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  • Writer's pictureRashmi Gharat

Hara Bhara Kabab

Updated: Apr 16

This delicious, melt-in-the-mouth Hara Bhara Kebab recipe is so easy to make and is a perfect starter for any parties you may host. As these super soft Veg Kababs are shallow fried, they consume less oil making them healthier.

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Ideal as a snack during tea time, these Hariyali Kababs are stuffed with chopped nuts which add a bit of a crunch. Loads of Spinach makes these Kebabs very nutritious and full of vitamins, iron, calcium and fibre. Paneer makes them extremely soft while boiled potatoes, breadcrumbs and gram flour helps bind everything together.

Quick, easy to follow video with step-by-step instructions of How to make Hara Bhara Kabab:

Roasting Gram Flour

It’s important to roast gram flour till its golden and aromatic before mixing it with other ingredients or else it might add a raw and unpleasant flavour to your Kebabs.

Blanching for Colour and Flavour

It’s better to blanch Spinach instead of adding it to pan along with other vegetables. Blanching will help preserve the colour, flavour and nutrition in spinach.

If you skip this process and add spinach directly to the pan with other veggies, it might become dark and make your Kebabs blackish instead of green.

To blanch first boil the water, add spinach and just cook briefly till it becomes soft and then immediately add it to chilled water. This will halt spinach from cooking further and help maintain its colour.

So, if you want that vibrant green colour in your Kababs, do not skip this process.

Using as little moisture as possible

After spinach is blanched, squeeze out as much water as possible from spinach. Also, when you grind spinach with other veggies DO NOT use any water.

It’s important to use as little moisture as possible or else you will have a challenging time stuffing, shaping and frying the kebabs. So, it is crucial to keep this in mind while making Hara Bhara Kababs.

Whole host of spices

All the variety of spices that go in these Hara Bhara Kebab make it extremely flavourful.

Cumin and coriander powder, garam masala, black pepper powder and red chilli powder are basic species that most Indian recipes use.

Chat masala and dry mango powder add a tangy flavour and give a nice aroma.

Nutmeg imparts a unique flavour but it should only be used sparingly or it might spoil taste of Kebabs entirely.

Make it rich with nuts

Stuffing these Kababs with chopped nuts like Almonds, Pistachios and Cashew Nuts will make them rich, especially when serving to guests. They will add a nice crunch to the outer super-soft Kabab.

You can skip this step if you want, but stuffing with nuts will make them extra special 😊

Shallow Frying – Healthier and Safer Alternative

I like to shallow fry these Hara Bhara Kebabs instead of deep frying them. It achieves two purposes; shallow frying makes them healthier as Kababs consume less oil and secondly these Kebabs are extremely delicate and sometimes by deep frying, they might disintegrate and loose their shape. Shallow frying solves this problem. Plus, its quicker as you don’t really need to cook these Kebabs as all the ingredients are already cooked, you only need to fry them to just add a bit of colour and texture.

Try making these Hara Bhara Kabab at home for snacks or for your guests. I am sure it will be enjoyed by everyone.

Here are other OvalShelf’s Snacks and Veg recipes. Some that you will really enjoy are Chivda, Onion Pohe and Salted Roasted Cashew Nuts.

Check out OvalShelf’s collection of Beverages and Desserts / Sweets.

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Step-by-step instructions with photos:

Roast gram flour until golden and aromatic in a pan on low setting and keep aside.

Blanch spinach in hot water on medium heat.

Immediately transfer them to chilled water.

After it cools down, squeeze out all the excess water from spinach and add this to a blending jar.

Heat oil in a pan on medium setting and add cumin seeds, 5 cashew nuts, green chilli, ginger paste and green pepper (capsicum) and sauté till green pepper (capsicum) becomes slightly soft.

Now add boiled green peas, mix well and let this cool down.

Add this to the blender jar after it cools down along with cilantro and grind to form a paste.

In a bowl add ground spinach and veggies paste, boiled potatoes, paneer, breadcrumbs, cumin powder, coriander powder, garam masala, black pepper powder, chat masala, dry mango powder, turmeric powder, red chilli powder, salt, nutmeg, roasted gram flour and mix well.

Make 12 equal size balls and stuff them with chopped cashew nuts, pistachios and almonds.

Flatten slightly and coat them with breadcrumbs.

Garnish each kabab with vertically split cashew nut.

Now heat a non-stick pan on low setting and spread some oil.

Shallow fry Kababs on both sides until golden using oil as needed.

Delicious, melt-in-the-mouth Hara Bhara Kabab are ready! Serve hot.

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