How to make Hara Bhara Kabab - A vegetarian kebab made with potatoes and green veggies like spinach and peas.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Spinach (पालक), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

This one is every vegetarians go to kabab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kabab is quick, simple and delicious. You can also feel free to add more veggies to it, but make sure you maintain the hara or green colour because of which this kebab gets its name. Serve them just like that with come mint and coriander chutney or ketchup or use them to prepare sandwiches, burgers, wraps and rolls!

For more recipes related to Hara Bhara Kabab checkout Crispy Spinach Parcels, Spinach Corn Cheese Sandwich Toast, Spinach Pie, Palak ki Shaami . You can also find more Snacks and Starters recipes like Suva Chicken Stir Fry, Bread Bonda, Cheesy Chicken Lollypop, Soya Turnovers.

Hara Bhara Kabab Recipe Card

Hara Bhara Kabab

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hara Bhara Kabab Recipe

  • Spinach 10 leaves

  • Green peas shelled and boiled and mashed 3/4 cup

  • Potatoes boiled, peeled and grated 3-4 medium

  • Green chillies chopped 3

  • Ginger chopped 2 inch pieces

  • Fresh coriander leaves chopped 2 tablespoons

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Cornflour/ corn starch 2 tablespoons

  • Oil for deep-frying


Step 1

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop.

Step 2

Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.

Step 3

Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.

Step 4

Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.

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