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Hara bhara kabab recipe | how to make hara bhara kabab | veg kabab recipe

Hara bhara kabab is one of the most popular veg kabab made with potatoes, green peas, spinach, and regular spices. It is prepared with green and leafy vegetables which gives a green color to this kebab recipe and also the name. They are crispy from the outside while melting in your mouth from the inside. It is a great snack for any party and goes well with chai.

I will share the perfect ingredient ratio and a few no-fail tips to help you to make the perfect restaurant-style hara bhara kabab on the first attempt.

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Recipe video

Hara bhara kabab recipe | how to make hara bhara kabab | veg kabab recipe

Author Nehas Cook Book
3 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack, Starter
Cuisine Indian
Servings 12 Kabab


For hara bhara kabab

  • 2 bunch or 120 grm spinach - palak leaves
  • 2 tbsp ghee
  • 1 tbsp jeera
  • 1 inch ginger
  • 1 tbsp green chilli
  • 2 medium size chopped capsicum
  • ½ cup green peas
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp mint leaves
  • 2 tbsp coriander leaves
  • 4-5 or 300 g boiled and mashed potatoes
  • 1 tsp black salt
  • 1 tsp jeera powder
  • 1 tsp garam masala
  • 1 tsp amchur powder
  • Salt to taste
  • 3 tbsp roasted besan
  • 1/4 + ¼ bread crumbs
  • 5-6 cashews
  • Chaat masala

For bread crumbs

  • 4-5 crushed white part of bread


  • In a pan, boil some water and add spinach leaves.  cook it for 2 minutes. After 2 minutes, the leaves will be all shriveled up. This is called blanching the spinach. Remove from pan and add into cold water. Set aside.
  • Now in a pan, add 2 tbsp ghee, cumin seeds, chopped ginger and green chili and saute for 30 seconds.
  • Now add green peas (I kept frozen peas in warm water for 2-3 minutes before adding them to the pan), chopped capsicum and blanched spinach leaves.
  • Cook the mixture till there's no or very little moisture left in it. This will take 2-3 minutes.
  • Let the mixture cool down a bit meanwhile in a pan, add the crushed white part of the bread and dry roast till it becomes crispy. Homemade bread crumbs are ready
  • Then transfer it to a blender. Add mint and coriander leaves to it and grind to a paste.
  • Transfer the mixture to a bowl and add boiled and mashed potatoes, black salt, cumin powder, garam masala, amchur powder and salt.
  • Now add roasted besan and bread crumbs to the mixture. Mix everything together till it forms a nice dough.
  • Take a little dough the size of a lemon in your hand and form a round pattie. Press half cashew on it.
  • Now coat all kabab with bread crumbs.
  • Heat oil in a pan on medium heat. Once hot, place the patties on the pan. fry till golden brown from both sides.
  • Serve hot with coriander chutney and salad.


  • ghee gives a nice flavor to kabab mixture.
  • sauté boiled palak with vegetable mixture, so its moisture will absorb.
  • dry roasted crushed bread on medium flame to make bread crumbs.
  • roasted gram flour (besan) and bread crumbs give perfect binding to kabab.
  • fry kabab on medium flame.
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