Hara bhara kabab
How to Make Hara Bhara Kabab Restaurant Style (Pan Frying+Oven+Air Fryer Method)
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What is Hara Bhara Kabab?
Hara Bhara Kabab can be defined as a vegetarian Indian snack or appetizer made from a blend of fresh green vegetables such as spinach, peas, and potatoes, along with aromatic spices. These ingredients are combined to form a dough-like mixture, shaped into patties or rounds, and then typically fried or baked to a golden, crispy exterior.
The name "Hara Bhara" refers to the vibrant green color of the kababs, with "hara" meaning green in Hindi and "bhara" meaning full or filled. The kababs are known for their rich flavor, nutritious content, and satisfying texture, making them a popular choice for health-conscious eaters, vegetarians, or anyone looking for a delicious, plant-based snack.
Different Methods to Make Hara Bhara Kababs
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Traditional Deep-Frying
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Pan-Frying
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Air Frying (Healthier Option)
Baking (Oven Method)
How to blanch Spinach for Hara bhara kabab
- Soak spinach in water with vinegar/baking soda for 4 mins to remove pesticides.
- Blanch in boiling water with 1 tsp sugar, then transfer immediately to an Ice-Cold Water Bath.
- Squeeze the spinach dry completely. When blending, PULSE the mixer. Do not run it continuously. We want a coarse texture, not a gooey paste.
Steps to make hara bhara kabab
Low-Oil Alternatives: Air Fryer & Oven Methods
For a healthier version that cuts calories without sacrificing flavor, follow these adjusted cooking times.
2. Air Fryer Method (The Crispiest Low-Oil Option)
- Preheat: Set your air fryer to 180°C (350°F).
- Prep: Brush the wire basket with oil to prevent sticking. Generously brush both sides of the kababs with oil or ghee (this is crucial for a golden crust).
- Cook: Air fry for 10–12 minutes.
- Flip: Carefully flip them halfway through (at the 6-minute mark) to ensure even cooking.
Hara bhara kabab recipe video
Troubleshooting & Utility
The "Non-Sticky" Dough Test
Achieving the perfect texture is the secret to a kebab that holds its shape without becoming rubbery. The mixture should form a stiff dough that pulls away cleanly from the sides of the bowl.
If the mixture is too loose (sticky): This usually happens if the spinach wasn't drained enough or the potatoes were too hot when mashed. To fix this, add breadcrumbs or powdered poha (flattened rice) one tablespoon at a time until the dough firms up.
If the mixture is too dry (crumbly): If the dough cracks easily when you try to shape it, add a tiny splash of warm water or a teaspoon of oil to bring the binding back together.
Make-Ahead & Freezing Timeline
These kebabs are excellent candidates for meal prepping. Here is the safest timeline to ensure freshness and texture:
Refrigeration: You can prepare the dough mixture in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shape them just before frying for the best texture.
Freezing (The Tray-Freeze Method):
Shape the patties and place them on a baking tray lined with parchment paper, ensuring they do not touch.
Freeze the tray flat for 6 hours until the patties are rock hard.
Transfer the frozen patties into a Ziploc bag or freezer-safe container. They will last for 1–2 months.
To Cook: Thaw at room temperature for 30 minutes before pan-searing.
Dietary Swaps & Variations
Cooking for a crowd with different dietary needs? Use this quick reference table to adapt the recipe without losing flavor.
For more vegetable or veg starters or snacks
Hara Bhara Kabab Recipe
Hara bhara kabab is a popular snacks made with mixed vegetables. It is green in colour due to the use of green peas and palak paste. Finely chopped or minced vegetables are mixed with spices, corn flour, bread crumbs and grated potato to make a dough. Small round shaped Patty are made from the dough and shallow or deep fried till crisp golden.
Ingredients
- 1/3 portion of a cauliflower
- 1 medium size carrot
- 2 medium size boiled grated potato,
- 1/2 cup green peas
- 15 to 20 cashew nuts
- Small bunch cilantro leaves (chopped)
- 2 - 3 green chillies(chopped)
- 1/3 cup spinach puree (palak paste)
- 1/2 tablespoon cumin powder
- 3 - 4 tablespoon corn starch (flour)
- 2-3 tablespoon roasted gram flour
- 4 tablespoon poha ( pressed rice) optinal
- 4 tablespoon bread crumbs
- Salt as per taste
- 1/3 tablespoon chat masala( optional)
- Oil for shallow fry or deep fry.
Instructions
- Grate the cauliflower and carrot. Blanched the spinach with above mentioned guide and make a smooth puree.
- Make a fine puree of the green peas using a mixer grinder.
- Heat some oil in a non stick pan over medium heat flame. When the oil become hot stir fry the grated cauliflower and carrot for 2-3 minutes or till the moisture evaporated
- Add the green peas puree , mix and stir for 2-3 minutes.
- Then add the spinach puree, stir and mix. Cook for another 2-3 minutes or till the moisture from the mixture evaporated.
- Now add the spice powder and mix evenly.
- Remove and cool down.
- Add grated potato, roasted gram flour, corn flour and bread crumbs.
- Give everything a good mix to for a smooth palpable dough like mixture. Make sure the mixture is non stick.
- Now divide the mixture into small equal round shaped balls.
- Take a small ball on the palm of hand and press lightly to make a flat shaped like Patty.
- You can even attach a cashew nut on the party by slightly pressing.
- Repeat with the remaining balls to make more hara bhara kabab.
- Heat one tablespoon oil in a non stick pan on medium flame and when hot place the hara bhara kabab one by one on the pan.
- Fry them slowly and flip them after 2 minutes to another side and roast them further.
