Hara Bhara Kebab Recipe

Blanch and cool spinach

Bring a large pot of water to a boil. Add the fresh spinach and blanch for 1 minute until wilted. Immediately transfer spinach to a bowl of ice water to stop cooking. Drain well and squeeze out as much water as possible in handfuls. Chop finely or pulse briefly in a food processor (avoid pureeing).

Cook peas

If using frozen peas, blanch them in the same boiling water for 1 minute until bright green, then drain. Coarsely mash the peas with a fork or pulse once in the food processor so some texture remains.

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add grated ginger, minced garlic, and chopped green chilies; sauté 30–45 seconds until fragrant. Add chopped green bell pepper and cook another 2 minutes until slightly softened. Remove from heat and let cool slightly.

Combine and bind

In a large bowl combine the chopped spinach, mashed peas, mashed boiled potato, sautéed aromatics, chopped cilantro and mint. Add garam masala, ground cumin, amchur (or lemon juice), salt, and red chili powder if using. Mix thoroughly. Sprinkle 2 tablespoons cornstarch or besan and mix; if the mixture is too wet, add remaining tablespoon. The mixture should hold together when pressed—adjust with small additional amounts of flour if necessary.

Form patties

Divide the mixture into 10–12 equal portions (for starters). With lightly oiled hands, shape each portion into a round or oval patty about 2.5–3 inches in diameter and 1/2 inch thick. Place on a tray lined with parchment.

Make slurry

If you want a crisp exterior, mix the 1/2 cup flour with 3 tablespoons water to make a smooth batter/slurry that’s thick but runny enough to coat.

Coat kebabs

Dip each patty into the flour slurry, letting excess drip off, then press into breadcrumbs to coat evenly. Place on tray and let sit 5 minutes to set. If not coating, dust patties lightly with a tablespoon of extra cornstarch/ besan to help crisping.

Shallow fry until golden

Heat a nonstick or cast-iron skillet over medium heat and add oil (about 2–4 tablespoons). When oil is hot but not smoking, add kebabs in a single layer (do not overcrowd). Fry 3–4 minutes per side until golden brown and crisp, lowering heat slightly if they brown too fast. Turn carefully with a spatula and cook the other side. Total time 6–8 minutes per batch. Add more oil between batches as needed.

Bake or air-fry alternative

For a lighter version, preheat oven to 200°C (400°F). Place coated kebabs on a lightly oiled baking sheet and brush or spray lightly with oil. Bake 12–15 minutes, flipping once, until edges are crisp and browned. In an air fryer, cook at 200°C (400°F) for 10–12 minutes, turning halfway.

Serve

Transfer kebabs to a paper towel-lined plate to drain briefly. Garnish with fresh cilantro leaves and serve hot with lemon wedges and green chutney or raita.