Hara Bhara Kebabs– Spinach and Green Peas Kebabs are delicious, vibrant green Indian vegetarian patties packed with nutritious spinach, sweet green peas, fresh coriander and aromatic spices. Crispy on the outside, soft on the inside and bursting with flavour, these restaurant-style kebabs make an irresistible snack, party appetiser or teatime treat. These delightful and healthy kebabs are meat-free vegan kebabs made with an assortment of green veggies.
Spinach and green peas kababs are a great combination of flavours. A tasty and healthy dish, hara bhara kebab is a new favourite in our house!
If you’re looking for a delicious way to include more leafy greens in your meals, this easy Hara Bhara Kebab recipe is just what you need! Made with simple ingredients like potatoes, spinach, green peas, ginger and green chillies, these kebabs are easy to prepare at home. Enjoy them piping hot with refreshing mint chutney, sweet and tangy tamarind chutney, or a steaming cup of masala chai for a delicious Indian teatime treat.
What Are Hara Bhara Kebabs?
Hara Bhara Kebab is a popular North Indian vegetarian appetiser known for its beautiful green colour and delicious combination of vegetables and Indian spices. The name Hara Bhara means lush green or full of greenery, referring to the spinach, green peas and fresh herbs that give these kebabs their signature colour.
Traditionally, Hara Bhara Kebabs are prepared by combining blanched spinach, boiled green peas, mashed potatoes, coriander, green chillies and spices. The mixture is shaped into small round patties, sometimes decorated with cashew halves, and shallow-fried until golden and crisp.
These kebabs are particularly popular on restaurant appetiser menus, but they’re equally easy to make at home. You can shallow-fry, air-fry or bake them, making them versatile for different cooking preferences. These Green Peas and Spinach Kababs are a wonderful vegetarian meal for the family – light, flavourful and satisfying.
Health Benefits of Spinach
Spinach is a nutrient-rich leafy green vegetable that adds colour, flavour and valuable vitamins and minerals to Hara Bhara Kebabs. Combined with green peas and potatoes, it contributes to a balanced snack with fibre and plant-based nutrients.
- Rich in vitamins and minerals
- Supports healthy digestion
- Contains antioxidants
- Contributes to normal immune function
- Adds nutrients without excessive calories
Spinach is naturally low in calories and provides a range of micronutrients. Using plenty of spinach in these kebabs is a simple way to make a vegetable-forward appetiser, especially when the patties are baked or air-fried.
Hara Bhara Kebabs Recipe:
Hara Bhara Kebab is a simple vegetarian dish that will satisfy everyone, even those who hate spinach. These vegan kebabs are a wonderful variation and a great way to enjoy spinach.
These easy vegetarian spinach kebabs Indian style are crispy on the outside and soft and moist on the inside. Simple and full of flavour, hara bhara kababs were hands down a big hit. Crispy Hara Bhara Kebabs with spinach and green peas can work as a meal in themselves.
Whether you serve them with refreshing mint chutney, tangy tamarind sauce or tucked inside a burger bun, these versatile kebabs are sure to bring flavour and colour to your table. Prepare a batch, experiment with your favourite variations and enjoy a homemade snack that makes vegetables genuinely exciting!
- To make Hara Bhara Kebabs, firstly boil a potato until soft. Then cool, peel and grate it. Keep aside.
- Wash the spinach leaves well and destem.
- Then roughly chop the leaves. Blanch in hot water and refresh in cold water.
- Strain and keep aside.
- Meanwhile, wash and chop mint leaves, coriander leaves, ginger and green chillies.
- De-seed the capsicum and chop it.
- Heat a tablespoon oil in a kadai and temper with cumin seeds.
- Once they start to sizzle, add chopped green chillies and ginger. Saute for about a minute.
- Then put in the chopped capsicum and saute for a couple of minutes.
- Mix in spinach, green peas, mint and coriander leaves.
- Sprinkle salt and turmeric and combine well. Saute till the mixture dries up.
- Remove the mixture from heat and allow to cool down.
- Transfer into a mixie jar and grind till smooth.
- Transfer the ground mixture into a bowl.
- Now mix in mashed potato and breadcrumbs. Sprinkle cornflour.
- Combine all the hara bhara kebab ingredients well.
- Rub a little oil on your hands. Take a little of the mixture at a time and make equal sized balls it.
- Shape the balls into small oval/round kebabs.
- Keep breadcrumbs ready.
- Roll hara matar kebabs in breadcrumbs.
- Ensure the hara bhara kebabs are well coated.
- Place the crumbed kebabs on a plate.
- Heat oil in a pan for deep frying.
- Gently drop the kebabs in batches into hot oil.
- Fry over medium heat till golden brown on both sides.
- Remove with a slotted spoon onto a tissue.
- Transfer Spinach Kababs onto a serving platter.
- Serve Hara Bhara Kebabs with mint or tamarind chutney.
Planning a party? Add more variety to your appetiser menu with these easy Kebab Recipes like Chicken Malai Kababs.
Hara Bhara Kebabs Serving Suggestions
- 🌿 With mint-coriander chutney: A classic combination that complements the earthy spinach and sweetness of the peas.
- 🥣 With tamarind chutney: Enjoy a sweet-and-tangy contrast to the savoury spices.
- 🫖 As an evening tea-time snack: Serve hot with masala chai, ginger tea or lemon tea
- 🥗 With fresh salad: Pair with sliced onions, cucumber, tomatoes and lemon wedges for a refreshing side.
- 🥙 As a vegetarian burger: Place the kebabs in burger buns with lettuce, sliced tomatoes, cheese and mint mayonnaise.
