Hara Bhara Kabab (Air Fryer and Stove Top Method Included)

Hara Bhara Kabab is a popular Indian Snack, Starter, appetizer made with Spinach, Potatoes and Peas. Restaurant Style Hara Bhara Kabab made with no cornflour or bread crumbs. Step by Step Recipe with Air Fryer and Stove top or pan fried method included.

Hara Bhara Kabab (Air Fryer and Stove Top Method Included)

Winters and Snacks are synonymous. The weather calls for it! Endless cups of tea and piping hot snacks is just what the heart needs. With best produce available during winters, especially the leafy greens and fresh green peas, I knew I had to make Hara Bhara Kabab as our weekend lunch.

Hara Bhara Kabab is one of the most ordered Indian Vegetarian Appetizer, Starter or Snack Recipe in a restaurant. True to its name, “Hara Bhara” which means “loaded with greens” the Kabab is made with spinach puree, cooked and mashed green peas and potato among other things.

Hara Bhara Kabab, a vegetarian kebab, is delicately spiced. It is not over powering, very subtle in terms of masala or spices added, which makes it a hit with kids too. A perfect party starter or appetizer recipe which can be made ahead and stocked in the freezer as well.

My version of Hara Bhara Kabab does not use any bread crumbs, no cornflour either. It is a gluten free and vegan recipe. Also, this is not a deep fried version as they serve in restaurants. I will share my tips on how to achieve that, below.

Yes it is completely possible to make excellent tasting kababs without any processed ingredients or deep frying. It is simple, home made and can be served to the whole family.

Step by Step recipe to make Hara Bhara Kabab at home
Best Indian Snack, Appetizer and Ideal for Cocktail Parties at home.

Some of the best Indian Snack Recipes on the blog made in a lighter version

  • Air Fryer Onion Pakoda – You can eat this guilt free snack anytime with a cup of tea or coffee.
  • Air Fryer Vazhaipoo Paruppu Vadai – South Indian Masala Vadai with the goodness of banana flowers or banana blossom made in less oil in an Air Fryer.
  • Broccoli Corn Balls – One of my favourite recipes using the paniyaram pan or appe pan with steamed corn and broccoli. Great way to feed broccoli to kids.

Snacks require accompaniments or dips that enhance the taste and causes an explosion of flavors in your mouth. For most Indian Starters, a green chutney or hari chutney, coriander chutney never gets old. Don’t forget to pair it with a ketchup for that spicy, sweet and tangy combo.

Hara Bhara Kabab Recipe
Hara Bhara Kabab Served with Green Coriander Chutney. Perfect Bite Size Appetizer for Party

For the Hara Bhara Kabab Recipe, I have shared 2 versions. Stove Top and Air Fryer. I must say, both the results were equally amazing. But first, let us look at the ingredients used.

Ingredients for Hara Bhara Kabab

  • Boiled and Mashed Potatoes
  • Blanched and pureed Spinach or Palak Leaves – One of the most important points while making Hara Bhara Kabab is the “Hara” factor which comes with spinach leaves. You can get the same restaurant style signature green colour by blanching and not boiling spinach leaves and shocking them in cold water or popping them into the freezer to stop the cooking process.
  • Green Peas – Use fresh in season and/or frozen, as available.
  • Green Chillies and Ginger – To be minced with spinach leaves
  • Besan, Gram Flour or Chickpea Flour – The binding agent which is naturally ‘gluten free’. This needs to be roasted and added to the spinach and potato mixture.
  • Basic Spices like Aamchur Powder and Garam Masala Powder.
  • Cashews to jewel the kebabs. It can be skipped too like I have done for few. Restaurants usually serve it with a cashew in the centre.

Now that we have our ingredients ready, let us look at the step by step process of making these delicious Hara Bhara Kababs at home.

