Hara Bhara Kabab I Vegetarian Kabab I Hariyali Kabab I हरा भरा कबाब I Pankaj Bhadouria

Looking for the perfect starter recipe? Try out my Hara Bhara Kabab, a pure Vegetarian Kabab! These Hara Bhara Kabab, can be the perfect Vegetarian Kabab these winters for you. Fresh green veggies are abundant in the winter seasons, so let's make the most of them with these in these Vegetarian Kababs! Bringing to you the perfect recipe which is both flavourful and healthy - my delicious Hara Bhara Kababs!
This is a restaurant style Vegetarian Kabab recipe of Hara Kababs which are also known as Hariyali Kabab.
Hara Bhara Kababs are not only easy to make but are also healthy and super tasty. These Vegetarian Kababs are a go-to snack for families, friends and parties, especially during the winter.
Watch this video and learn how to make these amazing kababs easily at home with step-by-step instructions.
To prepare this recipe, I used the Splendora mixer grinder by #IndiasNo1 #BajajMixerGrinders
The Splendora Mixer grinder comes with an Anti-stain coating that helps you clean even the toughest of stains like turmeric with ease. It also has an Anti-viral and Anti-bacterial coating that helps to keep the hygiene quotient high in your kitchen.
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Recipe :
Hara Bhara Kabab / Hariyali Kabab
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
250g Spinach
1 Cup Green Peas
2-3 Green Chillies
100g Coriander Leaves
2 Large Boiled Potatoes
2 Tbsp Breadcrumbs
2 Tbsp Corn Flour
4-5 Garlic
1” Ginger
Cashew Nuts to garnish
Oil as required
1 tbsp Ginger Garlic Paste
Garam Masala
Salt to taste
Black Pepper Powder
1 Tsp Chat Masala Powder
For Chutney:
100g Coriander Leaves
2-3 Green Chillies
1” Ginger
1 Tbsp Lemon Juice
Salt to Taste
2 Tbsp Yoghurt
5-6 Cloves Garlic
Method:
Wash the Spinach leaves well and remove from stems.
Blanch the spinach leaves and shelled peas in boiling water for 3-4 minutes. Remove and drain. Wash with cold water to retain the colour. Squeeze and make a paste of the spinach, peas, ginger, garlic, coriander leaves and green chillies.
Finely grate 2 large boiled potatoes and add to the green paste. Add salt, Chat Masala, Garam masala, dry mango powder, coriander powder. Break into egg sized balls and shape into patties. Place a cashew nut to garnish.
Heat a pan and pour 2 tbsp oil. Cook the patties on moderate heat till evenly browned on one side, flip and cook on the other side.
Remove and serve with chutney.
To make the Chutney, blend together all the ingredients mentioned for Chutney and season to taste.



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