If you’re like me and love kababs, fritters, and patties, you’re in the right place because you’ll find quite a few recipes on my blog. However, these Hara Bhara Kababs (kebabs) are truly the best! They are a popular item on restaurant menus, at weddings, and at banquet hall parties. Made with a variety of green vegetables, they make a great tea-time snack or a side dish at home, and they’re sure to be a hit with everyone! You can find the step-by-step visuals in my video on YouTube channel.
Kababs / Kebabs are one of the most popular appetizers on an Indian menu, and Hara Bhara Kabab is one such beloved snack from Indian cuisine. There are many ways to make vegetarian kebabs, varying in ingredients and methods. This Hara Bhara Kabab is packed with green veggies like spinach, green peas, green beans, and broccoli. The rest of the ingredients, such as potatoes and breadcrumbs, provide structure and help bind the patties together. Not only are they super delicious, but they’re also packed with tons of vitamins and minerals. Who knew that a green veggie kabab could taste so good?
Making these tasty green beauties is not hard, but there are some steps to follow. The ingredient list may look overwhelming at the first, but believe me, they’re worth trying. You can do the boiling and blanching part, as well as make the green yogurt dip (which is often served with the kababs) a day in advance.
Start by blanching the green peas, broccoli, and spinach, then pulse them in a food processor. Next, sauté the mixture in a pan with other chopped vegetables. Blanching some veggies and adding chopped ones helps enhance the flavor while still maintaining some texture. To give the kababs more structure, add mashed potatoes and breadcrumbs. Shape the mixture into small patties and then pan-fry or shallow fry them until golden brown. Since everything used in the kababs is already cooked beforehand, you don’t need to fry them for long. To make crispier kebabs, you can roll them in corn starch or flax meal slurry and bread crumbs and shallow fry.
What I love about these Hara Bhara Kababs is that you can enjoy them any time of the day! They’re perfect as a snack, appetizer, or even for breakfast with avocado or a sunny side-up egg on top. I’d even tuck them into bread for a quick veggie sandwich on the go. There are so many ways to enjoy them! Make a batch for meal prep, and you’ll have a healthy side dish ready whenever you need it.
So, what are you waiting for? Try this easy recipe and enjoy with your loved ones! Tag me in your photos #simpleglutenfreekitchen @simpleglutenfreekitchen and leave a comment below. Follow along with me on Facebook, Pinterest, Twitter, Instagram, and YouTube.
Ingredients
- 2 (350 g) potatoes, grated
- 1 1/2 cup frozen green peas (1 cup if using fresh)
- 1 cup broccoli, florets
- 200 g spinach (just the leaves)
- 1 tbsp salt (for blanching vegetables)
- 2-3 green chilies, finely chopped
- 1/2 cup cilantro with tender stems, roughly chopped
- 1/2 cup mint leaves
- 1" piece ginger, finely chopped
- 2 garlic cloves
- Salt to taste
- 1 tbsp oil
- 1/2 tsp cumin Seed
- 1/4 cup finely chopped greens beans
- 1/3 -1/2 cup grated carrot
- 1/4 cup finely chopped celery
- 2 tbsp chopped onion
- 1 tsp chaat masala
- 1/2 tsp Kashmiri red chili powder (optional)
- 3/4 tsp cumin Powder
- 2 -3 tsp lemon juice
- 2 tsp Kasoori Methi
- 3-4 tbsp Gram flour (Dry Roasted, use as needed) Check notes
- 3/4 cup (+) Gf Bread Crumbs
- 1 cup roughly chopped cilantro (leaves and with tender stems)
- 1/2 cup mint leaves
- 1 green chili
- 1" ginger
- Salt to taste
- 2 tsp Lemon juice
- 1 tbsp water (for grinding it smooth)
- 3/4 cup yogurt (need not be sour), whisked smooth
Instructions
- Grind all the ingredients under yogurt dip, leaving yogurt.
- Once the smooth green chutney forms. Add 3-4 tbsp to whisked yogurt. Mix. Refrigerate until needed.
- Bring a large pot of water with salt to boil and fill a large bowl with cold water and ice.
- Add in the frozen peas. After 3 minutes add broccoli.
- Remove the broccoli and peas with a skimmer and immediately plunge into the bowl of ice water. After your vegetables have cooled fully, remove them with a mesh strainer. Add more ice to the bowl of cold water.
- Add spinach to the boiling water. Since I am using baby spinach, I turn off the heat after 30 seconds. Leave in hot water for another 30 seconds then immediately transfer spinach from boiling water to ice cold water. Squeeze out as much water as possible using the back of a spoon and wire mesh or your hands. (Up to this point you can prepare everything a day in advance and refrigerate it, including boiling potatoes and roasting gram flour).
- Coarsely grind the blanched veggies along with cilantro, mint leaves, green chilies, garlic, and ginger) without adding any water.
- Heat 1 tbsp olive oil in a pan and add cumin seeds. When they splutter add kasuri Methi. Next add chopped onion, followed by celery, green beans, and grated carrot, Sauté for 2-3 minutes. Then add the coarsely chopped green veggies. Cook until most of the moisture evaporates.
- Cool the mixture completely. Add grated potato . Season with salt, lemon juice, cumin powder, chaat masala. Add bread crumbs and roasted besan (at first add only 2 tbsp, then pan cook one small kabab. If it breaks then add more gram flour)
- Divide the dough into 18-20 equal portions. Roll them to balls. Flatten them to a shape like patties. Keep them aside.
- Heat a non stick pan with 2 oil. ( I normally cook in two pans at the same time). When the pan turns hot, place the (4-5) hara kababs in pan and cook them until golden brown crust forms on both sides. Add 2 tsp oil for each batch.
- Serve hara bhara kabab with green yogurt dip and ketchup.
Notes
Place 1 cup besan or chickpea flour in a heavy bottomed pan. Dry roast, stirring continuously on medium heat, until it begins to turn a light tan color and smells nutty. Remove from heat and continue stirring for another minute or two to prevent scorching (the pan will still be hot). Let cool to room temperature and store in an airtight container.
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