Hara Bhara Kabab (+Video)

Hara Bhara Kabab

Hara Bhara Kabab is a vegetarian kabab loaded with all kinds of green vegetables. The word HARA means GREEN and BHARA means FULL. A literal translation would be kabab full of greens. This kabab is a wonderful appetizer and or can be served as an evening tea-time snack.

Ingredients Needed for Hara Bhara Kabab

For the detailed list of ingredients with exact measurements please check the printable recipe card below

• Green Vegetables: Use any kind of green vegetable of your choice. In this recipe I have used green peas, green beans,green bell pepper, and spinach and coriander leaves.
• Potato: Boil the potato, peel them and crumble to use later.
• Ginger and Green Chilli: Adds a nice flavor and zing to the kabas.
• Spices: Minimal spices like chaat masala, salt, and dry mango powder.
• Oil: For shallow frying.I have used sunflower oil.

How to make Hara Bhara Kabab

For the detailed instructions to make this recipe please check the printable recipe card below.

Heat 2 teaspoons of oil in a pan. Add cumin seeds and ginger. Saute till the raw smell of ginger goes away. Now add green peas, beans, bell peppers, and spinach leaves. Sprinkle a dash of salt.

Cook on medium heat until veggies are slightly soft for about 7-8 minutes. Let the green veggies cool a bit and then grind them to make a fine paste along with coriander leaves.

In a mixing bowl add the green vegetable paste. Add boiled potatoes, bread crumbs, salt, mango powder, and chaat masala. Mix well to make a smooth dough-like mixture.

Now apply some oil to your palms. Take a lemon size mixture in your hands.

Make small round balls from the mixture and flatten them to make a patty shape. Place cashew halves in the center.

Likewise, make the rest of the kababs. Heat oil in a skillet or pan. Fry the kebabs in oil until golden and crispy from both sides.

Drain on kitchen towel and serve hot with green chutney and ketchup.

Serving Suggestions

Serve the kabab with the garlic yogurt dip as suggest in the recipe. Or you can serve it with mint chutney or ketchup. Pair it with evening tea as a tea-time snack or as an appetizer before meals.

Pro Tips

• Make sure there isn’t any water left in the green veggies once they are cooked.
• Grind the green veggies into a thick paste. Do not add any water for grinding.
• Apply oil on your palms before shaping the patties as they might stick into your hands.
• If you have nut allergies you can skip adding the cashew nuts.
• Instead of shallow frying you can also deep fry the kababs.
• Store the leftover kabab at room temperature or in an airtight box in the refrigerator.

Frequently Asked Questions

Can we freeze the Kababs?

Yes, you can! Make the patties and lay them on a baking tray lined with parchment paper. Now place them in the freezer until they are firm. Once the patties are frozen remove them from the tray and place them in a zip lock or freezer-safe bag.

When you are ready to eat them, shallow fry directly from frozen. No need to thaw them.

Can these kababs be made Vegan?

Well of course yes, as I mentioned in the addition of the ingredients of paneer is optional. To make them completely vegan just skip adding paneer.

Are there any substitues for bread crumbs?

Bread crumbs can be replaced with roasted gram flour, rice flour, cornflour, or flattened rice/poh. Take 1/2 a cup of gram flour and dry roast it before adding it to the vegetable mixture to use gram flour.

Similar way you can use rice flour or cornflour. You can ground the Flattened rice or poha before adding it to the kabab mixture.

Even when you are using bread crumbs, once you shape the patties, coat them again in bread crumbs to make them even crispier. I have used whole wheat bread crumbs in the recipe. To can use any kind of bread crumbs.

Like Hara Bhara Kabab,try these recipes…

• Chocolate Truffles with Leftover Cake Crumbs
• No Bake Individual Cheesecake
• Tofu Sandwich
• Aloo Puff Patties
• Hyderabadi Veg Biryani

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Garlic Chutney and Veg Shammi Kebab and the best one’s Mint Chutney.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

This post was originally posted in 2014, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Hara Bhara Kabab and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl