This vegetarian Kebab is loaded with the goodness of greens and the deliciousness of other herbs and spices. It can be made in under 30 minutes and is a perfect crowd-pleaser.
What is Hara bhara Kebab?
Hara Bhara is a Hindi word that translates to anything beautifully green. The color of this kebab is the highlight. It’s so pretty, and the taste is so good. It’s relatively healthy as well. It has fiber and protein, and that makes this dish hearty.
What is the cooking method of kebab?
This Kebab is always shallow-fried and never deep-fried(however, if you want, do it). The texture that we are looking for comes with shallow frying. I even air fry this very often and enjoy it to the fullest. The best part about shallow and air frying is that it needs little or no oil. Good taste and less fat are total win-wins for this dish. Don’t we all love that? What binding agent do you need? I have used Chickpea flour/Garbanzo bean flour for that and avoided using bread crumbs. I think the slightly crisp outer texture after using chickpea flour is sufficient and elevates the silky smooth texture from the insides. It’s balancing and tastes divine.
Ingredients Needed?
Potato- Potatoes give this kebab a nice body and base. I have used an excellent Yukon gold potato. Spinach-Fresh baby spinach is great for this recipe; however, frozen ones work well. Green Peas- I have used frozen green peas for this recipe. Chickpea Flour- I have used chickpea flour as a binding agent. Paneer/Tofu (Optional)-I have used paneer in this recipe; however, you can always use that with tofu. Or skip it. Fresh Cilantro imparts a great flavor to the kebab. Green Chilies-For that lovely kick. Ginger- Garlic Cashew Nuts Salt Crushed Black Pepper Dry Mango Powder Oil Lime /Lemon juice- sprinkle some on the kebab, and it will taste great.
Serving Suggestion,
Serve this hara bhara kebab with a yogurt dip or chutney. A lovely salad is ideal to go with the dish. Sometimes, I do serve a ketchup or sweet chili sauce with that, too.
Step of the process,
First, Boil the potatoes, peel them, and mash them. Blanch the spinach, and boil the green peas. Make a puree of spinach, green peas, ginger, garlic, and green chilies together to make a smooth paste. Do not use water for doing this. Grate paneer or tofu if you are using them. Mix everything, including spices and chickpea flour. Make it smooth, flat, and a little thick patty. Place one cashew on one side of the patty/kebab. Then, shallow or air fry the kebab until they are crisp and golden from both sides.
You may want to check some of my populate recipes of kebab and fritters,
Air Fryer Onion Pakoda Air Fryer Cauliflower Fritters/Gobi Pakora Air Fryer Zucchini Fritters Vegan Zucchini Corn Pancake
