Hara bhara kabab is a healthy and bright green coloured, beautiful medley of veggies like spinach & peas, paneer and aromatic spices bound together with bread crumb. Breadcrumbs give it an outer crisp structure with a soft interior.

Hara bhara kabab is a dish that has taste as well as goodness of veggies. It can be deep fried, shallow fried or even baked. With either of the three methods, there is a little difference in taste. We can have them as starters, in the breakfast or in a bun as a burger. These kabab are a good way to make fussy kids like mine, eat spinach. In burger, they don’t even realize that they are eating spinach 🙂

Whenever I make these kababs, I make extra and store them raw in freezer for later use. If some guest arrives suddenly, these take only few minutes to get ready. Since festivals are about to start, first one being ‘Rakhi’, these kababs will be the excellent starters to serve. So here is the recipe…make them and serve them to your guests.

hara bhara kabab 

You can also look for other kabab recipes

Corn kabab, Jack fruit kabab, Falafel, Kache kele ke kabab, Soya sheekh kabab

Print Recipe
Hara Bhara Kabab
hara bhara kabab
Prep Time 20 min
Cook Time 25-30 min
Passive Time 30 min
Servings
kabab
Ingredients
Prep Time 20 min
Cook Time 25-30 min
Passive Time 30 min
Servings
kabab
Ingredients
hara bhara kabab
Instructions
  1. Method: Wash and soak chana dal for 30 minutes.
  2. In a pressure cooker, as chana dal cloves, seeds of black cardamom, cinnamon and 1 cup of water.
  3. Let it cook on high heat. After 1 whistle lower the heat and let it cook for 7-8 min on low heat.
  4. Remove from fire and let the steam release on its own.
  5. Open the lid of pressure cooker and drain if any water is inside.
  6. In a pan, heat 1 tbsp of oil. Add cumin seeds and let them splutter.
  7. Add chopped spinach, green chillies and ginger. Saute for about 2 minutes.
  8. Take off the flame and let it cool a bit.
  9. Transfer spinach and chana dal to a grinder jar and grind to form a mixture.
  10. Add maize flour, bread crumb and all the spices. Mix them well and make small balls.
  11. Roll the balls in bread crumbs and flatten the balls to make small discs.
  12. Heat oil to medium hot and deep fry kababs till brown and crisp on both sides.
  13. Serve hot with green or tomato chutney.
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I am sending this recipe for Blogging Marathon #78 Week 4 day  2

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