Hey guys – remember Aruna? She was good enough to have me over at her blog Aharam and has now been kind enough to share a recipe from her impressive repertoire with you guys.
If you haven’t been over to her blog yet then be sure to check it out – it literally blows my mind that she knows how to make the number of things she does. And by blows my mind I mean inspires me to push myself a little harder 🙂
Thanks Aruna for sharing a yummy nutritious recipe with my readers and now with further ado here she goes…
Hara Bhara Kabab is one of those omnipresent items on Mumbai restaurant menus. It is a simple
pan-fried patty of mashed potato mixed with spinach-coriander puree and boiled peas spiced up
with some green chilli and ginger paste.
I love Hara Bhara Kabab because it is rather versatile. You can munch on it by itself, spice it up some
mint or coriander chutney, or then have as a side with dal tadka and rice. A perfect Hara Bhara
Kabab is golden brown and crisp on the outside and melt-in-the mouth soft on the inside.
I chose it as the guest post recipe for Sarah because she has children and Hara Bhara Kabab is quite a
nutritious and delicious snack for children. It is also perfect as a starter for dinner parties in the
holiday season as it suits most palates.
Makes: 16-20 Servings
Preparation Time: 60 Minutes
Cooking Time: 30 Minutes
1. Potatoes – 6 Large
2. Spinach Leaves – 2 Packed Cups (1 Large Bunch)
3. Coriander Leaves – 1 Packed Cup
4. Peas – 1/2 Cup
5. Cashews – 8 to 10 (Split in halves vertically)
6. Green Chillies – 6 to 8
7. Ginger – 1.5” Piece
8. Black Salt – 1 tsp
9. Besan or Gram Flour – 1 tbsp (optional)
10. Salt to Taste
11. Oil for Shallow Frying
The Prep Work
1. Boil the potatoes till they just start to soften and are mashable.
2. Wash with cold water and drain all water from the potatoes.
3. Set the potatoes aside to dry and cool to room temperature.
4. Blanch the spinach leaves in boiling water.
5. Drain all the water from the spinach leaves and set aside to cool.
6. Boil the peas and drain all water.
7. Set the peas aside to cool.
8. Grind the blanched spinach, coriander leaves, ginger and green chillies to a smooth paste. Avoid using any water; if you do need to add any water just add a teaspoon at a time.
9. Peel and mash the boiled potatoes.
10. Add the spinach puree and black salt to the mashed potato.
11. Mix well.
12. Add the boiled peas and mix with a gentle hand.
13. Taste and add regular salt as required. The salt should be a tad lesser than required. Remember all fried items taste saltier after frying.
14. Take a small portion and for a ball.
15. Pat down to form a patty.
16. If it does not hold the shape, add 1 tbsp besan/gram flour to the mashed potato and mix
17. Set aside for 15 minutes.
Making the Hara Bhara Kabab
1. Divide the potato mix into 16 to 20 equal portions.
2. Roll each portion into a ball and then pat down to form a patty.
3. Heat a tava or a griddle.
4. Spread about 1 tbsp of oil on the surface of the pan.
5. Plan a few Hara Bhara Kababs on the pan.
6. Over medium heat, let the kababs cook.
7. Lift each kabab to see if the side touching the pan is golden brown.
8. Flip the kababs over and cook the other side. If required, drizzle a few drops of oil around the
edges of the kababs.
9. While the second side is cooking, press half a cashew into the side that has been cooked.
10. Flip over and cook for a few seconds.
11. Repeat the process till all kababs are cooked.
12. Serve warm with Pudina/Mint Chutney or Coriander Chutney.
Be careful not to overcook the potatoes. If you do, then the potato mash will become soggy.
Drain the potatoes, spinach and peas completely. I usually leave them in separate colanders
for about 20 minutes. This ensures that there is no excess water.
If your potato mix is soggy, add more besan. The raw mix does taste of besan but as you
cook the kababs, this taste will disappear.
Do not make the potato mix very hard either. I find that the kababs harden a bit after they
You can make these kababs well in advance and heat them up just before serving.