- Cook them till both sides are crisp.
- Remove and serve hot with green chutney.
- You can deep fry them in medium hot oil till crisp golden. Similarly bake them in Oven too.
Chef's Notes
- You can replace the potato with Paneer ( cottage cheese) in the recipe.
- Poha absorbs moisture better than breadcrumbs without making the kabab heavy."
- To make it Jain Hara bhara kabab, avoid using potato and carrot. In place of potato, add Paneer.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 101 kcal |
| Protein | 5 g |
| Fat | 2 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Iron | 6.9 mg |
ℹ️ Additional Info
Course: Appetizer | Cuisine: Indian | Method: Shallow Frying
Serving Suggestions
How to Pack Hara Bhara Kabab for Lunchboxes & Buffets
One of the biggest challenges with vegetable kababs is that they can turn soggy if packed incorrectly. Whether you are sending these in a school tiffin or setting them up for a party buffet, moisture management is key.
The Cooling Rule: Never pack hot kababs immediately. Let them cool completely on a wire rack first. If you pack them while hot, the steam will get trapped inside the container, turning the crispy crust into a soggy mess.
Lunchbox Packing: Instead of using foil (which traps moisture), wrap the kababs loosely in parchment paper or a paper towel before placing them in the box. If possible, use a container with a small steam vent.
Buffet Service (The "Oven-Warm" Method): If you are hosting a party, do not pile the cooked kababs in a deep bowl. Instead, keep them warm on a wire rack inside an oven set to its lowest temperature (around 70°C/160°F). This keeps the air circulating and maintains the crunch for 1–2 hours.
The 3-Day Hosting Timeline (Stress-Free Party Prep)
Hara Bhara Kababs are a favorite party starter, but they can be labor-intensive if you try to do everything at once. Use this professional prep schedule to save time on the big day.
Day 1: The "Greens" Prep
Clean, blanch, and puree the spinach and peas.
Tip: Ensure you squeeze out all excess water before pureeing.
Store the paste in an airtight container in the refrigerator. This allows the flavors to mature and the paste to dry out slightly, which helps with binding later.
Day 2: The "Base" & Shaping
Boil, peel, and grate the potatoes (grating prevents stickiness).
Roast the gram flour (besan) and mix the dough with spices.
Shape the kababs and place them on a tray lined with parchment paper.
Tray Freeze: Place the entire tray in the freezer for 2 hours until the kababs are hard. Once frozen solid, transfer them to a ziplock bag.
Day 3: The "Final Fry"
Remove the kababs from the freezer 30 minutes before cooking to thaw slightly.
Fry, bake, or air-fry them fresh just before your guests arrive. Serve hot with mint chutney!
Frequently Asked Questions
"Hara Bhara" translates to "green and full" in Hindi. "Hara" means green (from the spinach and peas) and "bhara" refers to being full or abundant, symbolizing the rich, vibrant green color of the kababs.
Yes! Hara Bhara Kabab is a nutritious snack, packed with fiber, vitamins, and minerals from spinach, peas, and potatoes. It's a great option for vegetarians or anyone looking for a healthy, plant-based alternative to meat kebabs.
Potatoes help bind the ingredients together and add a soft texture, but you can substitute them with other binding ingredients like chickpea flour or breadcrumbs if you're looking to make a lower-carb version.
To prevent kababs from falling apart, ensure your mixture isn’t too wet. Add binding agents like chickpea flour or breadcrumbs to help hold the patties together. Chill the kababs in the fridge for 30 minutes before frying to firm them up.
Yes! You can bake or air fry Hara Bhara Kababs for a healthier alternative to deep frying. For air frying, lightly coat the kababs with oil and cook at 180°C (350°F) for about 12-15 minutes, flipping halfway through.
Hara Bhara Kababs pair well with a variety of accompaniments like mint chutney, tamarind chutney, or yogurt dip. They can also be served as a side dish with naan or rice, or enjoyed as an appetizer at parties.
Yes! You can freeze uncooked kababs for later use. Arrange them in a single layer on a tray, freeze them, and then store in an airtight container. When you're ready to cook, simply fry, bake, or air fry them directly from the freezer.
Common spices used in Hara Bhara Kabab include cumin, coriander powder, garam masala, red chili powder, and amchur (dried mango powder). These spices give the kababs a warm, flavorful taste with a slight tanginess.
Yes! Hara Bhara Kababs are naturally vegan, as they don't contain any dairy. Just make sure the binding agents you use, like chickpea flour or breadcrumbs, are vegan-friendly (some commercial breadcrumbs may contain dairy).
10. Why is my dough sticky?
Moisture is the enemy. Add Roasted Besan or Breadcrumbs tablespoon by tablespoon until the dough is stiff.
11. Why did my kababs break in the oil?
The oil wasn't hot enough, or the binding was weak. Ensure the oil is medium-high heat and you didn't overcrowd the pan.
Nutrition & Macro-Hacking: Which Cooking Method is Best?
We know health is a priority, but so is taste. Here is a realistic breakdown of how different cooking methods affect the calorie count and texture of your Hara Bhara Kabab.
| Cooking Method | Texture Profile | Approx. Calories* | Best For... |
| Deep Frying | 10/10 Crispiness. Evenly golden brown, moist interior, rich flavor. | High (Standard) | Weddings, Parties, and Indulgent Meals. |
| Air Frying | 8/10 Crispiness. Very crunchy crust, but can be slightly drier inside. | Low (~40% less fat) | Weeknight Dinners & Weight Watchers. |
| Oven Baking | 6/10 Crispiness. Softer crust, evenly cooked but less "snack-like." | Medium | Cooking Large Batches at once. |
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!