Site Title


Hara bhara kabab is a popular north Indian snack that is quite simple and easy to cook. It is mildly flavored and one of the most admired vegetarian variants of the meaty (non-vegetarian) kababs.True to its name hara bhara kabab is in green colour due to the addition of fresh green peas and blanched spinach. Roasting the gram flour/besan flour makes this kabab very crispy and also lends a very nutty flavor and taste to the kabab.I guarantee, the roasted gram flour plays the magic in this kabab! It's a must to use gram flour here for binding as we are not using any bread crumbs or roll over in this recipe of hara bhara.

This direction is very important for getting bright green coloured hara bhara kabab. You can deep fry, shallow fry or toast the kababs on atawa too as per your choice. This kabab is so delicious, filling and healthy that you can serve it with coffee as breakfast too. Do try this recipe for the fussy kids and toddlers, they will surely eat their dose of spinach and peas and ask you to make for them some other day, trust me!!!

The preparation involves fresh green like spinach, green peas and broccoli with exotic spices to create a healthy and lip-smacking dish. The kabab or patty once made can be used to make tasty vegetarian burgers


*1/3 cup broccoli blanched and finely chopped.
*10 leaves spinach
*3/4 cup green peas, boiled and mashed.
*3-4 medium potatoes, boiled, peeled and grated.
*2 green chillies, chopped.
*2 inch pieces ginger, chopped.
*2 Tbsp fresh coriander leaves, chopped.
*A pinch of oregano herb.
*½ tsp kasuri methi.
*½ tsp chilli powder.
*3 tbsp besan flour/gram flour.
*1 Tsp chaat masala.
*1 Tsp cumin powder
*salt to taste
*Oil (for deep-frying)

-Blanch spinach leaves for 5 minutes in 4 cups of boiling water having salt and soda bi carbonate or baking powder to maintain its colour.Drain, refresh in cold water and squeeze out excess water; roughly chop and grind it to a coarse paste.
-Blanch broccoli.Drain, refresh in cold water and squeeze out excess water.Finely chop and squeeze the water again.
-Blanch green peas. Drain and squeeze out water and mash. Do not make it very pasty.
-Grate the boiled, peeled potatoes.
-In abowl, mix potatoes, spinach paste, broccoli, peas, add green chillies, ginger, coriander leaves, chaat masala, cumin powder, kasuri methi, chilli powder, oregano herb and salt to taste.
-Roast gram flour until nice aroma wafts out, then add and mix well. Knead slightly and make equal sized balls-shape into cutlets.
-Heat oil in a shallow frying pan; fry the shaped cutlets until golden brown from both sides. Drain onto absorbent paper and serve hara bhara kabab hot with a sauce of your choice.
-So compliment your party or tea-time snacks with this simple vegan preparation and delight your family members or guests.

-Don’t forget to remove the stems in spinach before blanching.
-Drain the spinach very well and squeeze out excess water before grinding/blending it.
-You can substitute besan flour with rice flour or corn flour.
-Do not make potatoes and green peas very pasty as that will turn the kabab very mushy.
-You can also feel free to add more veggies to it but make sure you maintain the hara or green colour because of which this kabab gets its name.Serve them just like that with mint and coriander chutney or ketchup or use them to prepare sandwiches, wraps and rolls and burgers.


                                                       By Chef Henry osapati.

Best Dishes