Hara Bhara Kabab Recipe: Delicious Veg Cutlets at Home
Hara bhara kabab recipe featuring a nutritious blend of blanched spinach, green peas, and potatoes, seasoned with traditional Indian spices and pan-fried to golden perfection.
Ingredients
Main Ingredients
- 1 bunch Spinach approximately 250g, washed and cleansed
- 1 cup Green peas frozen or fresh
- 2 large Potatoes boiled and mashed
- 2-3 tbsp Gram flour Besan, roasted
- 2-3 tbsp Breadcrumbs
- 8-10 Cashew nuts for garnish
- Oil for pan-frying
Spices and Flavourings
- 1 tsp Cumin seeds
- 1 inch Ginger finely chopped
- 3 chilies finely chopped (green)
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Chaat masala/ Amchur dry mango powder
- 2 tbsp Fresh coriander leaves finely chopped
- Salt to taste
Instructions
- Add the spinach to boiling water and boil it for 2 minutes. The blanched leaves should be immediately placed in ice-cold water to preserve the bright green colour. Drain out all the excess water and chop.
- Add the green peas to the boiler until they have softened and all the water is boiled out of them. Rite on the same pan, roast the gram flour (besan) on a low-heat flame until it gives out a nutty odour in 3-4 minutes. This eliminates the bitter flavour of the flour.
- Add boiled peas and blanched spinach to a large mixing bowl. Coarsely mash them together in a potato masher or with a food processor. You would not want a paste that is totally smooth.
- Prepare the boiled mashed potatoes, spinach and peas mixture, roasted besan, breadcrumbs, green chillies, ginger and all the spices (turmeric, garam masala, chaat masala), coriander leaves and salt. Blend until it becomes a soft, non-sticky dough.
- Cut the dough into round and flat patties of equal size. Press a cashew nut lightly in the middle of each kabab.
- Add 2-3 tablespoons of oil to a non-stick frying pan or tawa or a frying pan on medium heat. Put the kababs carefully and pan-fry.
- Fry until the bottom turns golden brown and crispy, such that when flipping, it must be careful. Fry the other side until done. Add additional oil when necessary. Wipe with a paper towel and then serve with chutney.
Notes
- Squeeze every drop of water from the spinach and peas to ensure your kabab dough isn't watery and holds its shape perfectly.
- Roast the gram flour before adding it to remove the raw flour taste and improve the texture of the kababs.
- If the dough feels too soft, add more breadcrumbs; if too dry, add a tiny bit of oil or water.