Harabara kabab is a yummy vegetarian appetizer, full of aromatic spices, healthy ingredients and has an amazing taste. Hara Bara Kabab is a popular North Indian Starter which is packed with the goodness of Iron-rich Spinach and Peas. ‘Hara’ in Hindi means green.This Kebab gets attractive green colour from the Spinach, coriander, green chilies, capsicum and green peas. Do try and enjoy this nutritious veg appetizer.

Preparation time –  20 min

Cooking time – 20 min

Serves – 4 +

Ingredients –

Fresh spinach – 2 bunch

Coriander – 1 bunch

Mint – 1/2 bunch

Capsicum – 1 medium chopped

Green peas – 1 cup (frozen)

Green chilies – 3 no’s chopped (adjust to your taste)

Cumin – 1/2 tsp

Ginger garlic paste – 1 tsp

Garam masala powder – 1 tsp

Bread crumbs – 1/2 cup

Corn flour – 3 tbs

Chiroti rawa – 1/4 cup (optional)

Potato – 1 medium

Cashew nut for garnishing

Chaat masala powder

Salt to taste

Oil to fry

Method –

To make or to prepare Harabara kabab –

Pressure cook potato for 4 to 5 whistles , when it is done peel the skin of it and keep ready.

Separate the leaves from the bunch of spinach, rinse it for 2 times, blanch it and keep ready.

Heat a pan by adding little oil in it, when it is hot add cumin, allow it to splutter

Add ginger garlic paste, saute it until you get a fresh aroma in a low flame.

Add chopped green chilies and capsicum stir fry for while

Add green peas and saute

Add chopped coriander, mint and salt to taste, saute altogether. Switch off the flame, allow the mixture to cool, when it is cool transfer it to a mixer jar and grind it to a semi paste (coarsely) add blanched spinach into it and grind it together without adding water.

Keep all the ingredients ready as shown in the above image. Mash potato

Take a bowl add grounded paste, mashed potato, garam masala powder add 3 to 4 tbs of bread crumbs powder, 3 tbs of corn flour and little salt to taste. Combine altogether without adding water

Make equal shaped ball out of the prepared mixture and take remaining bread crumbs in a bowl and set aside for coating. Heat oil for deep frying in a kadai (or you can shallow fry as well)

Shape the mixture ball  into round patties and top with with cashew.

Deep fry it to light brown and crisp, for the both sides, remove it with a slotted spoon drain the excess oil in it,

Put it on a kitchen towel to absorb excess oil in it. Continue the same procedure for remaining mixture. You can also coat the patties with chiroti rawa (fine rawa)

Add fine rawa in a bowl dip or coat it with it properly and you can shallow fry it or deep fry as well.

which turns to be crispy and more delicious.

Enjoy Harabara kabab with tomato ketchup.

Serve hot and enjoy it with green chutney and tomato sauce.

Delicious Hara Bara Kabas are ready to be served with Mint curd dip or Sweet chutney or sauce of your choice. Sprinkle little chaat masala over it when you serve, which gives a special taste and flavor to the dish.

Notes –

For taste and flavor you can add amchur powder, chaat masala in the preparation of mixture itself to adjust to your taste and choice.

You can also grind half part of green peas and add 1/2 part for the mixture.