So today I will be sharing with you all almost every Indian’s favorite and my favorite vegetarian appetizer, the Hara Bhara Kabab. In hindi “Hara” means “green” and “Bhara means filled, so the name literally translates to a kabab filled filled with green goodness.
It is the most popular vegetarian appetizer on the menu of most of the Indian restaurants. But you know what, you don’t have to go to a restaurant always to eat these delicious kababs. It can be easily made at home. What I like most about this recipe is its simplicity. This dish uses very few spices yet it tastes absolutely delish. Although it is named as kabab, this one is made differently. Without dwelling into too much details about how the actual meat kababs are made, all I would say is that this one does not need too many ingredients or charcoal for grilling and is very easy to prepare.
I have made hara bhara kababs before as well but this time I also added fenugreek/methi leaves and green bell pepper since I had them handy. And believe me the addition of both fenugreek/methi leaves and the green bell pepper lifts up the flavor of this dish. But if you hate methi leaves then its totally optional.
And the kababs are shallow fried so that makes it comparatively healthier than the deep fried version. Make it a size smaller and this will be a very yummy finger food for kids who generally run away from all the green veggies.
Give this recipe a try and I promise you it will not disappoint you.
This recipe will yield 10 – 12 medium sized kababs
1 cup of blanched spinach leaves (chopped and squeezed to remove excess water). If using fresh you will need approximately a bunch.
1 cup of fresh/frozen green peas (if using frozen refresh it)
1/3 cup of blanched fenugreek leaves/methi leaves (chopped and squeezed to remove excess water)
1/2 cup to 3/4 cup of roughly chopped green bell pepper/capsicum
8 – 10 mint leaves
2 – 3 tbsp of chopped coriander leaves
1 medium to large size potato (boiled, skin removed and grated)
3 tbsp of roasted gram flour/chickpea flour
1 tbsp of finely chopped ginger
1 – 2 green chilies chopped
1/4 tsp of turmeric pwd
1- 2 tsp of chaat masala
1/2 tsp of garam masala
1 tsp of cumin seeds
1 – 3 tsp of oil for sautéing the veggies
Salt to taste
Oil for pan frying/shallow frying
Fenugreek/methi leaves are optional but I love how it amplifies the flavor of the kababs. You can also add cornflour and/or breadcrumbs in place of gram flour/chickpea flour.
You can increase or decrease the spices used in this recipe as per your liking. You can also add amchur powder/dry mango powder instead of chaat masala or you can combine both as well.
1) Boil or steam the potato until it is completely cooked. Once cooled peel the skin and grate the potato using a grater. I like using less potato for this recipe. Because I personally think the potatoes takes away from the taste of the dish if you use more of it.
2) Roast the gram flour/chickpea flour in a pan until it gives out a nice aroma. Set this aside.
2) In a large wok or saute pan heat 2 – 3 tsp of oil. Once hot add the cumin seeds and let them splutter. Now add the ginger and chilli, saute until raw smell of ginger goes away.
3) Now add the green bell pepper first and cook for a 1- 2 mins. This will help remove excess moisture. Then add the rest of the ingredients that is the green peas, spinach, fenugreek leaves, coriander leaves and mint leaves. Add the salt and turmeric powder and cook for few mins until all there is no more moisture left in the mixture and it starts sticking to the bottom of the pan thats when you know its done. This will take about 8 – 10mins. Keep this aside and let the mixture cool for few mins.
4) Once the mixture is cooled, transfer the mixture into a blender or mixer bowl. Give the mixture a few pulse until it is nicely combined. I like it a little chunky.
5) In a bowl, add the veggie mixture, grated potatoes, chaat masala, garam masala, roasted gram flour/chickpea flour and salt if needed. Mix everything together until nicely combined. Check for seasoning by tasting the mixture. The mixture will be a little gooey but don’t worry.
6) Grease your hands with some oil and make round patties. Press half of a cashew nut in the middle. Make similar patties with rest of the batter and make sure to grease your hand before making each one.
7) Finally pan fry or shallow fry the kababs on a medium flame for few minutes on both sides until nice and golden brown. This will take anywhere between 6 – 8 mins.
8) Remove them from the pan and place them on a paper towel to remove excess oil.
Serve this delicious, wholesome and healthy green kababs hot with your favorite ketchup or chutney. I served it with my my favorite sweet, sour and garlicky coriander and mint chutney. 🙂
I hope you enjoyed this post, so until next time….Happy cooking 😀