Hara Bhara Kebab
Hara Bhara Kebab is a bright green vegetarian starter made with spinach, green peas, and potato, flavoured with ginger, green chillies, and warm spices. The patties are crisp on the outside and soft inside, with a cashew pressed on top for a gentle crunch. They are a handy make-ahead option for guests, tiffin boxes, or an evening snack with mint chutney and tea. Serve them hot straight from the pan, as they lose their crispness as they cool. A practical tip: squeeze the blanched spinach very dry before mixing, otherwise the mixture becomes wet and the kebabs can break while shallow-frying.
Ingredients
13 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Wash the spinach leaves thoroughly. Blanch them in boiling water for 2 minutes, drain, and transfer to cold water. Squeeze out as much water as possible and chop finely.
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2
Step 2
If using frozen green peas, thaw them. Boil fresh peas for 3–4 minutes until tender, then drain well.
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3
Step 3
Grate or mash the boiled potatoes in a large mixing bowl until smooth and lump-free.
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4
Step 4
Add the chopped spinach and green peas to the potatoes. Lightly crush the peas with a fork so the mixture binds well.
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5
Step 5
Add the roasted gram flour, grated ginger, chopped green chillies, chopped coriander leaves, cumin powder, garam masala, chaat masala, and salt. Mix everything well into a firm, non- sticky dough. If it feels wet, mix for another minute so the gram flour absorbs the moisture.
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6
Step 6
Divide the mixture into 12 equal portions. Roll each into a ball, flatten into a round patty, and press one cashew half gently into the centre of each patty.
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7
Step 7
Heat the oil in a non-stick pan or tawa on medium heat. Place the patties in the pan without overcrowding.
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8
Step 8
Shallow-fry for 3–4 minutes on each side until crisp and golden-brown at the edges. Drain on kitchen paper and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
