegetable Kebab

How to make Hara Bhara Kabab - Spinch Vegetable Kabab

Gayathri Vijayakumar
Spinach Vegetable Kabab, popularly known as Hara Bhara Kabab, is a delicious Indian starter recipe that is full of greens. A healthy and beautiful vegetarian appetizer that is eye-catchy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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 kababs. Breadcrumbs will help in giving more structure.
  • Grease your palm with oil and make small kababs. Now, place halved cashew on top and press it gently.
  • Set a pan on medium heat, add oil and shallow fry the kababs in batches on both sides until crisp and golden brown.
  • Drain on a plate with tissue paper. Serve Hara Bhara Kababs when hot.

Notes

Apart from the vegetables mentioned here, you can also add beans, green peas, beetroot, sweet corn, carrots to this kebab. Paneer also goes well in this recipe.
Replace potatoes with plantain or sweet potato. 
Adjust spices to suit your taste
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.
You can add more besan instead of adding breadcrumbs. 
Use amchur powder instead of chaat masala if desired.
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.
Hara Bhara Kebabs can be used in burgers, sandwiches & rolls too!
Hara Bhara Kabab 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. 
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