Hara Bhara Stuffed Kabab | Hara Bhara Kabab, a savory kabab in which the stuffing is vegetarian or vegan and is made of palak or spinach, potatoes, paneer, or tofu, and green peas. This is one of the healthier kabab. My recipe can be altered to your needs regardless of veganism, vegetarianism, or any other dietary requirement.
Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes.
Please join my Facebook page if you enjoy cooking vegetarian/vegan dishes – Pinch Of Flavours
Those of you who have Please join my Facebook page if you enjoy cooking vegetarian/vegan dishes.been reading our blog for some time already know that we make videos for each recipe on our YouTube channel.
Some other recipes you would like on my blog – Samosa With Olives And Peas Patties – Air Fried, Vegan Spanish Spinach Croquettes – Air Fried, Air Fryer Cucumber Fritters, Chili Cheese Toast – Air Fryer Spicy Cheese Toast.
At the end of this post is a recipe card and a disclosure of Amazon affiliate links.
Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Which of you loves your greens the most? You will love this recipe if you do as well. In Asian countries, kebabs are a popular snack. For instance, in India, minced meat is mixed with onion, tomatoes, and spices to make chicken kebabs, which are very popular. These kebabs are deep-fried or grilled over coals.
As I prefer vegetarianism more, this recipe is for vegetarian hara bhara kebabs and very green at that! This kebab is full of greens because the word hara means “green” in Hindi.
This kebab is green. What makes it so? The ingredients are spinach, green peas, and coriander. I would have added green bell pepper as well (I love bell peppers!!) but it was not in my refrigerator when I made these. Indian restaurants almost always deep fry these vegetarian kebabs, but they’re popular in India.
You must deep fry your kebabs if you are a fan of deep-fried foods. If I have to deep fry, I do so only if it’s absolutely necessary, or else I just pan fry instead. or air fry is the best option.
What is Hara Bhara Stuffed Kabab?
A Hara Bhara stuffed Kabab is a snack made from spinach, peas, and potatoes and is very popular in North India. The name literally translates to “green kabab.”.
Green peas and spinach are the ingredients. These are nutritious since spinach and green peas are combined in one.
As its name suggests, Hara bhara kababs boost health. A healthy, delicious dish that is made from spinach, potatoes, and peas. It tastes great with chutney dips or sauces.
These patties are often listed as starters on the menus of North Indian restaurants. We have dined outside a couple of times and they were superb.
Just add vegan cheese or regular cheese with chopped vegetables with herbs and enjoy the melting topping on top of this kabab. Kids gonna love this dish.
Hara bhara kabab: How to bake them?
- The oven should be preheated by 180 degrees celsius for 10 minutes. While preheating and baking, use both top and bottom heating rods of the oven. Spray or grease a tray with oil before putting the kababs in it.
- Place the kababs on the tray after pressing them in the middle and round the edges. Each kabab should be brushed with oil.
- The kebabs should be placed on a wire rack or tray in the middle of the oven.
- Bake the patties for 20 to 25 minutes at 180 degrees Celsius or 350 degrees until they are golden brown or brown on the sides.
Then take them out of the tray with the help of gloves then put the cheese stuffing in the middle and again put them on baling for 2 minutes at 350 degrees F.
- 1/2 cup – Spinach leaves ( boiled)
- 1/2 cup – Beans (chopped)
- 1/2 cup – Green bell pepper (diced)
- 3 medium – Potatoes (mashed)
- 1/2 cup – Coriander leaves (chopped)
- 1 tbsp – Turmeric powder
- 1 tbsp – Red chilly powder
- 1 tbsp – Garam masala powder
- 1 tbsp – Cumin powder
- 1 tbsp – Coriander powder
- 1 tbsp – Amchur powder
- 1 tbsp – Cornflour
- 1 cup – Paneer or tofu (grated)
- 1 cup – Vegan/plain mozzarella
- 1/2 cup – Panko bread crumbs
- 3 tbsp – Oil
- 1/2 cup – Frozen corns
- 1/2 cup – Red bell pepper
- 1 tbsp – Green chilly chopped
- 1 tbsp – Oregano
- 1 tsp – Red chilly flakes
Potato – Mashed and boiled potatoes
Spinach or Palak Leaves bled and pureed – When making Hara Bhara Kabab, one of the most important factors is the “Hara” factor. If you blanch spinach leaves, do not boil them, and shock them in cold water or put them into the freezer to stop the cooking process, you will get the same signature restaurant green color.