Step by Step Hara Bhara Kabab Recipe (Stove Top Method)

  • Pressure Cook 750 gms of Potatoes with the skin and green peas separately.
  • While the potatoes and peas cook, let us blanch the spinach.
  • Heat 4-5 cups of water in a thick bottom vessel and allow it to boil.
  • Once the water boils, add the spinach leaves (I have added stems too).
  • Cook them just for couple of minutes and with a pair of tongs, lift them and place them in a colander. Chuck the colander immediately into the freezer to stop the cooking process.
  • You can alternatively, add the spinach leaves to a bowl of water with ice but I avoid water wastage and opt for this process instead.
  • By now the cooker is cooling down and in the meanwhile let us roast the besan or gram flour which is the binding agent.
  • Heat a pan and add the gram flour, dry roast them on low heat until you get a lovely aroma. Be careful not to brown the besan. We just have to get rid of the raw taste and aroma. Allow it to cool.
  • Once the potatoes and peas have cooled, peel the skin of the potatoes and lightly mash them.
  • In a mixer grinder, add the spinach leaves, green chillies and chopped ginger pieces. Grind them to a smooth paste. Do Not Add Any Water.
  • Now in a big bowl, add the mashed potatoes and peas, spinach puree, salt to taste along with amchur powder and garam masala powder.
  • To this mixture, add the besan and mix everything together. Check for salt and add extra, if required.
  • Take equal portions, shape them into tikkis and place a cashew in the centre and press lightly. Refrigerate the Kebabs for atleast 10 minutes before air frying or pan frying on stove top.
  • For Pan Frying, heat a pan over low flame and add 2 -3 tbsp of oil. Once oil heats, place the kebabs carefully, first cashew side down.
  • Allow it to cook slowly before turning them and cooking over on the other side.
  • It should form a dark brownish crust on top and the cashews should appear fully roasted.
  • Serve them piping hot with accompaniments of your choice
Potatoes and Peas for Hara Bhara Kabab
Boiling water for blanching spinach
Washed and drained spinach leaves
Adding spinach to water
Cooked spinach
Blanched spinach ready
Spinach with green chillies and ginger
Puree is ready for hara bhara kabab
Boiled peas
Roasted Besan or Gram Flour
Mashing potato and peas with spinach
Adding gram flour to the potatoes
Shaping the kabab
Kababs ready to be refrigerated
Pan Frying Hara Bhara Kabab
Hara Bhara Kabab is ready
Hara Bhara Kabab

Now, let us check out how to make the Air Fryer method of making these Hara Bhara Kababs

Air Fryer Hara Bhara Kabab

We have to follow all the steps up to refrigerating the kebabs as above.

  • While the kebabs are under refrigeration, pre heat the Air Fryer at 180 degrees for 10 minutes.
  • Brush the mesh or tray with some oil and then place the kebabs.
  • Air Fry them for 10 minutes at 180 degrees. Flip them, brush some oil and then again pop it back into the Air Fryer for 8 minutes at 160 degrees.
  • Serve them immediately.
Air Fryer Hara Bhara Kabab Recipe
Easy to make Hara Bhara Kabab in an Air Fryer

As I always mention in most of the Air Fryer Recipes that I post, please ensure you serve this hot and not cold.

If it turns cold, brush the kebabs lightly with some oil and pop it back into the fryer basket and air fry at low temperature (around 150 degrees C) for 5 to 10 minutes, depending on quantity.

The recipe is Gluten Free and Vegan. For a Jain Version or No Potato Hara Bhara Kabab Recipe, you can opt for raw bananas (cooked and mashed) instead of boiled potatoes.

Hara Bhara Kabab served with chutney and ketchup
Hara Bhara Kabab Served Warm with Accompaniments

Hara Bhara Kabab Recipe

Hara Bhara Kabab

Vidya Narayan
Hara Bhara Kabab is a popular Indian Snack, Starter, appetizer made with Spinach, Potatoes and Peas. Restaurant Style Hara Bhara Kabab made with no cornflour or bread crumbs. Step by Step Recipe with Air Fryer and Stove top or pan fried method included.
0 from 0 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian, north indian
Servings 22 pieces

Equipment

  • Flat Pan for cooking Kebabs on Stove Top
  • Air Fryer
  • Pressure Cooker for cooking potato and peas
  • Bowl and Strainer for blanching Spinach
  • Mixer Grinder for pureeing spinach

