Craving a tasty snack that's easy to make and bursting with savory flavors? Try this easy recipe of Hara Bhara Kabab! Rich in Indian spicy flavors, crispy, and golden brown from the outside when deep fried, each bite of these veg kabab is indulgent!
While I am a fan of healthy snacks and created many air fryer appetizers that use less oil, for this recipe, I loved the deep-fried version just like onion fritters. Made with spinach leaves, boiled potatoes, paneer, bread crumbs, green chilies, and chickpea flour, this popular snack veg Hara Bhara Kabab is a comfort snack that gathers easily. Hara means Green and that's why the use of leafy greens like spinach. No-fuss recipe that helped me use leftover mashed potatoes and uses simple ingredients from the pantry.
These veg kababs are a gentle twist to the ones served at Indian Restaurants. I have not blanched spinach and used the chopped version of it with potatoes and paneer (Indian cottage Cheese) and skipped using fresh green peas.
Serve these quick snacks with green chutney- coriander chutney, tomato ketchup, or mint chutney and masala chai.
Find more Vegetarian Appetizers from the blog: Onion Fritters, Sweet Potato Fritters, Rice Fritters, Air Fryer Cucumber Fritters, and Air Fryer Eggplant Fritters.
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Why Would You Love This Recipe?
- Basic Ingredients
- Popular North Indian Snack for Holidays or celebrations.
- Can be made Vegan and Gluten Free with easy swaps.
- The Best Hara Bhara Kebab Recipe Ever!
Ingredients
- Boiled Potatoes- The potatoes can be boiled ahead of time or use leftover potatoes. Make sure that the potatoes are cold and not hot, if you're boiling the same day of making the recipe, or else the mixture would be runny because of the excess moisture from hot potatoes.
- Paneer- I love adding paneer to fritters. It adds a soft texture from within. Feel free to use cheese or skip it. Use Tofu for vegan swap
- Spinach- This recipe uses chopped spinach and not spinach puree. One may make the classic kabab by adding a smooth paste of spinach with fresh peas. Feel free to use any green leafy vegetables.
- Chickpea flour (or gram flour)- Besan or gram flour works best as a binding agent. You may use corn flour too. I have used raw gram flour. One may use roasted gram flour.
- Green Chili-Fresh green chilies add heat to this recipe. Adjust the heat as per your taste.
- Bread Crumbs- helps in binding the mixture. May use gf flour or besan for gluten free swap
- Salt & Spices- I have used basic Indian spices- red chili powder, garam masala powder, chaat masala, and amchur powder or dry mango powder. You may use lemon juice too. Feel free to add cumin seeds, turmeric powder, coriander powder, or any other spice.
- Oil- I have used mustard oil. You may use any vegetable oil for frying.
- Fresh Garlic (optional)- Garlic adds a strong flavor to these kebabs. You may use garlic powder as well.
- You may add freshly chopped coriander leaves (cilantro) or any other leafy greens.
How To Make Veg Hara Bhara Kabab
Step 1 Mix Ingredients
Wash and chop the spinach, green chillies. Grate garlic and paneer. Mash the boiled potatoes. In a large bowl, mix all the ingredients until well combined.
Step 2: Shape to make Kabab
Shape the mixture into small patties and refrigerate for 10 minutes to firm up. If the mixture is not so loose, you may skip the refrigerating step.
Step 3: Fry Kababs
Heat oil in a heavy wok over medium heat. Fry the kababs until golden brown and crispy on both sides.
You may shallow fry in a pan as well.
Step 4 Serve It.
Serve hot with your favorite chutney or sauce. Enjoy your delicious Hara Bhara Kababs!
Expert Tips
- Ensure the boiled potatoes are completely dry and cool before mashing to prevent the mixture from becoming too wet.
- If the mixture feels too dry, add a little water gradually until you achieve a soft, pliable consistency.
- For a healthier alternative, you can bake the kababs in the oven instead of frying them.
- To make the kababs even more nutritious, you can add finely chopped vegetables like carrots or bell peppers to the mixture.
- Leftover kababs can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated in a pan or microwave before serving.
You May Also Like:
More Appetizers:
- Makhana Chaat Recipe
- Sweet Potato Chaat (Shakarkandi Chaat)
- Easy Vegan Latkes (Potato Pancakes)- Gluten Free!
- Spiced Walnuts Recipe
- Vegan Mango Avocado Cucumber Salad
- Paneer Tikka on Tawa
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Hara Bhara Kabab Recipe (Veg Kebab)
Equipment
- 1 large mixing bowl
- 1 grater
- 1 wok or heavy pan for frying use skillet for shallow frying
Ingredients
- 1.5 cup boiled potatoes mashed or grated
- ¼ cup Fresh Paneer Grated/mashed
- 1 cup bread crumbs
- 1 small Green Chiili minced
- 1 cup Spinach thin sliced
- 1 tablespoon Besan(Chickpea Flour)
- 1 teaspoon red chilli
- 1 teaspoon Chaat Masala
- 1 teaspoon Amchur powder dry mango powder
- 1 teaspoon garam masala powder
- 2 cloves garlic minced (optional)
- little bit of water as required
- 2 cup oil for frying Mustard oil
- salt as per taste
Instructions
- Wash and chop the spinach, green chillies. Grate garlic and paneer. Mash the boiled potatoes. In a large bowl, mix all the ingredients until well combined.
- Shape the mixture into small patties and refrigerate for 10 minutes to firm up. If the mixture is not so loose, you may skip the refrigerating step.
- Heat oil in a heavy wok over medium heat. Fry the kababs until golden brown and crispy on both sides.You may shallow fry in a pan as well
- Serve hot with your favorite chutney or sauce. Enjoy your delicious Hara Bhara Kababs!
Notes
- Ensure the boiled potatoes are completely dry and cool before mashing to prevent the mixture from becoming too wet.
- If the mixture feels too dry, add a little water gradually until you achieve a soft, pliable consistency.
- For a healthier alternative, you can bake the kababs in the oven instead of frying them.
- To make the kababs even more nutritious, you can add finely chopped vegetables like carrots or bell peppers to the mixture.
- Leftover kababs can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated in a pan or microwave before serving.
| Nutrition Facts | |
|---|---|
| Serving size: 1 piece | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 50 |
| % Daily Value* | |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 6.3g | 2% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 0.3g | |
| Protein 1.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 7mg | 1% |
| Iron 0mg | 2% |
| Potassium 160mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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