Hara Bhara Kabab Recipe

Introduction – Hello friends, Today we will discuss a crunchy and delicious North Indian snack. Hara Bhara Kebab Recipe is a crispy and delicious snack made with seasonally fresh spinach and peas. Be it children or adults, everyone likes this kebab very much. Be it a function like a wedding a special occasion or a cocktail party, these kebabs are made in small sizes, deep fried, and served as starter snacks with green coriander mint chutney. The biggest feature of this kebab is that you can make it both cello-fried and deep-fried. To make this recipe, fresh spinach leaves and peas available in season are boiled in equal quantities and after they cool down, they are ground and then mixed with an equal of boiled potatoes and some aromatic spices, make tomato balls of the peas mixer, desi ghee on a non-stick pan and fry it on very low flame. After it is ready, make green coriander and mint chutney and serve it hot with it. So let’s make this delicious crunchy Hara Bhara kebab.

Prepration Time – 20 – 25 Minutes
Cook Time – 40 – 45 Minutes
Total Time – 1 Hour 10 Minutes
Servings – 4 Servs
Cuisine – North Indian

Table of Contents

Hara Bhara Kabab Recipe Ingredients:

250 gm Spinach
200 gm Peas
1 teaspoon Suger
300 gm Poteto, boiled
100 gm Gram Flour, Roasted
1 Green Chilli, finely chopped
1-inch Ginger, finely chopped
1/2 cup Green Coriander Leaves, finely chopped
250 gm Cooking Oil
1 teaspoon Chat Masala
1 teaspoon Dried Mango Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Red Chilli Powder, as per taste
1 teaspoon Salt, as per taste
1/4 teaspoon Black Salt
1/3 Cumin Seeds
12 Cashew

For Coriander Mint Chutney

100 gm Green Coriander Leaves
20 Mint Leaves
1/2 cup Curd
2 Green Chilli
1 inch Ginger, chopped
1/3 teaspoon Chat Masala
1/2 Cumin Seeds
1/2 teaspoon Salt, as per taste
1/ 2 Lemon

Hara Bhara Kabab Recipe Instructions:

Step 1
First of all, take 300 grams of small-sized potatoes, wash them thoroughly with clean water, and put so much water in the pressure cooker that the potatoes are submerged up to 1 inch cover the lid, and the potatoes will boil in three to four whistles. After three to four whistles, turn off the flame and let the pressure release. When all the pressure is released, take out the potatoes from the pressure cooker, cool them, peel them, and keep them aside.
Step 2
Put 200 grams of peas in a pressure cooker, add one teaspoon of sugar, and add enough water to submerge the peas by one inch and keep them on the flame to boil. The peas boil for one whistle when they are cooked. Once boiled, drain all the water in a steel strainer and keep aside.

Step 3

Now we will take about half a kilo of spinach, pluck its clean leaves which should be around two hundred and fifty grams, wash them thoroughly with water add half a spoon of salt in water and soak them for 5 minutes. By doing this, the dirt stuck in them will be removed.
Step 4

Now after 5 minutes, take out the soaked spinach leaves from the water, and after boiling five cups of water thoroughly, soak the spinach leaves in boiled water for 5 minutes. After 5 minutes, take out the spinach leaves from the boiled water and soak them in cold water and immediately after soaking, take them out and keep them in a steel sieve and drain all the water thoroughly. With the help of a knife chop it into fine pieces.
Step 5

Now put half a teaspoon of desi ghee in a non-stick pan and when the desi ghee melts, put gram flour in it and roast it while stirring continuously. Gradually, the aroma will start coming from inside the gram flour and its color will also change. It will take 3 to 4 minutes for the gram flour to be roasted. Keep the flame very slow. When the gram flour is roasted, turn off the flame and keep the gram flour aside. Take it out on a plate.
Step 6

When the peas and spinach are ground well, then place a non-stick pan over the flame and add half a teaspoon of desi ghee inside it, add the paste of peas and spinach into it and roast it on a medium flame for about 5 to 7 minutes. By doing this, some of the moisture inside it will come out.
Step 7

Take out the paste in a bowl and cool it. When the paste cools down, grade the boiled potatoes inside it. After that add roasted gram flour inside it. Then add salt as per taste inside this paste. Add one teaspoon of chaat masala. Add half a teaspoon garam masala, half a teaspoon Red Chilli Powder, one teaspoon dry mango powder, half a teaspoon black salt, half a teaspoon cumin, chopped green chili, chopped ginger, chopped green coriander and mix everything well with hands.

