Hara Bhara Kabab (Spinach Peas Patties)
Hara bhara kabab are healthy, flavorful, savory pan-fried patties loaded with spinach, green peas and potatoes. My recipe is easy to make and suitable for both vegans and vegetarians alike. Bonus, it is gluten-free as well. I share making these kababs in 2 ways – pan-fried and baked version.
Table of Contents
What is Hara Bhara Kabab
Hara Bhara Kabab is a very popular snack of North Indian fried patties made with spinach, peas and potatoes. This word means a kabab full of greens.
Here the green colored veggies are spinach and green peas. These are nutritious since they have the best of both spinach and green peas.
True to its name Hara bhara kabab boosts of green health. Made from spinach, peas, potatoes, it is satisfying, healthy, delicious and tastes great with any chutney dip or sauce.
I have seen these patties listed in the starter section of the menu in many North Indian restaurants. A couple of times we have it outside and they were okay.
Usually I make them when I have some extra spinach left after making Palak Paneer or sarson ka saag.
They are usually pan fried. You can even bake them or air fry them. Follow the steps mentioned below to bake them.
How to bake hara bhara kabab
1. Preheat the oven for 10 minutes at 180 degrees celsius. use both the top and bottom heating rods of the oven while preheating as well as baking.
3. Brush some oil on top of each kabab.
2. Place kababs in a tray that has been sprayed or greased with some oil.
4. Place the kebabs on a tray or wired rack in the center of the oven.
5. Bake the patties at 180 degrees celsius for 20 to 25 minutes or till the kabab gets browned from the top. You can even change the sides after 10 to 15 minutes of baking. Better to bake both sides of these green patties.
How to make hara bhara kabab
Cooking potatoes and peas
1. Rinse well and take 2 medium-large potatoes (200 to 215 grams) in a 2 litre pressure cooker. Add 2 cups water.
I have cooked both potatoes and green peas in a pressure cooker. You can even steam them in a pan or electric cooker/Instant Pot or boil them in a pot.
2. Place a steel bowl containing ½ cup green peas (fresh or frozen) on top of the potatoes. Do not add any water in the bowl containing green peas.
3. Cover the pressure cooker. Pressure cook on medium flame for 10 minutes or 6 to 7 whistles.
4. When the pressure settles on its own in the cooker, then only open the lid. The potatoes would have cooked and become fork tender. The green peas also will be steamed well and softened.
5. Remove the bowl with the help of tongs and place the peas in the strainer – so that all the water is drained.
6. Remove the potatoes with a spoon or tongs in a bowl or plate. Let them become warm. Then peel them. Cover and keep aside. Ensure that there is no water in the potatoes.
Blanching spinach
7. Rinse 2 cups spinach leaves (100 grams spinach) in water very well. Place them in a colander so that the extra water gets drained.
You can use only the leavesand not stems if you prefer. Stems add some crunch in the kabab. Since stems give a nice crunch thus I add them. If you prefer the crunch, you can use the stems. But use only tender stems.
Note: It is best to use organic spinach or home grown spinach if possible. The spinach available in the market usually has a lot of pesticides. To remove some of the pesticides, soak the spinach in a bowl containing water, baking soda and vinegar for about 4 minutes.
Later using a strainer or colander rinse the spinach leaves very well in clean water a couple of times. Drain all the water from the strainer and keep the leaves aside.
8. Boil 1.5 to 2 cups water with some salt (optional).
9. When the water comes to a rolling boil, then switch off the flame. Add the spinach leaves and immerse them in the hot water for 2 minutes. This step is blanching the spinach leaves.
10. After 2 minutes remove the leaves with the help of pasta tongs and place them in a bowl of cold water for 1 minute. This is done so that the spinach retains their greenness.
11. After 1 minute, remove the spinach leaves in a colander. Drain the water very well. Squeeze the blanched leaves lightly between your palms if there is extra water.
12. Place the spinach on a chopping board. Do squeeze spinach lightly and then place on chopping board.
13. Then chop the spinach finely and keep aside. Instead of finely chopping, spinach can also be pureed – but then you will need to add some more roasted besan which is the binding ingredient used in this recipe.
Moreover with a spinach puree there is a high possibility of the mixture becoming sticky.
More Prep
14. Take 1 green chilli and 1 to 1.5 inches ginger (peeled and chopped) in a mortar-pestle.
15. Crush to a paste. Paste can be semi-fine or fine.
16. Take 4 tablespoons gram flour (besan) in a pan or kadai. Swap gram flour with chickpea flour.
17. Keep flame to a low and roast besan stirring often.
18. Roast besan till you get a nutty fragrance and the besan changes its color.
19. Keep roasted besan aside.
Making hara bhara kabab mixture
18: In a mixing bowl add the finely chopped spinach and steamed green peas.
19. Grate the boiled potatoes over it.
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