The Hara Bhara Kabab are a very popular snack from northern India, vegetarian patties made with spinach (palak), peas, chana dal (split chickpeas) and spices.
True to its name, which means “kebab filled (hara) with green (bhara)”, the Hara Bhara Kabab have the green of spinach and peas.
Potatoes and paneer, the Indian cheese, are also often added.
These are the ones tasted at the restaurant “Green Spoon” in Kochi, during our trip in Kerala.
There’s also another Indian kebab recipe on the blog, but it’s not vegetarian:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 4 oz spinach
- 1.75 oz peas
- 2 green chilies
- 2 tbsp chickpea flour
- 2 tbsp split chickpeas
- as needed ghee
- as needed salt
- as needed vegetable oil
- 2/3 lb potatoes (optional)
- 5 oz paneer (optional)
- as needed fresh cilantro
- 10 cashews
- as needed breadcrumbs
Steps
Blanch the spinach.
In a large kadai, or wok, heat the ghee and add the green chili.
Add the split chickpeas and peas.
Transfer the mixture to a blender and let it cool completely.
Blend until you get a coarse paste then add the blanched spinach.
Transfer to a large bowl, add the cilantro, chickpea flour, some breadcrumbs, spices, and salt.
Optional: add boiled potatoes and paneer.
Mix.
With oiled hands, shape into flattened patties.
Coat the patties with breadcrumbs and garnish with cashews.
Fry the patties in a pan with a little oil.
*Difference between Garam and Chaat Masala
Garam Masala and Chaat Masala are certainly the most used spices in India
Masala is the word for spice mix in Hindi.
Both chaat masala and garam masala are spice blends.
Chaat masala is formulated for use on “chaat”, which are salty fried snacks served by street vendors in India. It can be consumed cooked or raw.
Its taste is tangy and comes from the mango powder it contains.
Garam masala translates to hot spices and its traditional use in India is in cooked dishes, especially in curries, in lentil dishes like dal, and in soups.
Unlike chaat masala, the spices typically used in garam masala blends are all familiar to Westerners.