Step 8
When all the ingredients are mixed well, apply some cooking oil on your hands break the necks of big tomatoes in the mixer, and make them round with the help of palms. After making round balls, press them with a palm and flatten them a bit like making potato tikki. Everyone will make balls using the mixer in the same manner, break the whole cashews from the middle and press one piece of cashew on top of each.
Step 9
When all the kebab mixer balls are prepared in this manner, then place a non-stick flat pan over the flame and add oil inside it. When the cooking oil gets heated well, then place the kebab tikkis inside it as many as once. I will make it not too much but medium and roast them well from one side.
Step 10
After 3 to 4 minutes, lift the tikki slightly and see if it is roasted well from one side, then turn all the kebab tikkis and from the other side too, fry them well on a medium flame for 2 to 3 minutes. Will roast golden. Fry all the kebab tikkis golden shallow in the same manner and keep taking them out on the plate. So, our Hara Bhara Kebab Recipe is ready.

Now we will tell you how to make delicious green coriander mint chutney.

Step 1

Clean 100 grams of green coriander thoroughly with water and cut off the slightly thick stalk from the bottom. Break 20 mint leaves, wash them thoroughly, and put them both inside a grinder jar. Break two green chilies and add them. Cut an inch piece of ginger and add half a cup of curd and all the spices we have mentioned inside the grinder jar and grind them all to make a fine paste. Once the chutney is finely ground, taste a little of it. If you find any spice or salt or lemon less then you can add as per your taste and mix it. Our Green Coriander, Mint Chutney is ready. Serve these Hara Bhara Kabab Recipe. Serve hot with chutney.

Tips And Notes

1 – Serve green kebabs with coriander and mint chutney along with raw onions. It tastes very tasty with raw onions.
2 – You can also use green kebabs in the stuffing of Kathi Roll and you can also use it as stuffing in sandwiches and burger buns, it looks very tasty.
3 – Make green kebabs and keep them in the fridge and when you want to eat them or when your guests come, shallow fry them and serve them. These kebabs do not spoil for two days. You can make them and keep them in the fridge.
4 – You can also use green chutney by storing it in the refrigerator for a week. It lasts easily for a week and does not spoil. It is very tasty to eat and very beneficial for the stomach. You can eat it with roti paratha in your lunch or dinner or make pakodas and eat it with it.

Faq

Q: How long can kebabs stay in the fridge?
Ans: Kebabs can be kept in the refrigerator for a maximum of two or three days. Anyway, one should not eat anything after keeping it for a longer period. If possible, kebabs should be used within 3 days. Kebab should be kept in an air-tight jar in the refrigerator only.
Q: In which country do you eat kebabs?
Ans: Kebab is mainly the food of Muslim people. It is said that kebabs were first made in the Muslim country of Türkiye. The meat is crushed, mixed with aromatic spices, and cooked on a stick over a raw coal flame. Those who do not eat meat, make veg kebabs with vegetables and eat them.
Q: Where are kebabs famous in India?
Ans: Although kebabs are famous in many places in India, there are many places in Delhi where kebabs are very famous, but the most famous kebab is Tunde Kebab which is very famous in Lucknow and people come from far and wide to eat it.

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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Hara Bhara Kabab Recipe. In this recipe, We told you that after boiling a certain quantity of peas and spinach, grind the peas and spinach, grate the potatoes, add some aromatic spices to them, mash everything well, and make round balls with the help of your hands. After making them, press them and give them the shape of tikkis, apply one cashew on each one, add ghee inside the non-stick pan, and roast them on a very medium flame for 3 to 4 minutes while turning them, after making coriander mint chutney. Serve them hot. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Hara Bhara Kabab Recipe / Nutrition Value

Amount Per Serving 100 gm (Four Pieces)

Calories 280
Fat 18 gm
Carbs 22 gm
Protein 6 gm

Hara Bhara Kabab Recipe Ingredients:

Hara Bhara Kabab Recipe Instructions:

Tips And Notes

Faq

In Conclusion

Hara Bhara Kabab Recipe / Nutrition Value

10 thoughts on “Hara Bhara Kabab Recipe”

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​Hara Bhara Kabab Recipe Ingredients:

Hara Bhara Kabab Recipe Instructions:

Tips And Notes

Faq

In Conclusion

Hara Bhara Kabab Recipe / Nutrition Value

10 thoughts on “Hara Bhara Kabab Recipe”

Leave a Comment Cancel Reply

Hara Bhara Kabab Recipe Ingredients: