I like to pan fry hara bhara kebabs because that makes for a crispy crust and a moist center, the ideal texture we are looking to achieve. However, I am including air fryer method too in this post. Serve these veg kebabs with indian chutneys or a dip of your choice. While I was working on what Diwali recipes to share this year, I really wanted to have a vivid line up that would have something in store for everybody. So while paneer lovers among your guest list will really enjoy vegetarian appetizers like achari paneer tikka or tandoori paneer tikka, you could consider these green vegetarian kabab to add a unique appeal on the dinner table.
What is Hara Bhara Kabab
Hara Bhara kabab are a popular appetizer or snack in north india. You would find them on menus of indian restaurants as well as on wedding menus. These kebabs are really favored by the vegetarians for their veggie loaded texture and taste. The green kebab patties are not only visually appealing due to their vibrant green color but also pack a ton of flavor & nutrition! In Hindi, hara means “green”, bhara means “full of”. Kebabs are small pieces or bites of vegetables, or chicken or meat that could be roasted, grilled or pan fried. Hara bhara kabab translates to kebabs full of greens. And rightly so, hara bhara kabab recipe is full of greens like palak (spinach), spring onions or scallions, green peas, fresh herbs like cilantro and flavor of ginger, garlic, green chillies along with spices like black pepper powder, garam masala powder, roasted cumin powder and chaat masala.
About My Recipe
Ingredients
Potato - I use russet potato, it’s starchy and I love the taste. You could use gold or yellow potatoes if you wish. Spinach (Palak) - I use spinach bunch, however you could use baby spinach too. Green Peas - I use fresh green peas and blanch them (how-to below). You could use frozen, thawed green peas. Paneer - Always makes these kebabs taste great, but can be skipped for a dairy free version. Scallions/Spring onions - Mild onion flavor tastes great in these kebabs without making it watery. Ginger, Garlic- Rougly chopped in small size else big chunks remain in the mixture. Green Chilies - Are the only heat that I add. I use indian green chillies that are pretty hot. Use serraro peppers instead. Cilantro - Use stems and leaves all. You could add a few mint leaves too if you wish. Chickpeas - I use canned garbanzo beans. Almond flour - Use superfine almond flour. Can be skipped. Besan or Gram flour is often used in marinades or kebabs as a binding agent. It absorbs the extra moisture of the kebab mixture and keeps the kababs from falling apart. Spice Powders- Roasted Cumin Powder, Garam masala powder, chaat masala powder (for tangy smokiness), salt
Step By Step Instructions (Step Photos)
Preperation
All these preperation steps below can also be done 1-2 days in advance. How To Blanch Spinach & Green Peas Note - Drain the spinach and green peas fully to remove excess water else the kebab mixture will get wet and the kababs will spread while pan frying. To thaw Green Peas - One way is to leave the peas in the fridge for a few hours to defrost. The quicker method is to place the peas in a sieve and run cold water over them for a few minutes.This way they dont cook and are ready to use instantly.
Make The Kabab Mixture
Tip - Don’t squish while mixing else the vegetables will start releasing their juices and the kabab mixture will get wet.
Shape The Kababs
Note - Refer to my shaping tips in a section below.
Pan Fry The Kababs
Air Fryer Hara Bhara Kabab
Pre heat your air fryer for 2 mintues on 350F. Line the air fryer basket with a perforated sheet (this step is optional). Brush oil on both sides of the hara bhara kabab and Brush oil on both sides and place kababs in a single layer, a bit apart from each other. Air fry for 8 minutes. Flip midway for even browing on both sides. Turn up the air fryer temperature to 400F and air fry for 2 more minutes to crisp them. Each appliance is different so please adjust the timings as needed.
Recipe Tips
If you do not have chaat masala, add some lemon juice or lime juice. Instead of besan (gram flour), you could use corn starch, oat flour, chickpea flour, all purpose flour or use fine breadcrumbs. Dairy Free Version - If you want to skip the paneer, you can do so. Add additional 1 medium potato in that case. Nut Free Version - Skip the almond flour. If the kabab are breaking while pan frying, that means there is moisture in them, add 1-2 tablespoon more of roasted besan. You may adjust the level of spiciness to suit your taste by adding more or less green chillies. Add few soaked and chopped raisins (kishmish) for a sweet bite here and there. Don’t’ go overboard on garam masala or bhuna jeera else the spices will mask the taste of vegetables.
Tips for Shaping Hara Bhara Kabab
Shaping kababs takes a bit of practice, especially if you’re new to it. Don’t worry if the first few kababs seem difficult to bring together and don’t look that perfect; the taste is what matters the most. Keep working on it and you will improve your shaping skills.
Chill the Kabab Mixture: Chilled mixture is easier to shape into patties and holds its shape better during cooking. Grease your hands liberally and as often as needed while shaping the kababs. I avoid using water because you don’t want the kababs to get wet. Wet kababs will sizzle as soon as they hit hot oil and will start breaking. Thickness of Kababs - Avoid making too thick kababs for they will taste mushy in the center. Make uniform-sized patties for even cooking that aren’t too thin or too thick. Use gentle hands when shaping the kababs to make sure that they don’t become dense. If you want all your kababs to look exactly the same size, weigh the portions (30g -40g) using a food scale and then shape them into patties.
Serving Suggestions
Serve as appetizer or snack with chutneys such as tamarind chutney, green chutney, or hot garlic sauce. Make a Wrap - These green kababs make excellent veg wraps. Tuck inside pita pockets or roll inside flatbreads like plain paratha or flour tortillas with tahini sauce or yogurt sauce. Chaat Plate - Use these kabab and put together a chaat plate similar to matar paneer chaat or aloo tikki chaat. Drizzle salted yogurt, assortment of chutney and chopped onions, corinader leaves and chaat spices. Pack in Lunchboxes - Make mini hara bhara kababs and pack with some hummus and crackers in kid lunchboxes. Serve with indian flatbreads like roti or naan and a creamy curry like shahi paneer korma or hearty dal like dal bukhara for an enjoyable indian spread!
Freezing & Storage
You may freeze shaped hara bhara kababs for later use. Place on a parchment lined sheet in a single layer and let freeze for 4-6 hours. Then add to a ziplock and store up to a month. Store fried kababs refrigerated for 3-4 days. Make sure to store them covered to prevent them from drying. Avoid storing un-fried kababs in the fridge beyond 1 day. I noticed that they start getting wet because of salt.
