Hara Bhara Kabab Recipe
Introduction
Hara bhara kabab is a flavorful Indian vegetarian snack made with potatoes, greens, and spices. These golden, crispy patties are perfect for a light appetizer or tea-time treat, served best with a tangy chutney.
Ingredients
- 500g Maris Piper potatoes, cut into quarters
- 130ml sunflower oil
- 2 garlic cloves, finely chopped
- 50g kale, finely chopped
- 50g spinach, finely chopped
- 50g frozen peas
- ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp amchur (mango powder)
- 3 tbsp cornflour
- Chutney, to serve
Instructions
- Step 1: Tip the potatoes into a pan of cold water. Salt well and bring to the boil, then simmer for 12-15 minutes until tender. Drain well and set aside to cool.
- Step 2: Heat 2 tablespoons of the oil in a pan over medium heat and add the garlic cloves. After a few seconds, add the kale, cover, and reduce the heat to low for 5 minutes.
- Step 3: Add the spinach and frozen peas, cover again, and cook over low heat for a further 5 minutes. Remove from the heat and tip the mixture into a food processor. Blitz to a coarse paste.
- Step 4: Transfer the paste into a bowl with the boiled potatoes, chili powder, ground cumin, amchur, cornflour, and ½ teaspoon salt. Mash well and divide into 12 slightly flattened balls.
- Step 5: Heat the remaining oil in a deep frying pan and cook the kababs for 1-2 minutes on each side until golden and crisp. Serve warm with your choice of chutney.
Tips & Variations
- For extra binding, add a tablespoon of gram flour (besan) along with cornflour.
- Use fresh spinach and kale if possible for a brighter flavor.
- To make the kababs healthier, you can bake them in the oven at 200°C (400°F) for 15-20 minutes, turning halfway through.
- Serve with mint chutney or tamarind sauce to complement the spicy flavors.
Storage
Store leftover kababs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to retain crispiness or warm in a preheated oven. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of kale and spinach?
Yes, you can substitute with other leafy greens like mustard greens or chard. Just make sure to finely chop and cook them well before blending.
How do I prevent the kababs from falling apart while frying?
Ensuring the potato mixture is well mashed and using the correct amount of cornflour helps bind the kababs. Avoid overcrowding the pan and fry on medium heat to cook evenly without breaking.
Print
Hara Bhara Kabab Recipe
- Total Time: 45 minutes
- Yield: 12 kababs 1x
- Diet: Vegetarian
Description
Hara Bhara Kabab is a delicious and healthy Indian snack made with boiled potatoes, spinach, kale, peas, and fragrant spices. These vibrant, green kababs are pan-fried to a golden crisp, delivering a nutritious and flavorful bite perfect for serving with chutney as an appetizer or snack.
Ingredients
Vegetables & Herbs
- 500g Maris Piper potatoes, cut into quarters
- 2 garlic cloves, finely chopped
- 50g kale, finely chopped
- 50g spinach, finely chopped
- 50g frozen peas
Spices & Others
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp amchur (mango powder)
- 3 tbsp cornflour
- Salt to taste (approx ½ tsp added to mixture plus salt for boiling potatoes)
Oils & Accompaniments
- 130ml sunflower oil (for cooking)
- Chutney, to serve
Instructions
- Boil Potatoes: Place the quartered Maris Piper potatoes in a pan filled with cold, salted water. Bring to a boil and then reduce the heat to a simmer. Cook for 12-15 minutes until the potatoes are tender when pierced with a fork. Drain well and set aside to cool.
- Sauté Greens and Garlic: Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add the finely chopped garlic and sauté for a few seconds until fragrant. Add the chopped kale, cover the pan, and reduce heat to low. Cook for 5 minutes to soften the kale.
Next, add the chopped spinach and frozen peas to the pan, cover again, and cook on low heat for another 5 minutes until the greens are wilted and peas are tender. Remove from heat. - Prepare Vegetable Paste: Transfer the cooked kale, spinach, peas, and garlic mixture into a food processor. Blitz briefly to create a coarse paste; avoid over-blending as texture is important.
- Make Kabab Mixture: In a large bowl, combine the coarse vegetable paste with the cooled boiled potatoes. Add chilli powder, ground cumin, amchur, cornflour, and approximately half a teaspoon of salt. Mash and mix all ingredients thoroughly until well combined into a uniform mixture.
- Shape Kababs: Divide the mixture into 12 equal portions. Shape each portion into slightly flattened balls, about the size of a small patty or thick disc, ready for frying.
- Fry Kababs: Heat the remaining 3 tablespoons of sunflower oil in a deep frying pan over medium heat. Carefully add the kababs into the hot oil and fry each side for 1-2 minutes until they turn golden brown and slightly crisp on the outside. Work in batches if necessary to avoid overcrowding.
- Serve: Transfer the fried hara bhara kababs to a plate lined with paper towels to drain excess oil. Serve hot with your choice of chutney for dipping.
Notes
- Use Maris Piper potatoes or any starchy potato variety for best texture.
- If a food processor isn’t available, finely chop the cooked vegetables and mix by hand with the mashed potatoes.
- You can substitute kale with other leafy greens such as mustard greens or fenugreek leaves.
- Serve kababs immediately for best crispness or reheat in a toaster oven for a quick snack.
- Chutneys like mint, coriander, or tamarind pair especially well with these kababs.
- For a gluten-free version, ensure the cornflour used is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Hara Bhara Kabab, Indian snack, vegetarian kabab recipe, spinach kabab, potato kabab, healthy Indian appetizers, green kababs