Green peas – Use fresh when in season and/or frozen when available.
Minced Green Chilies and Ginger – To be combined with spinach leaves
Gram flour/chickpea flour/ Panko bread crumbs – If you use gram flour, chickpea flour, or besan, which is gluten-free by nature. After roasting, it is added to the spinach and potato mixture. But here I have used Panko bread crumbs so I used them directly to the mixture.
Spices – I have used turmeric powder, red chilly powder, garam masala powder, cumin powder, oregano, red chilly flakes, coriander powder and, amchur powder(mango powder).
Vegetables – For stuffing, I have used green bell peppers and beans, and corns.
Paneer or Tofu – If you are vegan go for extra firm tofu. If vegetarian then you can use paneer.
Cornflour – Helps in the binding so taken a little.
Cheese – For topping with vegetables add vegan cheese if vegan or plain mozzarella cheese
Check out the Hara Bhara Stuffed Kabab Recipe Video:
How to make Hara Bhara Stuffed Kabab | Hara Bhara Kabab Recipe step by step with photo :
- Prepare two cups of spinach (100 grams) by rinsing them very well in water. Drain the extra water by placing them in a colander. You can also use only the leaves without using the stems. Boil spinach in a pan and then drain it and squeeze a little. Keep aside. Note: Switch off the flame when the water reaches a rolling boil. To prepare the spinach leaves, immerse them in hot water for a minimum of two minutes. The spinach is then blanched. With pasta tongs, remove the leaves after 2 minutes and place them in a bowl of cold water for 1 minute. The purpose is to preserve the spinach’s green color.
- In a blender, add boiled spinach leaves, diced green bell pepper, beans chopped, and salt according to taste.
- Blend it to a make smooth green paste.
- In a bowl, add the green spinach paste, boiled potatoes mashed, Paneer or tofu grated, turmeric powder, red chilly powder, cumin powder, coriander powder, garam masala powder, amchur powder, coriander leaves chopped, panko bread crumbs, cornflour, and oil.
- Mash and mix everything nicely.
- Our mixture is ready. Apply oil to your palms. Make a ball with a small portion of the mixture.
- Press the ball in the middle and shape it into a disc and round the edges..
- Prepare all in the same manner. Grease oil in the parchment paper. Place the kebabs in the airfryer. If you wish, spray a little oil on the surface
- Air fry them at 180° F for 15 to 20 minutes till the edges are brown.
- In a bowl add grated mozzarella cheese, finely diced red bell pepper, coriander leaves chopped, a little salt, green chilly chopped, frozen corns, oregano, and little red chilly flakes. Mix well.
- Take out the kebabs from the air fryer fill-up the kebab disc with the cheese mixture.
- Air fry them at 180°F for 2 minutes.
- Hara Bhara Kebab discs are ready to be served.
If you want to make chutney to accompany these delicious green patties, you can make mint chutney or coriander chutney, or any green chutney. You can also serve with tomato ketchup or sweet tamarind chutney. Besides being gluten-free, vegan, and vegetarian, Hara bhara kabab is also very tasty.
As a brunch or starter, this is an easy finger food that can be served. This is a light food that is not too heavy. You can also stuff it into sandwiches, wraps, or hamburgers. Kids will love this way of eating spinach.
Important Suggestion To Keep In Mind
- Taste can be adjusted in the chaat masala powder and amchur powder as desired if you are adding them it is optional.
- The more green chilies you use, the spicier the kabab will be. Alternatively, you can add some red chili powder (or cayenne pepper or paprika) to the dish.
- You can substitute 1 tsp garam masala powder for the chaat masala if you do not have chaat masala. Adding 2 tsp lemon juice will also give it a slight tang.
- A substitute for gram flour (besan) is corn flour or corn starch, as well as all-purpose flour (maida). You may even use breadcrumbs.
- Deep frying or shallow frying these kababs are not recommended since they are light in texture and can break-in oil.
- A kabab that breaks while being pan-fried indicates that it contains too much moisture and the binding agent is insufficient. Thus add some more of the roasted gram flour in the kabab mixture.
Note: A rough estimate of nutrition is provided.
We Love to hear back from you and appreciate your success stories!
Have you tried this “Recipe”? Please feed us with your ★ star ratings and comments below.
*SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A COMMISSION IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT Pinchofflavours!