Hara Bhara Kebab
Crispy on the outside, soft on the inside, these vibrant green kebabs are packed with spinach, peas, and potatoes. A classic Indian appetizer that's both healthy and delicious, perfect with a side of mint chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the vegetables
- b.Blanch the spinach in hot water for 2 minutes, then immediately transfer to ice-cold water. Squeeze out all excess water completely.
- c.Boil the green peas until tender, about 5-7 minutes. Drain.
- d.In a grinder, add the blanched spinach and boiled peas. Pulse a few times to get a coarse paste. Do not over-grind.
- 2
Step 2
- a.Make the kebab mixture
- b.In a large bowl, combine the mashed potatoes, the spinach-pea paste, grated paneer, grated ginger, green chilies, and chopped coriander leaves.
- c.Add the dry spices: chaat masala, garam masala, cumin powder, and salt. Mix well.
- d.Heat a small pan and dry roast the besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste.
- e.Add the roasted besan to the vegetable mixture. This will act as a binder. Mix everything together until it forms a non-sticky dough.
- 3
Step 3
- a.Shape the kebabs
- b.Lightly grease your palms with oil.
- c.Divide the mixture into 12 equal portions.
- d.Roll each portion into a smooth ball, then flatten it into a round patty, about 1/2 inch thick.
- e.Gently press a cashew half into the center of each kebab.
- 4
Step 4
- a.Shallow fry the kebabs
- b.Heat 1/4 cup of oil in a non-stick pan over medium heat.
- c.Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- d.Fry for 3-4 minutes on each side, until they are golden brown and crisp.
- e.Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
- f.Repeat the process for the remaining kebabs.
- 5
Step 5
- a.Serve immediately with mint chutney or your favorite dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing all the water from the spinach is the most crucial step to prevent the kebabs from becoming soggy and breaking apart.
- 2Do not over-boil the potatoes, as they can become watery and make the mixture difficult to handle.
- 3Roasting the besan before adding it to the mixture is essential for a good flavor and aroma.
- 4If the mixture feels too wet, add another tablespoon of roasted besan or a couple of tablespoons of breadcrumbs.
- 5These kebabs can be shaped and refrigerated for up to 24 hours or frozen for later use. Fry them directly from the fridge or freezer.
Adapt it for your goals.
Vegan
Omit the paneer entirely or substitute it with an equal amount of crumbled firm tofu. Ensure you use oil for frying.
gluten freeGluten free
Replace the besan (chickpea flour) with an equal amount of rice flour or powdered roasted oats for binding.
healthyHealthy
For a lower-calorie version, pan-sear the kebabs with a light oil spray or bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping them halfway through.
kid friendlyKid friendly
Reduce the amount of green chilies or omit them completely. You can add 1/4 cup of grated carrots for extra vegetables and a hint of sweetness.