Hara Bhara Kabab Recipe (Veg Kebab)
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Hara Bhara Kabab Recipe (Veg Kebab)
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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!
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Ingredients
- 1.5 cup potatoes mashed or grated, boiled
- ¼ cup paneer Grated/mashed, fresh
- 1 cup bread crumbs
- 1 small green chili minced
- 1 cup spinach thin sliced
- 1 tablespoon chickpea flour Besan
- 1 teaspoon red chili pepper
- 1 teaspoon chaat masala
- 1 teaspoon amchur powder dry mango powder
- 1 teaspoon garam masala powder
- 2 cloves garlic minced (optional)
- water as required, little bit of
- 2 cup cooking oil Mustard oil, for frying
- 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.
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