Hara bhara kabab is a popular tasty treat in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious and looks like cutlets.
Preparation time 20 minute
Cooking time 30 minutes
Recipe will 20 kababs and will serve 4.
- 6 cup spinach finely chopped, (do remove all the stems)
- 1-1/2 cup potatoes boiled, peeled and shredded
- 2 teaspoons oil
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon ginger finely chopped
- 3/4 teaspoon salt
- 3 tablespoons corn starch
- ¼ cup finely chopped cilantro (hara dhania)
- 2 tablespoons green chili finely chopped
- Also need oil to fry
- Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
- Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
- After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
- Divided the mix to 20 equal parts and roll them into oval shapes.
- Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
- Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
- Serve them hot with sweet and sour tamarind chutney.
23 thoughts on “Hara Bhara Kabab – Vegetable Cutlet”
Wonderful outcome. Thank you so much for sharing your knowledge on cooking. I am a permanent visitor of your blog as we eat food without onion and garlic. Did want to share the picture of kababs I made but it wouldn’t let me! Thanks again.
Can you please tell me the quantity I should use of peas and spinach for making hara bhara kabab?
Could I refrigerate / freeze the kababs and deep fry them after a day?
I have made these three times – first time perfect, second time they disintegrated, third time I added a little besan flour and used grated raw potato instead of cooked mashed potato and they came out really nice.
Can I bake them instead of frying?
Hem I have never tried, I am sure process will be little different, but you can. I will suggest try, and let me know about your experience, other viewers will also like to know.
Can we fry these in Philips airfrier?
Mahalakshmi, I have never used airfrier, you should experiment that’s all I can say
I used airfry it turned out well
Thank you for letting us know.
What will be ingredient for 40 kebabs?
Wil the same ingidients work?
Hello Manjula Ji.
Your recipes are really easy to make n mouthwatering.. I Jst want to knw if it is necessary to add corn starch in d mix? Plzz reply..
Anjali Garg, corn starch helps holding together
Thnx a lot Manjula ji.. Is corn starch n corn flour the same??
corn starch and corn flour is the same
can I keep it in freeze for few days ?
Joya, before serving do reheat
My Kabas fell apart.
The oil was hot, they sizzled, and mostly broke up.
I made only six out of the mixture, and left them resting on a plate for a few hours before putting them into the hot oil.
What remained, tasted good.
I wonder if the spinach was too wet?
But what do you think my big mistake was?
Taz, may be the batter was too soft.
is there anyway I can bake these instead of frying?
Manjula aunty could you please tell me the wok brand you used for frying. Thanks!!
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