Hara Bhara Kababs
by Tarla Dalal
हरा भरा कबाब
- हिन्दी में पढ़ें (Hara Bhara Kababs in Hindi)
Added to 288 cookbooks
This recipe has been viewed 306089 times
One of the most loved kabab in Indian restaurants around the world, the Hara Bhara Kabab is interestingly made with the humble spinach!
Bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies, this spinach-based kabab has the power to captivate young and old alike, thanks to its sumptuous texture and lingering flavour.
Serve the Hara Bhara Kabab as a starter or snack or wrap it up in a roti to make a Hara Bhara Tikki Roll and enjoy it as a satiating one-dish meal.
Enjoy how to make Hara Bhara Kabab recipe with detailed step by step photos and video below.
- To make hara bhara kabab, clean, wash and soak the chana dal for 1 hour and drain.
- In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain.
- Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
- Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and 1/3 cup bread crumbs, mix well.
- Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kababs.
- Dip each kabab into the prepared flour- water paste and roll in the remaining bread crumbs.
- Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
- Serve the hara bhara kabab hot with tomato ketchup and green chutney.
- You can also cook the hara bhara kababs on a greased tava (griddle) by following the same procedure till step 6 and cook until golden brown in colour from both the sides.
Hara Bhara Kebab (Vegetarian Kebab Recipe) Video by Tarla Dalal
Hara Bhara Kababs recipe with step by step photos
- The chana dal should not be overcooked or else it will be mushy and also drain the chana dal well before blending.
- To blanch spinach, immerse cleaned and thoroughly washed spinach leaves in boiling water for 20 seconds and then plunge into cold water.
- To know how to blanch spinach using a microwave click here.
If you don’t want to deep-fry the Hara Bhara Kabab you can shallow fry them on a tava.
Put the chana dal in a bowl and wash it thoroughly with water.
Drain the chana dal to get rid of the excess water.
Add the chana dal to a pressure cooker.
Add the finely chopped garlic to it. , half cup water and mix well.
With this, also add the finely chopped ginger. If you are jain, you can avoid both ginger and garlic.
Add finely chopped green chillies for a spicy kick. You can increase or decrease the amount of chillies depending on yout spice tolerance.
Add 1/2 cup of water and mix well.
Close the lid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Using a strainer, strain the dal. This is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs.
Once all the water has drained, put the chana dal in a mixer jar.
Then add the boiled green peas.
Add the blanched spinach. Before adding see that you squeeze out excess water from the blanched and drained spinach. If you want you can add other green vegetables like coriander as well.
Blend in a blender till smooth using 1 -2 tbsp water if needed. Always add water little by little and keep checking and stirring the mixture. If the mixture becomes watery it will be difficult to shape the kebabs.
Transfer the blended mixture into a bowl. We will now add the remaining ingredeints required to make the Hara Bhara Kebabs.
To it add grated paneer. This gives a really nice texture to the kebabs.
Add the garam masala. We have added only 1/4 tsp garam masala which is enough for the whole mixture. If you want to add more, you can.
Now add the Chaat Masala. This masala can be easily made at home, simply for the steps of How to make Chaat Masala at home.
Finally add the bread crumbs and salt. This helps in binding the Hara Bhara Kebab. Bread crumbs soak up the excess water and help the kebab stay in shape. We have used 1/3 cup approximately, but adjust the amount in accordance with how wet the mixture is.
Combine all the ingredients and mix well with your hands.
Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) round, flat kebabs.
Take 1/4 cup of plain flour in a bowl.
Add 4 tbsps of water to the plain flour. Mix the flour and water well to make a smooth paste without lumps. This is for dipping the the Hara Bhara Kebabs so that they are evenly coated with the bread crumbs.
Dip the rolled and shaped kebab in the prepared flour-water paste.
Put the bread crumbs in a plate and then roll the tikki in the breadcrumbs. Always use one hand to dip the kebab in the flour-water mixture and the other hand to roll it in the breadcrumbs, this will give a smooth breadcrumbs coating on the kebab and the breadcrumbs will not become wet and soggy.
Heat the oil in a non-stick kadhai and deep-fry the kababs, a few at a time, till golden brown in colour from both the sides.
- Serve hot with green chutney and tomato ketchup.
These Hara Bhara Kababs also taste great with an assortment of dips.
If you liked our Hara Bhara Kababs, then check out our collection of 100+ kebab and tikki recipes.
Nutrient values (Abbrv) per roll
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