Hara bhara kebab is a vegan Indian finger food served as an appetizer. The word hara bhara kebab means patties full of greens. And indeed they are loaded with nutritious green veggies from which it gets their green color.
They are easy to make for parties, potlucks or can be frozen ahead of time. You can use them as burger patties or make wraps. They make a perfect evening snack with a hot cup of masala chai, especially on cold or rainy days
What is hara bhara kebab made of?
Hara bhara kebab is made with potatoes, spinach, peas, and spices. The best part is you can adapt the ingredients to include the greens of your choice.
Any kind of leafy greens can be used instead of spinach. If you like beetroot and have leftover greens, you can use them. Sometimes I like to use broccoli as well.
Potatoes and bread crumbs help bind all the ingredients into a soft dough. Potatoes can be replaced by paneer or pressure-cooked chana dal. I like to make hara bhara kebab without onion and garlic, so I use only ginger, serrano pepper, and some spices and sprinkle some chaat masala while serving.
How to make hara bhara kabab at home?
It is really very easy to make hara bhara kabab at home from scratch. Although it looks tedious, once you follow these easy step-by-step instructions, it can be made in just about 30 minutes.
The first step is to make the mixture with boiled potatoes and steamed green vegetables. You can boil the potatoes in the microwave or steam them in the pressure cooker. I like to steam all the ingredients in the instant pot for 5 minutes. However, spinach and peas can be steamed on the stovetop too.
Mix the potatoes, blended greens, spices, salt, and some bread crumbs into a soft, non-sticky dough. Now divide into 15 equal parts and roll them in between your palms to make patties of about an inch and a half diameter.
At this point, you are done with the major task and the final step is to cook them. There are a lot of options like deep frying, baking in the oven, shallow frying in the skillet, or air frying. I like the healthy non-fried option of making hara bhara kebab in an air fryer as it uses very little oil.
How to make hara bhara kabab in air fryer?
Making hara bhara kebab in the air fryer is really very easy. Depending on the air fryer, preheat it to 390 °F. Place the kebab patties in the air fryer on parchment paper. Spray some oil using an oil sprayer or apply a coating of oil using a basting brush. This prevents hara bhara kebab from turning dry.
Air fry the kebabs for about 12 minutes. Flip them after about 6 minutes and apply oil on the other side as well. Continue cooking for the remaining time. Hara bhara kabab are ready when they are slightly crispy and golden brown in color.
What goes well with hara bhara kebab?
Just like most Indian appetizers, hara bhara kabab goes well will accompaniments like sweet tamarind chutney, cilantro chutney, or tomato ketchup. Cranberry chutney, tomato chutney, or mango chutney make flavorful dips for hara bhara kebab.
These kebabs are great to substitute other types of patties in burgers and that can be a quick meal. If you are a fan of pita bread then you can make delicious wraps with these hara bhara kebab patties by filling them in the pita pockets.
How to store leftover hara bhara kabab?
Air fried hara bhara kebab are best when they are fresh. However, if you have any leftovers, you can also store them in the fridge and reheat them in the microwave before serving.
You can also store uncooked patties in the fridge for 2-3 days and then air fry them when you want to eat.
Can we freeze hara bhara kabab?
Yes! Hara bhara kebab can be frozen and made ahead of time. It is best to freeze them without air frying or deep frying. To freeze them, make the patties and store them in a freezer-safe container by lining parchment paper between them.
When you want to use them, you can directly air fry, deep fry, shallow fry them on the skillet, or bake them in the oven. Frozen hara bhara kebab patties can also be grilled on the bbq.
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Hara Bhara Kabab - Air Fryer
- 1 tablespoon Oil
For topping while serving
- ½ teaspoon Chaat masala
Cook potatoes, spinach, and peas in the instant pot
- Place cubed potatoes, spinach, and peas in a steamer basket.
- Close and lock the lid with the pressure release knob in the sealing position.
- Pressure cook on high-pressure mode for 5 minutes followed by quick release.
Make the mixture
Air fry hara bhara kabab
- Divide the mixture into 15 equal pieces.
- Roll each piece into a smooth ball and then flatten it to make a patty of about 1.5 inches in diameter.
- Preheat the air fryer to 390 °F.
- Spray some oil and air fry for 12 minutes.
- Flip the kabab when the air fryer shows to turn the food or after 6-7 minutes.
- Apply some oil using a basting brush.
- Air fry for the remaining time.
- While serving sprinkle some chaat masala.
- Potatoes can be cooked in the microwave as well.
- Spinach and peas can also be steamed on the stove top.