Miss those OG restaurant-style kebabs from the 90s? These Hara Bhara Kebabs are healthier, easier, and just as delicious!
These Hara Bhara Kebabs are the ultimate crowd-pleaser—crispy on the outside, soft on the inside, and loaded with the goodness of greens. They’re the perfect combination of healthy and indulgent, making them an excellent choice for both appetizers and snacks.
What makes them truly special is their versatility. You can serve them with coriander chutney, pair with a hot cup of chai, or add them to a party platter – either way, these are sure to impress. Crispy, packed with greens, and bursting with flavor, they’re a snack you’ll want to make again and again.
jump to section: Hara Bhara kebabs
Why You’ll Like This Dish
- Nutritious: Packed with greens like spinach and peas, these kebabs are high on fiber and nutrients, apart from being delicious
- Quick & Easy: Whether you pan-fry or air fry, these kebabs come together effortlessly in no time.
- Perfect for Lunchboxes: These kebabs travel well, so they are a great addition to your kids’ lunchbox rotation.
- Versatile: Add these to wraps and sandwiches for a fun twist!
Hara Bhara Kebabs Ingredients
This recipe uses fresh, everyday ingredients to make flavorful kebabs. The vibrant green color comes from spinach, peas, mint, coriander, and capsicum, while potatoes act as the binder.
Spices like green chilli, ginger, garlic, and garam masala add warmth and depth of flavor, and gram flour delivers ties everything together. Finally you’ll need some oil to make beautiful golden, crispy kebabs.
Richa’s Top Tips
- Squeeze Out Extra Water: Ensure spinach and potatoes are well-drained to avoid a soggy mixture.
- Adjust Spice Levels: Add more green chilli for extra heat or reduce the spices for kids.
- Chill Before Cooking: Refrigerate the kebabs for 15-20 minutes before frying to help them hold their shape.
- Use an Air Fryer: For a lighter version, air fry the kebabs with a light brush of oil—they’ll still turn out crispy and delicious.
Frequently Asked Questions
Yes! Replace with boiled sweet potatoes or even grated paneer for a similar binding effect.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer for the best results.
Absolutely! Shape the kebabs and freeze them on a tray. Once frozen, transfer them to a freezer-safe bag or container. Cook straight from frozen by pan-frying or air frying.
Did You Know?
Did you know dishes like Hara Bhara Kebabs are part of a global tradition of sneaking veggies into meals? From falafel in the Middle East to spanakopita in Greece, cultures everywhere have found clever ways to make greens not just tolerable but downright irresistible. Hara Bhara Kebabs are India’s answer to this genius idea, transforming spinach, peas, and capsicum into crispy bites of pure deliciousness—one golden patty at a time.
Healthy food doesn’t have to be boring, and these hara bhara kebabs are the perfect example of that. They’re so flavorful and satisfying, that even the pickiest eaters won’t be able to resist coming back for seconds!.
Don’t forget to tag me on IG @my_foodstory when you try these out—I can’t wait to see what you cook up!
- 1 bunch palak / spinach, 180 gms, 35-40 leaves
- 2 tablespoons ghee or cooking oil
- 1 teaspoon jeera whole
- 1 inch ginger, finely chopped
- 2 green chillies, chopped
- 1 cup chopped capsicum, 150 gms
- ½ cup green peas, 80 gms, cooked or frozen
- 1 tablespoon mint leaves
- 2 tablespoons coriander leaves
- 2 medium potatoes, boiled, peeled & mashed 300 gms
- ¼ cup grated paneer
- 2 teaspoons chat masala
- ½ teaspoon amchur powder
- 1 teaspoon jeera powder
- ¾ teaspoon garam masala powder
- 1 teaspoon roasted kasuri methi
- ¾ teaspoon salt
- 4 tablespoons roasted besan, gram flour, see note 1
- 3 tablespoons bread crumbs
- 7-8 halved cashews
- 3-4 tablespoons cooking oil for frying kebabs
Prevent your screen from going dark
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Set boiling water in a pan, boil spinach leaves for 2 minutes and transfer it immediately to a bowl with ice-cold water. Drain and squeeze out all the water from spinach and finely chop them.
1 bunch palak / spinach
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Set a pan on medium heat, add ghee and jeera, sauté for a minute, add ginger and green chillies and sauté for another minute.
2 tablespoons ghee or cooking oil, 1 teaspoon jeera whole, 1 inch ginger, 2 green chillies
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Add capsicum, green peas, blanched spinach, salt & saute for 2-3 minutes till all the moisture evaporates. Set aside to cool down.
1 cup chopped capsicum, ½ cup green peas, ¾ teaspoon salt
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Transfer the sauteed mix to a grinding jar, add mint leaves and coriander leaves and grind to a fine paste. Do not add water while grinding.
1 tablespoon mint leaves, 2 tablespoons coriander leaves
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Transfer the paste to a mixing bowl, add potatoes, paneer, chat masala, amchur powder, jeera powder, garam masala powder, kasuri methi, salt, roasted besan, bread crumbs and combine them well.
2 medium potatoes, ¼ cup grated paneer, 2 teaspoons chat masala, ½ teaspoon amchur powder, 1 teaspoon jeera powder, ¾ teaspoon garam masala powder, 1 teaspoon roasted kasuri methi, 4 tablespoons roasted besan, 3 tablespoons bread crumbs
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Grease your palm with oil and take a spoonful of mixture and shape into round tikki, place halved cashew on top and press it gently. (This will make approx. 15-18 kebabs in total.)
7-8 halved cashews
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Refrigerate for 15-20 minutes.
For Pan Fried Kebabs
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Set a pan on medium heat, add oil and shallow fry the kebabs in batches on both the sides until crisp and golden brown for 5-6 minutes. Take care not to over crowd the pan while frying.
3-4 tablespoons cooking oil for frying kebabs
For Airfried kebabs
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Preheat the airfryer to 180C. brush the basket with oil and place the kebabs on the tray. Brush the kebabs with some oil and air fry the kebabs for 12 minutes at 180C flipping every 3 minutes. Airfry for one minute on either side of the kebab at 190C for the kebabs to get golden brown. Do not overcrowd the airfryer and air fry them in batches to ensure even cooking.
- To make roasted besan: add besan to a kadai or pan and dry roast on low for 3-4 minutes till it turns fragrant with a nutty aroma. But do not brown it as it will taste bitter.
- Ensure that the capsicum, peas & spinach mix evaporates all the moisture and is completely dry.
- Only when the kebab mixture is dry, it will hold the shape and crisp well while frying.
Calories: 88kcal, Carbohydrates: 8g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 130mg, Potassium: 153mg, Fiber: 1g, Sugar: 1g, Vitamin A: 86IU, Vitamin C: 14mg, Calcium: 27mg, Iron: 1mg
This article was researched and written by Harita Odedra.