Ingredients
  

  • 750 gms Potatoes
  • 1 1/4 cup Green Peas 1 cup is 250 ml measurement
  • 1 bunch Spinach (blanched and pureed) Approx 3/4 cup 1 cup is 250 ml measurement
  • 1 tbsp Ginger
  • 4 nos Green Chillies
  • 1 tbsp Garam Masala powder
  • 1 tsp Aamchur Powder
  • 22 nos. Cashews for garnish
  • 6 tbsp Oil for pan frying or as required See Notes below
  • 4-5 cups Water See Notes below
  • salt to taste

Instructions
 

  • Pressure Cook 750 gms of Potatoes with the skin and green peas separately
  • While the potatoes and peas cook, let us blanch the spinach.
  • Heat 4-5 cups of water in a thick bottom vessel and allow it to boil
  • Once the water boils, add the spinach leaves (I have added stems too).
  • Cook them just for couple of minutes and with a pair of tongs, lift them and place them in a colander. Chuck the colander immediately into the freezer to stop the cooking process. You can
    alternatively, add the spinach leaves to a bowl of water with ice but I avoid water wastage and opt for this process instead.
  • By now the cooker is cooling down and in the meanwhile let us roast the besan or gram flour which is the binding agent.
  • Heat a pan and add the gram flour, dry roast them on low heat until you get a lovely aroma. Be careful not to brown the besan. We just have to get rid of the raw taste and aroma. Allow it to cool.
  • Once the potatoes and peas have cooled, peel the skin of the potatoes and lightly mash them.
  • In a mixer grinder, add the spinach leaves, green chillies and chopped ginger pieces. Grind them to a smooth paste. Do Not Add Any Water.
  • Now in a big bowl, add the mashed potatoes and peas, spinach puree, salt to taste along with amchur powder and garam masala powder.
  • To this mixture, add the besan and mix everything together. Check for salt and add extra, if required.
  • Take equal portions, shape them into tikkis and place a cashew in the centre and press lightly. Refrigerate the Kebabs for atleast 10 minutes before air frying or pan frying on stove top.
  • For Pan Frying, heat a pan over low flame and add 2 -3 tbsp of oil. Once oil heats, place the kebabs carefully, first cashew side down. Allow it to cook slowly before turning them and cooking over on the other side.
  • It should form a dark brownish crust on top and the cashews should appear fully roasted
  •  Serve them piping hot with accompaniments of your choice
  • Air Fryer Hara Bhara Kabab
    We have to follow all the steps up to refrigerating the kebabs as above.

    While the kebabs are under refrigeration, pre heat the Air Fryer at 180 degrees for 10 minutes.
    Brush the mesh or tray with some oil and then place the kebabs.

    Air Fry them for 10 minutes at 180 degrees. Flip them, brush some oil and then again pop it back into the Air Fryer for 8 minutes at 160 degrees.

    Serve them immediately.

