Hara Bhara Kabab Recipe Restaurant Style Whiskaffair

on Feb 14, 2023, Updated Oct 04, 2023 Here are some more appetizer recipes: Hariyali Paneer Tikka, Tandoori Soya Chaap, Moong Dal Pakoda, Goli Baje, and Onion Pakoda. My mom is the only vegetarian in our family. Whenever we have a get-together, I make a full spread, which is mostly non-vegetarian, but for her, I try to make just 1-2 dishes, and those dishes must be very special. It was a slightly cold day yesterday, and the weather demanded something fried and crispy. I made Chicken Pakora and Fish Fingers for us, and for Mom, I made her favorite Hare Kabab.

About Hara Bhara Kabab

Hara Bhara Kabab is a popular North Indian vegetarian snack or appetizer made using spinach, peas, potatoes, and spices. Hara Bhara means green in Hindi. This kabab is green in color, hence the name. It is served at most Indian restaurants along with green or dahi chutney. These veggie kababs are soft on the inside and have a crunchy crust. They are super easy to make at home and come together quickly. Serve them with green chutney and masala chai for tea-time snacks.

Storage Suggestions

These kababs taste best when served hot and crisp right off the pan. However, leftovers can be refrigerated in an airtight container for up to 3 days. They can then be reheated in an air fryer or a pan over the stovetop. I like to decorate the kababs with halved cashew nuts, but it is optional. Use any neutral-flavored oil to fry the green kabab. You can use fresh or frozen peas to make these. Adjust the green chilies as per your liking. You can use any variety of green chilies. If you don’t have dry mango powder, add lime juice (or lemon juice) to the mixture. You can add other green leafy vegetables, such as fenugreek, amaranth, etc., to the kabab. You can also add carrots, beans, and capsicum. Add some grated paneer or boiled and mashed chickpeas to make this protein-rich. Learn how to boil potatoes here. Once the water comes to a boil, add 2 teaspoon sugar and stir until it dissolves. Add 1 cup of chopped spinach (packed, rinsed) and ½ cup of green peas (fresh or frozen) to the pan and cook for 2 minutes. Run them under cold water to stop the cooking process. Drain well.

¼ cup chopped cilantro 2 teaspoon chopped green chilies 1 teaspoon peeled and chopped ginger 1 tablespoon water

Scrape the sides of the blender a few times while blending. Note – Do not add more water; otherwise, the kabab mixture will become pasty. Add the following ingredients and mix well.

1 cup of grated boiled potatoes 2 tablespoon chickpea flour 2 tablespoon cornstarch ¼ cup breadcrumbs 1 teaspoon salt 2 teaspoon dry mango powder ½ teaspoon garam masala powder

Note – Apply oil on your palms if the mixture sticks while shaping. Shape all the kababs in the same manner. Once the oil is hot, reduce the heat to medium. Drop 5-6 kababs in the hot oil and fry until they turn golden brown, flipping a few times in between. Drain on a plate lined with kitchen tissues. Fry the remaining kabab in the same manner. Serve hot. If the mixture looks tight, add a splash of water; if it seems loose, add more breadcrumbs. You can shallow fry these kababs instead of deep frying them. You can also make the kabab in bulk and freeze them for up to 2 months. When you want to eat these, take them out and thaw them at room temperature for an hour, then fry them. The best way to freeze them is to arrange them in a single layer on a baking tray. Then, collect them and put them in a zip-lock bag.