Indian · serves 2

Hara Bhara Kebab

Spinach and peas made into patties. Green, crisp and they hold together properly.

35 min Some work Vegetarian

Ingredients

  • 400g spinach
  • 1 cup peas
  • 3 potatoes, boiled and grated
  • 1/2 cup roasted chana dal, powdered
  • 2 green chillies
  • 1 inch ginger
  • 1 tsp chaat masala
  • 1 tsp garam masala
  • 2 tbsp cornflour
  • Oil

Method

  1. Blanch the spinach and peas 2 minutes, then into cold water. Squeeze the spinach absolutely dry.
  2. Blend them coarsely with green chillies and ginger. No water.
  3. Mix with grated potato, powdered chana dal, cornflour, spices and salt. The chana dal powder is what absorbs moisture and stops them collapsing.
  4. Chill 20 minutes.
  5. Shape into flat patties, press a cashew into the top of each.
  6. Shallow fry on medium 3 minutes a side. Mint chutney.

Questions people ask about Hara Bhara Kebab

How long does Hara Bhara Kebab take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of spinach in Hara Bhara Kebab?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Hara Bhara Kebab ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Hara Bhara Kebab vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Hara Bhara Kebab?

Mint chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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