Hara Bhara Kebabsare meat-free vegan kebabs made with an assortment of green veggies. These delightful and healthy kebabs are filled with spinach, green peas, capsicum, mint and coriander leaves for a flavorful summer meal!
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!
It is called Hara Bhara Kebabs as it’s packed with vegetables that are all green – spinach, mint and coriander, green peas and capsicum! It’s a delicious meatless recipe for you! These Green Peas and Spinach Kababs are a wonderful vegetarian meal for the family – light, flavourful and satisfying.
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.
Spinach Kebabs 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. These hearty spinach kebabs can work as a meal in themselves.
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.
If you are searching for more kebab recipes, then do try out Chicken Malai Kababs.
Spinach and Green Peas Kababs Recipe details below:
Hara Bhara Kebabs are healthy, super yummilicious and tickle the tastebuds. Packed with healthy protein, Spinach kebabs are also filling and substantial enough to serve as a meatless main dish.
Course Appetiser, Snack
Cuisine North Indian
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 306kcal
Author Shil
Ingredients
For the mixture:
500gramsspinach
1 ¼cupgreen peas
1capsicum
1large potato
8- 10Mint leaves
2tbspcoriander leaves
½tspcumin seeds
1tbspgingerchopped
3green chillies
1tspSalt
¼tspturmeric
2tbspbreadcrumbs
1tbspcorn flour
1/tspchaat masala
1tbspoil
For coating:
¼cupbreadcrumbs
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.
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