Hara Bara Kabab | Hara Bhara Kabab | Green Spinach Kabab | Vegetable Kabab

HaraBara Kabab is a classic Indian delicious appetizer which is very common all over India. This is very simple easy recipe that can be made at home and has all the goodness of green leafy vegetables. It is usually made using spinach, green peas, capsicum, some people add spring onion greens, and green gram as well. Basically it is a mixture of so many green vegetables and foods. Many varieties of harabara kabab that can be made by doing a mix and match with your green veggies. You can also add cabbage, paneer and other things as well. This is a simple basic version of harabara kabab.

Ingredients

1. Spinach leaves – 1/2 cup (blanched and finely chopped) 
2. Fenugreek leaves – 1/2 cup (blanched and finely chopped)
3. French Beans – ¼ cup (finely chopped)
4. Capsicum – ½ cup (finely chopped)
5. Fresh Green Peas – ½ cup
6. Ginger – 1 teaspoon (finely chopped)
7. Green Chilies – 2 (finely chopped)
8. Coriander leaves – 1 tablespoon (finely chopped)
9. Mint leaves – 8 to 10 (finely chopped)
10. Boiled Potato – 1 (peeled and mashed)
11. Bread crumbs – 1 tablespoon
12. Turmeric powder – ¼ teaspoon
13. Garam Masala Powder – ¼ teaspoon
14. Corn starch – 2 tablespoons
15. Cumin– ½ teaspoon
16. Chat Masala Powder – 1 teaspoon
17. Salt as per taste.
18. Cooking Oil
19. Few Cashewnuts (for kabab topping)

Note - It is important that you squeeze out all the water from your blanched spinach and fenugreek leaves.

Direction

1. In a wok, add 1 tablespoon of cooking oil.
2. When the oil is hot enough, add ½ teaspoon of cumin and add 1 tablespoon of finely chopped ginger.
3. Sauté them for few seconds
4. Add 2 green chilies finely chopped. If you want more spicy then you can add more.
5. Add my finely chopped capsicum and finely chopped French beans. Capsicum and French beans contains moisture so it is important that they are added first and sauté it for a minute.
6. Add my green peas, finely chopped blanched spinach leaves and fenugreek leaves.
7. Add some finely chopped mint leaves to give you a good flavour.
8. Add two tablespoons of fresh coriander leaves and add a little bit of salt to taste.
9. Add ¼ teaspoon of turmeric powder to enhance the colour of food and mix them well
10. The trick to make a perfect Hara Bara Kabab is to keep cooking and spreading the green vegetables all over the wok on the sides. This way it will remove the moisture from them. Not minimizing the moisture then it will become sticky when you add binding to this, such as corn starch or all-purpose flour. Keep spreading and cooking them for some time.
11. When they have less moisture and have become dry, take them out and put it in a blender. Don’t want to blend them right away when they are hot. You must allow them to cool and then you can blend them.
12. Grinded the mixture to a nice coarse paste and add it into a mixing bowl.
13. To this mixture, add the binding. Don’t add too much of binding agents. Otherwise, it will lose all its greenish look of harabara kabab.
14. Add the potato which has been boiled, one tablespoon of bread crumbs, two tablespoons of corn starch, one teaspoon of chat masala powder, add ¼ teaspoon of garam masala powder. Don’t add too much of garam masala powder otherwise it will not be good.
15. Mix them all well. 
16. Next step, make small flat patties from this mixture and coat them with bread crumbs for crispiness.
17. Take a small portion of the mixture and make a small ball.
18. Add a cashewnuts on the top of the ball and roll it in the bread crumbs. Ensure that it is nicely coated with bread crumbs.
19. Gently press the mixture ball and flatten it to ensure that it will not come out of the kabab while frying it.
20. When the harabara kababs are ready to be fried, add cooking oil in a pan for frying. Don’t add too much of oil because it is not required to be deep fried. Deep frying them can make them to break off or disintegrate when it is submerged completely in the oil. So just add enough oil so that the kababs will float and not completely submerge in the oil.
21. Let the oil heat for some time on a low flame. You can also shallow fry your harabara kabab.
22. Add the kababs and it doesn’t take a very long time to fry.
23. If you see light brown in colour then they are ready, flip them once and they will be done.
24. It will be crispy outside and soft inside. You can eat these kababs with either tomato or chili based chutney.

Youtube Videos

Subscribe to my YouTube channel for new recipes!

https://www.youtube.com/channel/UCs28FxRyBwsYgOo0VLJzugQ

---------------------------------------------------------------------------------------

Follow me on...

Facebook - https://facebook.com/myyummyrecipes1

Google Plus - https://plus.google.com/u/0/116660025106969274621/posts

Twitter - https://twitter.com/MyYummyRecipes

GMail - MyYummyRecipies@gmail.com

Website - www.MyYummyRecipes.in