Hara Bhara Kabab Recipe (Fried, Air Fried, and Baked) Recipe
Hara Bhara Kabab is a delicious and nutritious Indian vegetarian appetizer made from spinach, green peas, and potatoes, flavored with traditional spices and herbs. This recipe offers three cooking methods: frying, air frying, and baking, allowing for preference in texture and health considerations. The kababs are crispy on the outside with a soft, flavorful filling enriched with cashew nuts for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 1 cup chopped spinach (palak) (packed, rinsed)
- ½ cup green peas (fresh or frozen)
- ¼ cup chopped cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- 1 teaspoon peeled and chopped ginger
- 1 cup peeled and grated boiled potatoes
Dry Ingredients and Spices
- 2 teaspoons sugar
- 2 tablespoons chickpea flour (besan, gram flour)
- 2 tablespoons cornstarch
- ¼ cup bread crumbs
- 1 teaspoon salt
- 2 teaspoons dry mango powder (amchoor)
- ½ teaspoon garam masala powder
Nuts and Oil
- 6-7 cashew nuts (halved)
- Oil for frying (vegetable oil as needed)
Instructions
- Blanch the Vegetables: Heat 2-3 cups of water in a pan over medium-high heat. Once it boils, add 2 teaspoons sugar and stir to dissolve. Add the chopped spinach and green peas and cook for 2 minutes. Remove from heat and strain the vegetables using a fine-mesh strainer. Rinse them under cold water to stop cooking and drain well.
- Prepare the Green Paste: In a blender, combine the blanched spinach and peas with chopped cilantro, green chilies, ginger, and 1 tablespoon of water. Blend to create a coarse paste, scraping blender sides occasionally, being careful not to add too much water to avoid a pasty mixture.
- Make the Kabab Mixture: Transfer the green paste to a medium bowl. Add grated boiled potatoes, chickpea flour, cornstarch, bread crumbs, salt, dry mango powder, and garam masala powder. Mix thoroughly until the mixture is easy to handle and has the right consistency—not too thick or runny. Adjust by adding few tablespoons of water or breadcrumbs as needed.
- Shape the Kababs: Take small lime-sized portions of the mixture, shape into smooth balls, then gently flatten them into kababs. Press a halved cashew nut into the center of each. If the mixture sticks, apply a little oil on your palms for easier shaping.
- Fry the Kababs (Traditional Method): Heat 3-4 cups of vegetable oil in a pan over medium-high heat. Once hot, reduce heat to medium. Fry 5-6 kababs at a time until they turn golden brown, flipping occasionally. Drain on paper towels and keep warm. Repeat for remaining kababs.
- Air Fry the Kababs (Healthier Option): Preheat the air fryer to 360°F (180°C). Arrange kababs in a single layer in the basket and lightly brush or spray with oil. Air fry for 10 minutes, then flip and air fry for an additional 5-10 minutes until evenly browned.
- Bake the Kababs (Alternative Method): Preheat the oven to 360°F (180°C). Place kababs on a baking sheet in a single layer and spray lightly with oil. Bake for 20 minutes, then flip kababs and bake for another 5-10 minutes until nicely browned and cooked through.
- Serve: Serve the kababs hot with mint chutney, tamarind sauce, or your preferred dip for a satisfying appetizer or snack.
Notes
- If the kabab mixture is too sticky and difficult to shape, add more breadcrumbs or chickpea flour to balance the moisture.
- Use fresh or frozen peas as available; fresh peas will yield a fresher flavor but frozen are convenient and work well.
- Adjust green chilies according to heat preference.
- Applying oil to hands helps to shape the kababs without sticking.
- This recipe allows versatile cooking: frying yields crispier exterior, air frying offers a healthier alternative, and baking provides a balance of crispiness with less oil.
- For extra flavor, serve with green chutney or yogurt-based dip.