- 🍽️ As a party appetiser: Arrange on a platter with three dips, lemon wedges and fresh coriander
- 🫓 Inside wraps and rolls: Add kebabs, crunchy vegetables and green chutney to roti or paratha for a satisfying lunch.
Variations of Hara Bhara Kababs
- Air-Fryer Hara Bhara Kebabs: Brush the shaped kebabs lightly with oil and air-fry at 180°C for approximately 12–15 minutes, turning halfway through. Cook until the outside is firm and lightly golden.
- Paneer Hara Bhara Kebabs: Add ½ cup of grated paneer to the mixture for a richer taste and extra protein.
- Cheese-Stuffed Hara Bhara Kebabs: Place a small cube of mozzarella or processed cheese in the centre of each patty. Seal completely before frying for a delicious melted-cheese centre.
- Restaurant-Style Cashew Kebabs: Add a cashew half to each patty and a pinch of crushed kasuri methi to the mixture. Shallow-fry until crisp and golden for a richer appetiser.
- Baked Hara Bhara Kebabs: Arrange the patties on a lined baking tray, brush with oil and bake at 200°C for approximately 20–25 minutes, flipping halfway through. Baking time varies with patty thickness.
- Spicy Hara Bhara Kebabs: Increase the green chillies, add crushed black pepper and include a pinch of chaat masala for a spicier, tangier flavour.
Tips for Perfect Hara Bhara Kebabs
- 💚 Remove excess moisture: Squeeze the blanched spinach thoroughly and drain the peas well. Excess water makes the kebabs soft and difficult to shape
- 🥔 Use properly cooled potatoes: Hot potatoes can make the mixture sticky. Let them cool before mashing and mixing.
- 🌱 Keep the spinach vibrant: Blanch briefly and transfer immediately to cold water. Avoid overcooking.
- 🧂 Season carefully: Taste the mixture before shaping and adjust the salt, chilli and chaat masala.
- 🍳 Use medium heat: Too much heat can brown the outside before the kebabs are heated through. Too little heat can make them absorb excess oil.
- 🧊 Chill before frying: Refrigerating the shaped patties helps them hold together in the pan.
- 🥄 Flip gently: Allow the first side to develop a crust before turning the kebabs with a thin spatula.
- ✨ Avoid overcrowding: Fry in batches so the temperature stays steady and the patties brown evenly.
Storage and Make-Ahead Instructions
- Refrigeration: Store leftover cooked kebabs in an airtight container in the refrigerator for up to 2–3 days.
- Freezing uncooked kebabs: Arrange the shaped patties in a single layer and freeze until firm. Transfer to a freezer-safe container with parchment between layers.
- Reheating: Reheat in an air fryer or oven until hot throughout and crisp on the outside. A frying pan also works.
- Make-ahead preparation: Prepare the mixture and shape the kebabs a few hours before serving. Refrigerate until ready to cook.
For food safety, refrigerate cooked kebabs promptly rather than leaving them at room temperature for extended periods.
🥗 You Might Also Love
- 🥬 Spinach Raita – A refreshing, creamy yogurt side dish packed with fresh spinach and mild spices.
- 🧆 Khichdi Kebabs – Crispy, flavourful kebabs made with leftover khichdi, perfect for teatime snacking.
- 🍚 Palak Pulao – A delicious one-pot rice dish cooked with spinach, aromatic spices and fresh herbs.
Spinach and Green Peas Kababs Recipe details below:
Hara Bhara Kebab Recipe
Ingredients
For the mixture:
- 500 grams spinach
- 1 ¼ cup green peas
- 1 capsicum
- 1 large potato
- 8- 10 Mint leaves
- 2 tbsp coriander leaves
- ½ tsp cumin seeds
- 1 tbsp ginger chopped
- 3 green chillies
- 1 tsp Salt
- ¼ tsp turmeric
- 2 tbsp breadcrumbs
- 1 tbsp corn flour
- 1/ tsp chaat masala
- 1 tbsp oil
For coating:
- ¼ cup breadcrumbs
For deep frying:
- Oil
Instructions
- For the hara bhara kebabs, firstly chop ginger, green chillies, capsicum, mint leaves, coriander leaves and spinach leaves.
- Boil, peel and grate potato. Keep aside.
- Blanch the spinach leaves in hot water for about 2 minutes. Then refresh the leaves in cold water. Strain and keep aside.
- Then heat a tablespoon oil in a pan and sizzle cumin seeds.
- Next add chopped ginger and chillies to the pan and sauté for a minute.
- Then put in the capsicum and sauté for 1-2 minutes.
- Add green peas, chopped spinach, mint and coriander leaves and saute for 1-2 minutes.
- Sprinkle salt and turmeric powder and mix well.
- Saute till the mixture becomes dry. Remove from heat and allow to cool.
- Transfer the cooked mixture to a mixie jar and grind a smooth paste. Transfer the ground paste into a bowl.
- Now add the mashed potato and mix well.
- Add 2 tbsp breadcrumbs and corn-starch to the ground paste and mix well.
- Spread ¼ cup breadcrumbs on a plate.
- Apply some oil on your palms. Divide the ground mixture into equal portions and shape them into kebabs.
- Roll the kebabs in the breadcrumbs and coat well.
- Heat sufficient oil for deep-frying in a kadhai.
- Deep fry the Hara Bhara Kebabs over medium heat till golden and crisp.
- Remove with a slotted spoon and onto absorbent paper.
- Serve Hara Bhara Kebabs with mint chutney.
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