Restaurant Style Hara Bhara Kabab – Go Green!

Our Fashion Blogger Mruga Gandhi is not only a great stylist but a good cook as well.

Read her recipe for nutritious and Eco-Friendly tempting snack

Hara Bhara Kabab – Restaurant Style!


(Makes 14 Kababs)

  • 3 medium size boiled potatoes
  • 2 tsp chopped ginger & garlic, each
  • 1 tbsp chopped green chillies
  • 1 cup blanched (dipped & immediately removed from boiling water) spinach
  • 2 cup boiled green peas
  • 1 cup chopped green bell pepper
  • 1/2 cup boiled broccoli
  • 1/2 cup chopped onion
  • 3/4 cup fresh coriander & mint leaves
  • 3/4 cup bread crumbs
  • 2tbsp corn flour
  • Oil for frying

For Dry Masala

  • 1tsp cumin seeds
  • 1/4 roasted chana Dal
  • 1 dry red chilli
  • 1tbs coriander seeds
  • 1tsp chat masala
  • 1tsp garam masala
  • 1tsp turmeric
  • Salt to taste


  • Boil the potatoes, allow them to cool and then peel and grate
  • Boil the green peas and roughly chopped broccoli.
  • Blanch spinach leaves in boiling water, then put immediately in cold water (to retain fresh green color) and squeeze out excess water. Finely chop.


  • In a pan add 2 tbs of oil and crackle cumin seeds
  • Add dry red chilli, coriander seeds and roasted chana dal. Cook it for 2-3 minutes
  • Add Chopped garlic, ginger and green chillies and cook for 3-4 minutes
  • Add chopped onion, sauté it for 4-5 minutes and then add green bell pepper and let it cook for 5 minutes
  • Now add green peas, mint, coriander, boiled spinach and boiled broccoli
  • Add turmeric, garam masala and salt (as per taste) and mix it well and let it cook until
  • In a mixing bowl, add the blended mixture, grated potatoes, bread crumbs, chat masala and corn flour
  • Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
  • Heat a tawa and drizzle some oil. Cook the kababs from both sides to golden and crisp outside on medium flame.
  • Repeat the same for the remaining mixture and drain the kababs on a tissue paper.
  • Serve hot with ketchup or any chat chutney or spiced yogurt dip.

Quick Tips

  • Don’t overcook potatoes/peas/spinach/broccoli as it will retain water and make the mixture gooey
  • Do not mash potatoes too much. Just crumble them roughly or grate it.
  • In case if it turned very sticky and gooey, add some bread crumbs
  • For crispy kababs, make sure no water is left in the boiled veggies before adding it to the mixture

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2 thoughts on “Restaurant Style Hara Bhara Kabab – Go Green!

  1. I want to utilize this apportunity by making your healthy plus delucious HARA BHARA KABAB..and you have given some Quick tips which are really very usefull ..thanks dear…

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