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Hara Bhara Kebabs Recipe
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Hara Bhara Kebab Recipe

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.
Spinach and Green Peas Kebabs are a delicious way to turn everyday vegetables into a tempting Indian appetiser. With their vibrant green colour, aromatic spices, crispy golden crust and soft vegetable-filled centre, these homemade kebabs are perfect for teatime, family gatherings, festive menus and party platters.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetiser, Snack
Cuisine: North Indian
Servings: 4
Calories: 306kcal
Author: Shil

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.