Aug 29 2026
Restaurants›AANGARA INDIAN CUISINE 2›Hara Bara Kebab Recipe

Hara Bara Kebab Recipe

Inspired by AANGARA INDIAN CUISINE 2
Time1h
Serves4

Make Hara Bara Kebab Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kebab Mixture

Coating & Frying

Chutney & Garnish (optional)

Method

Kebab Mixture

  1. 1

    Prepare vegetables and herbs

    Wash cilantro and mint well to remove grit. Roughly chop cilantro stems and leaves and coarsely chop the mint. If using frozen peas, thaw and pat dry. Roughly chop green bell pepper and green chilies. Peel and roughly chop ginger and garlic.

  2. 2

    Blanch peas (if needed)

    If peas are fresh, blanch in boiling water for 1 minute, then drain and plunge into ice water to keep bright green. Drain thoroughly and pat dry.

  3. 3

    Pulse in food processor

    In a food processor, add cilantro, mint, blanched peas, green bell pepper, green chilies, ginger, and garlic. Pulse 6–10 times until finely chopped but not pureed — you want a coarse, moist green mixture.

  4. 4

    Combine with binding ingredients

    Transfer the green mixture to a bowl. Mash the boiled potatoes and add to the bowl along with crumbled paneer (or tofu), besan, cornstarch, roasted cumin powder, crushed ajwain, amchur (or lemon juice), garam masala, salt, and black pepper. Mix thoroughly. Adjust seasoning and texture: the mixture should hold together when pressed; add up to 1 more tablespoon besan if too wet, or a splash of water if too dry.

  5. 5

    Rest the mixture

    Cover and refrigerate for 15–20 minutes to firm up (helps easier shaping).

Shaping & Coating

  1. 6

    Portion and shape

    Divide the mixture into 8 equal portions for small patties (or 4 for larger kebabs). Lightly wet your hands and shape each portion into an oval or round patty about 2–3 cm thick. Press gently to compact but avoid overworking.

  2. 7

    Dust with flour and egg wash

    Place the all-purpose flour in a shallow dish. Beat the egg (or whisk aquafaba) in a second dish. Dust each patty lightly with flour, dip into the egg wash to coat evenly, then press into the breadcrumbs until well coated on both sides. Place on a tray and refrigerate for 10 minutes to help coating adhere.

Frying

  1. 8

    Heat oil

    Heat a heavy skillet over medium heat and add 3–4 tablespoons neutral oil. To test readiness, drop a few breadcrumb crumbs — they should sizzle immediately but not burn.

  2. 9

    Shallow fry kebabs

    Add kebabs in a single layer (do not overcrowd). Fry for 3–4 minutes per side, adjusting heat so they become golden brown and crisp without burning. Turn carefully with a spatula. Add a little more oil between batches if needed. Total frying time per batch ~8 minutes.

  3. 10

    Drain and keep warm

    Transfer cooked kebabs to a paper towel–lined plate to drain excess oil. Keep in a low oven (90–100°C / 200–210°F) while finishing remaining kebabs so they stay warm and crisp.

Chutney & Serving

  1. 11

    Quick green chutney (optional)

    Combine yogurt, mint, cilantro, green chili, lemon juice, salt, and chaat masala in a blender. Pulse until smooth. Taste and adjust seasoning. Chill until ready to serve.

  2. 12

    Serve

    Serve Hara Bara Kebabs hot with green chutney and lemon wedges. Garnish with a sprinkle of chaat masala or extra chopped cilantro if desired. These kebabs make a great starter or snack alongside naan or a salad.

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