Notes

 
  • Potato Variety – Quality of potatoes vary so use accordingly. I have used Bombay Potatoes or Indian Potatoes for this recipe which is ideal for everyday sabzis, roasting and / or mashing too. Russet Potatoes or Idaho Potatoes, available in US are very close to what I have used and can be used for this recipe. 
  • Pressure cooking the potato and peas – I have used a 10 litre pressure cooker to cook both the potato and peas in separate containers, without any water. The cooker contains water below and the steam helps in cooking process. If you have a small cooker and/or pressure cook directly, then ensure you add enough quantity of water and add whole potatoes instead of pieces which will prevent the potatoes to become soggy and hold their shape. Especially crucial when we don’t add bread crumbs and/or cornflour to the recipe. If you accidentally add water and find the potatoes soggy, add some roasted gram flour or besan to the potatoes and then refrigerate it for sometime before adding the other ingredients. 
  • Don’t use any water to cook peas. You can alternatively, steam them for 10 minutes and it would be easily mashable. You can use fresh and / or frozen peas both. If you don’t have access to fresh peas, then you can soak the green peas legumes in water overnight and then pressure cook with salt, mash and use in the recipe. 
  • Quantity of oil depends on you. I could make the 22 nos. of Kababs with 6 tbsp of oil. It took me 3 tbsp in each batch. Tip is to cook it on low heat and not turn often and/or until one side is cooked well. I have used Vegetable Oil. 
  • For the Air Frying, it took me just a tsp of oil which was brushed in two intervals of cooking time. 
  • Air Frying tip – As I always mention in most of the Air Fryer Recipes that I post, please ensure you serve this hot and not cold. If it gets cold, brush the kebabs lightly with some oil and pop it back into the fryer basket and air fry at low temperature (around 150 degrees C) for 5 to 10 minutes, depending on quantity.
  • Water – 4-5 cups of water is used for blanching the spinach. You can use the leftover water (post cooling) to cook other ingredients and/or use as vegetable stock. 
  • Freezing and Storage – These Kababs can be shaped and stored in the refrigerator or freezer for a day until guests arrive. If you plan to Air Fry or pan fry, just thaw and then pop it in the basket/pan. You can also freeze / reheat the cooked ones for a couple of days, if you plan to make a big batch.
  • Deep Frying – Yes you can, but why do it? If you are still planning to deep fry – Increase the amount of roasted besan or chickpea flour and add breadcrumbs to hold the mixture. 
  • Vegetable Options – Grated Carrots, Sweet Potatoes, Paneer (crumbled or cubed), Corn (steamed and roughly chopped), Capsicum, broccoli (steamed and chopped) are some of the vegetables that you can sneak for kids. You can add boiled or steamed beetroots too but that would change the colour of the kababs.
  • How to use Leftover Hara Bhara Kabab? – Turn them into delicious Whole Wheat Wraps – Smear a layer of chutney on whole wheat aata rotis, add some lettuce, place couple of warm kebabs, sprinkle some Chaat Masala powder and roasted jeera powder. Add some onion rings and roll them Serve them with some more chutney and/or ketchup.
Keyword Air Fryer Indian Snacks Recipes, Best Indian Starters, Hara Bhara Kabab in Air Fryer, Hara Bhara Kabab Recipe, indian snack recipe, Restaurant Style Hara Bhara Kabab, step by step hara bhara kabab recipe without cornflour and breadcrumbs
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Now that you know how easy it is to make these Kababs in the Air Fryer, let us look at some of the additional points.

Freezing and Storage – These can be shaped and stored in the refrigerator or freezer for a day until guests arrive. If you plan to Air Fry or pan fry, just thaw and then pop it in the basket/pan. You can also freeze / reheat the cooked ones for a couple of days, if you plan to make a big batch.

Deep Frying – Yes you can, but why do it? If you are still planning to deep fry – Increase the amount of roasted besan or chickpea flour and add breadcrumbs to hold the mixture.

Vegetable Options – Grated Carrots, Sweet Potatoes, Paneer (crumbled or cubed), Corn (steamed and roughly chopped), Capsicum, broccoli (steamed and chopped) are some of the vegetables that you can sneak for kids. You can add boiled or steamed beetroots too but that would change the colour of the kababs.

How to use Leftover Hara Bhara Kabab? – Turn them into delicious Whole Wheat Wraps – Smear a layer of chutney on whole wheat aata rotis, add some lettuce, place couple of warm kebabs, sprinkle some Chaat Masala powder and roasted jeera powder. Add some onion rings and roll them Serve them with some more chutney and/or ketchup.

Loving the Recipes shared by us? Planning to try this at home?

Do give us a shout out or tag us when you post a recipe on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

You can also subscribe to our website to receive all the delicious recipes in your mail box.

Would be really happy to receive your feedback.

Thank you for visiting

Vidya Narayan

Views: 5623

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Swati

    Delicious kebabs and love that these are made with nutritious ingredients without any bread/crumbs or cornstarch.. so perfect for everyone and for the season!!

    1. Vidya Narayan

      thank you Swaty, glad you liked these.

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.