Hara Bhara Kabab Recipe (Pan-fried & Baked)
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4.8
108 reviews
Excellent
Hara Bhara Kabab Recipe (Pan-fried & Baked)
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Hara bhara kabab is made with fresh spinach leaves, green peas and potatoes. So they are nutritious as well as delicious. Hara bhara kebab makes for a good Indian starter or snack. This green kabab can also be stuffed in burger buns or sandwiches can be made from them.
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Ingredients
for blanching spinach
- 2 cups fresh spinach leaves or 100 grams
- 1.5 to 2 cups water for blanching
- 1 to 1.5 cups cold water
for cooking potatoes and green peas
- 2 medium large potatoes or 200 to 215 grams
- ½ cup green peas or 150 grams , fresh or frozen
- 2 cups water for pressure cooking
other ingredients
- 4 tablespoons besan (gram flour) or add as required
- 1 green chilli
- 1 to 1.5 inches ginger - roughly chopped, adjust as per your spice requirements
- 1 teaspoon chaat masala powder
- 1 teaspoon amchur powder (dry mango powder)
- ¼ teaspoon garam masala
- salt as required
- 8 cashew halves - optional
- 2 to 3 tablespoons oil for pan frying the kabab, add as required
Instructions
Blanching spinach
- Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute.
- Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.
- Finely chop the spinach and keep aside.
Other preparations
- Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don't over roast or darken the gram flour.
- Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics).
- Crush chopped ginger and green chillies in a mortar-pestle to a paste.
Making hara bhara kabab
- In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.
- Mash the kabab mixture with a potato masher or with a wooden spoon.
- Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well.
- Shape into round patties. Press a cashew halve on each patty.
- Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.
- Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.
Nutrition Information
Show Details
Calories
106kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
192mg
(8%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
774IU
(15%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
17mg
(19%)
Vitamin E
2mg
Vitamin K
40µg
Calcium
21mg
(2%)
Vitamin B9 (Folate)
29µg
Iron
6mg
(33%)
Magnesium
27mg
Phosphorus
53mg
Zinc
1mg
Nutrition Facts
Serving: 8large kabab
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 192mg | 8% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 774IU | 15% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 2mg | |
| Vitamin K | 40µg | |
| Calcium | 21mg | 2% |
| Vitamin B9 (Folate) | 29µg | |
| Iron | 6mg | 33% |
| Magnesium | 27mg | 7% |
| Phosphorus | 53mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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