How to make Hara Bhara Kabab - A mix of green veggies and potatoes make this popular kabab.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

For more recipes related to Hara Bhara Kabab checkout Capsicum Dolma, Chilli Vegetable Skewers, Grilled Vegetable and Mayo Wrap. You can also find more Snacks and Starters recipes like Peanut Egg Masala, Chatpati Tikki, Banana Ada , Laksa Chicken Tikka.

Hara Bhara Kabab Recipe Card

Hara Bhara Kabab
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Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hara Bhara Kabab Recipe

  • Green capsicum 1 medium

  • Green peas frozen 1 1/4 cups

  • Spinach leaves (palak) boiled and chopped 500 grams

  • Mint leaves chopped 8-10

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil 1 tablespo

  • Cumin seeds 1/2 teaspoon

  • Ginger chopped 1 tablespoon

  • Green chilli finely chopped 3

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Potato boiled, peeled and grated 1 large

  • Bread crumbs 2 tablespo

  • Cornstarch 1 tablespoon

  • Chaat masala to sprinkle

Method

Step 1

Heat 1 tablespoon oil in a non-stick wok. Add cumin seeds and sauté for a while.

Step 2

Deseed capsicum and roughly chop.

Step 3

Add ginger and green chillies in the pan and sauté for a minute. Add capsicum and sauté for 2 minutes.

Step 4

Add green peas, spinach, chopped mint, chopped coriander, salt and turmeric powder. Mix well and cook till the mixture is dry.

Step 5

Transfer cooked mixture in a grinder jar and grind into a smooth paste. Transfer into a bowl.

Step 6

Heat sufficient oil in a kadai.

Step 7

Add potato, 2 tablespoons breadcrumbs and cornstarch to the ground paste. Mix well.

Step 8

Spread ¼ cup breadcrumbs on a plate.

Step 9

9.Divide the cooked mixture into equal portions and shape them into kababs. Roll the kababs in the breadcrumbs and coat well.

Step 10

Deep-fry kababs till golden and crisp. Drain on absorbent paper.

Step 11

Transfer kababs on a serving dish, sprinkle chaat masala on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.