Kabab Recipe , How To Make Hara Bhara Kabab Recipe (2024)

Hara bhara Kabab

Hara bhara Kabab recipe !! I loved this Kabab recipe, not just because of taste but also for its nutritional value. Hara bhara kabab recipe is one of the best recipes to make kids eat spinach and other green vegetables in a healthy and delicious way, and they will happily eat itwithout showing any tantrums. It is rich in vitamins ,iron and fiber. It is also atasty alternative for those who love kababs but are vegetarian. Hara Bhara kabab gets its name and green color from the healthy spinach in it. Now lets see the recipe.

Ingredients

1 bunch spinach (palak)
1/2 cup French beans
1/2 cup green capsicum
1 cup green peas, frozen or fresh
4 medium size potatoes, boiled and peeled
2 tbsp corn flour
4 green chillies, finely chopped
4 garlic pods, crushed
2 inch piece of ginger, minced
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/3 tsp chaat masala powder
Salt to taste
Fresh coriander leaves, finely chopped
Oil to Shallow fry the kebabs (I have used olive oil to make it healthy you can use any oil of your choice )

Let’s prepare kabab step by step

Heat 1 tbsp of olive oil in a pan. Add french beans and capsicum, sauté it for 3 min till they get tender.

Add peas into the pan and again saute it for 2 min on medium flame (I have used frozen peas here)

Now use a hand masher to mash it coarsely. Switch off the flame .Veggie mixture is ready.

Mash the boiled potatoes. Boil the spinach in its own water on a medium high flame. Drain the water of spinach, as much as you can.

Combine spinach and mashed potato .
Also add the veggie mixture, salt, green chillies, ginger, garlic and all other ingredients. If u feel the dough is having more moisture add some more corn flour and adjust it.

Now make small sized patties or kababs from the mixture. Press each kabab between your palms to give a little flat shape. Now heat a pan /griddle, heat 2 tbsp of oil .Shallow fry on medium heat for 3-4 minutes.
You can toast 3-4 kabab at a time. Cook till turns nice and crispy golden brown.

Repeat the same for the remaining mixture and drain the kabab in tissue paper and serve hot with ketchup or any dip of your choice.

I served piping hot kabab with tomato ketchup.

TIPS-

• You can use breadcrumbs, instead of cornflour for binding the kababs.
• You can make kababs/patties from the mixture and store them for 2 days without frying.
• For more healthier option you can bake them in oven with little oil instead of shallow fry ,they will taste same.
• To get more crispiness you can dip kabab in Sooji before shallow fry. It will add more crunchiness to the patties.
• You may paneer in kababs that will enhance the taste.

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