Hara Bhara Kabab (Pea Spinach Patties)

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Hara bhara kabab are healthy, flavorful pan-fried patties loaded with green peas, potatoes and spinach. My recipe is easy to make and is suitable for both vegans and vegetarians. As a bonus, it’s also gluten-free. I share the making of these kababs in 2 ways – pan-fried and baked version.

What is the Hara Bhara Kabab

Hara Bhara Kabab is a very famous snack of North Indian fried patties made with peas, potatoes and spinach. This word means a kabab full of green vegetables.
Here, the green colored vegetables are spinach and green peas. These are nutritious because they contain the best of spinach and green peas.
True to its name, Hara bhara kabab improves green health. Made from peas, potatoes, spinach, it’s delicious, healthy, satisfying and tastes good with any chutney dip or sauce.

How to bake hara bhara kabab

1. For 10 minutes, preheat the oven at 180 degrees Celsius. Use the upper and lower heating rods of the oven during preheating as well as baking.
2. Apply a little oil on each kabab.
3. Place the skewers in a tray that has been sprayed or greased with a little oil.
4. Place the skewers on a tray or rack in the center of the oven.
5. For 20 to 25 minutes, bake the patties at 180 degrees Celsius or until the kabab is golden on top. You can even change sides after 10 to 15 minutes of baking. Its good to bake both sides of these green patties.
Also Read: Stuffed Capsicum Recipe | Bharwa Shimla Mirch

Ingredients

To blanch the spinach

▢ 2 cups of fresh spinach leaves
▢ 1.5 to 2 cups of water for blanching
▢ 1 to 1.5 cups of cold water

For cooking potatoes and green peas

▢ 2 medium potatoes or 200 to 215 grams
▢ ½ cup fresh or frozen green peas or 150 grams
▢ 2 cups water for pressure cooking

Other ingredients

▢ 4 tablespoons of besan (gram flour) or add as needed
▢ 1 green chili
▢ 1 to 1.5 inches of ginger – coarsely chopped, adjust to your spice needs
▢ 1 teaspoon of chaat masala powder
▢ 1 teaspoon of amchur powder (dry mango powder)
▢ ¼ teaspoon garam masala powder
▢ salt as needed
▢ 8 cashew halves – optional
▢ 2 to 3 tablespoons of oil to fry the kabab, add as needed

Instructions

Blanch the spinach

  1. Boil some water then turn off the heat. For 2 minutes, keep the rinsed spinach in hot water. Remove with tongs and keep the leaves in cold water for 1 minute.
  2. Again, using tongs remove the leaves from the cold water and place them in a colander. Drain the water very well. Squeeze a little if there is extra water.
  3. Finely chop the spinach and set aside.

Other preparations

  1. Roast the besan (gram flour) in a small saucepan until it becomes aromatic and changes color. Do not over-roast or blacken the gram flour.
  2. Steam or boil the potatoes and peas in a pressure cooker or saucepan.
  3. Crush the chopped ginger and green peppers in a mortar-pestle into a paste.

Make Hara Bhara Kabab

  1. In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green pepper paste.
  2. Crush the kabab mixture with a potato masher. Add all the dry spice powders, roasted chickpea flour and salt. Mix the kabab mixture well.
  3. Shape round patties. Squeeze half a cashew nut onto each patty.
  4. Heat the oil in a frying pan. Fry the kabab until crisp and golden, turning if necessary. Once done, place them on kitchen paper towels.
  5. Serve hot hara bhara kabab with cilantro or mint chutney or tomato ketchup.

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