Hara Bhara Kabab (vegan, healthyish)

Hara Bhara Kabab is a spinach peas potato patty that’s flavored with fresh cilantro and Indian spices, plus chickpeas for a healthier twist.

Unarguably, my favorite kind of kebab is chicken kebab which is full of intense flavors, what can I say, I love desi chicken. 

Here’s a vegetarian kebab that’s just as flavorful and healthy too. This is Hara Bhara Kebab (or Hara Bhara Kabab) loaded with chickpeas, spinach, and peas.

What is Hara Bhara Kabab?

Hara means ‘green’ and bhara means ‘full’, so these are kebabs that are full of greens. These delicious kebabs are made with spinach leaves, green peas, green chilies, ginger, cilantro, potatoes, spices, and chickpeas. Chickpeas? Yes!

What is Hara Bhara Chana Kabab?

Hara Bhara Chana Kebab is essentially spinach and peas kebabs with chana (chickpeas). My version of these chickpea kebabs adds a little protein and fiber to these kebabs.

The best part is, these veg kebabs are not deep-fried, but rather pan-fried. They’re simply sauteed with some oil on a greased cast iron skillet. They’re so delicious and satisfying.

Ingredients

Spinach: You’ll need fresh baby spinach leaves, no need to chop the spinach.

Peas: I used frozen green peas, just rinse and drain them.

Green Chillies: You can use as little or as much green chili as you’d like, just make sure to finely chop.

Ginger: Use finely chopped ginger to avoid big pieces of ginger.

Chickpeas: I used a cup of organic chickpeas from a can, make sure you rinse and drain them.

Fresh Cilantro: no chopping needed.

Potatoes: I used Gold Potatoes – you can use whatever you wish. Use boiled potatoes, then grate the potatoes to avoid big chunks. Do not use mashed potatoes.

Arrowroot Powder/Cornstarch: This prevents the patties from falling apart. Alternatively, you may use cornstarch. Alternatively, you may also use roasted besan or roasted gram flour.

Panko Crumbs: This adds a nice crunch to the patties. You may use breadcrumbs (or bread crumbs) instead.

Spices: Cumin Seeds, Cumin Powder, Chat Masala, Kashmiri Red Chili Powder, Garam Masala, Mango Powder (amchur), Arrowroot Powder, Salt.

Avocado Oil: Any high-heat oil works, I like avocado oil.

Hara Bhara Kebabs are:

Flavorful
Mouthwatering
Healthyish
Great Snack
Vegan
Gluten-free option (see notes)

How to make Hara Bhara Kabab recipe step by step?

Prep

1. Boil and peel potatoes.

2. Chop ginger, garlic, and green chilies. Set aside baby spinach and frozen peas – rinsed and drained.

Make Veggie Mixture

1. Heat up a castiron skillet on low-medium flame, once hot, add oil followed by cumin seeds. Cook for 30 seconds.

2. Add ginger, garlic, and green chillies. Saute for a minute.

3. Add spinach and season with salt. It’ll take a minute or two to wilt.

4. Now add the drained peas and cook for a minute.

5. This is what you should have.

Blend Veggies

1. Add chickpeas and cilantro to a blender. Also, add spinach-peas veggies that we sauteed above. Blend.

2. This is what you should have.

Make Hara Bhara Kebabs

1. In a bowl, add grated potatoes followed by all the dry spices.

2. Add the blended veggies (peas spinach mix) and mix well.

3. Add arrowroot powder – cornstarch works if you don’t have arrowroot. Mix well.

4. Now add panko crumbs and mix well. This will make your kebabs crispy and add texture. Mix well.

5. Using a 1/4 cup measuring cup, form your kebabs into small patties.

6. Heat up a castiron skillet on low-medium heat – I’m using a 12″ skillet. Once hot, add oil. Now place all 10 patties on the skillet. Cook on one side for 6-7 minutes until crispy. 

7. Flip and cook for another 6-7 minutes on one side on low-medium heat.

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Tips on making Hara Bhara Kebab:

• Saute the spinach and green peas with spices.
• Blend the sauteed mixture with cilantro and chickpeas.
• Make the hara bhara kebab patties.
• Saute the patties on a castiron skillet.

Serving Suggestions

Serve Hara Bhara Chana Kebabs with tomato ketchup or green chutney. When I saw green chutney, I mean you can use coriander chutney (aka cilantro chutney) or mint chutney. Serve hot!

Variations

• Coriander Leaves – you may choose to add coriander leaves for some additional flavor.
• Roasted Gram Flour – if using besan, make sure to dry roast it first. This can be used in place of arrowroot or cornstarch.

FAQ

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More Potato Recipes!

• Aloo Tikki Chaat
• Papdi Chaat
• Quinoa Bhel

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