Hara hara kabab are melt in mouth pan-fried patties which are spiced perfectly. An easy to make healthy veg kabab is made with either green chana or green peas, leafy greans and spices.
Hara bhara kabab is a popular starter in restaurants. Most of Indian wedding or party menu have this kabab in the listing as well. This vegetarian kabab gets it’s name from the colour green because of green chickpeas and green leaves this is green kabab. In Hindi colour green is known as hara so the kebab name has become hara bhara kabab.
This is a pan fried kabab or you can shallow fry this as well. You can make hara bhara in the air fryer kabab which is almost no-oil recipe if you use oil spray. You can even make Baked kabab that makes it a super healthy appetizer recipe. You can cook and serve it in less than 20 minutes!
This is my version of Hara Bhara Kabab. Tradionally spinach is also used in making this kabab but I skipped that. Paneer is not generally added but I added paneer because it gives the kebabs a rich and creamy texture. Unlike other kebabs, these are not only melt in the mouth but also crunchy, creamy and absolutely delicious.
Hara Bhara Kababs are:
- Vegetarian and can be made vegan
- Can be served as party appetiser or as a patty for veg burgers.
- Non-fried healthy snack.
Ingredients for Hara Bhara Kabab
Most of the ingredients for this Veg kabab recipe are easily available.
Green Chickpeas: Green chickpeas are popularly known as Choliya or hara chana in India and are very healthy. Full of fiber and vitamins, they help in maintaining cholesterol and weight loss as a part of healthy diet. You can substitute chickpeas with fresh green peas.
Potatoes- I make a lot of recipes using boiled and mashed potatoes. I stock that in my fridge most of the times. You can cook the potatoes and mash them with ricer or potato masher.
You can substitute boiled potatoes with dehydrated potato flakes. So you can reconstitute as per packet direction and use them also.
Paneer - Again Paneer or Indian cottage cheese is a very popular choice in Indian recipes. You can substitute paneer with Ricotta cheese if that's not available. But best is always fresh paneer, I have a fail-proof method of making paneer at home, so you can make soft and creamy paneer cheese easily at home.
Kabab Masala - Kabab masala is a key spicing ingredient here, but in case you are not able to find it, Kitchen king masala. If you can't find both of them use a teaspoon of a mix of coriander powder and cumin powder with a pinch of cinnamon to substitute Kabab masala. However, the taste of kebab will alter slightly.
Spices & Seasonings: Salt to taste, black pepper powder, green chillies, coriander leaves.
Oil: To brush the kebabs or pan-fry them.
Step by Step Method
To make hara bhara Kebab, start with blending Hara chana/green chickpeas in a blender jar or food processor. Crush the green chickpeas/Hara chana by pulsing them 2-3 times.
After, that take a mixing bowl and add ground chana or green peas along with breadcrumbs, mashed potatoes, and grated paneer/cottage cheese, black pepper.
Then add roasted gram flour, salt, green chili, kebab masala, and coriander leaves in the bowl. Mix them well.
Mix the ingredients to make a dough. When you have made the dough of the desired texture, keep it aside and grease your palm with little oil.
Take a small portion of the kebab mix and roll them in the shape of patties. (As shown in the picture below).
Shape all the kebab dough in the form of patties. When done, keep them aside and heat oil in a pan for shallow frying the Veg Shami Kebabs.
When the oil starts to smoke gently add the kebabs in the pan. Add 4-5 kebabs at a time.
Now, shallow fry the Kebabs until they are golden brownish in color. Flip and turn the kebabs and cook from all the sides.
When the kebabs are crispy from outside and have golden color to them, switch off the heat and serve them hot with mint chutney.
Stepwise Detailed Video
If you still have any doubt, I suggest watching this step by step video. This will help you in understand the various cooking stages and steps of cooking veg kebab. It is definitely going to make it easier to cook a veg Kebab even if you are a beginner.
Recipe Notes and Tips
- You can always make the chana kabab in bulk and freeze them in a ziplock bag. Since they stay good in the freezer for weeks, you can always prepare them ahead.
- I have shallow fried the kabab you can air fry or deep fry them as per your choice.
- To make Vegan Kebab substitute Paneer with Tofu.
- You can make these with green peas when green chickpeas are not in season.
How to Shape Kebabs
Hara bhara kababs have a signature round shape. But you can shape them in any way you want. You can make them in culind even skew them on a seekh/wooden skewer to make seekh kebab.
More Cooking Methods
Traditionally kebabs are cooked in tandoor on open fire. But in most of the urban homes, clay tandoor is not available. You can make them in electric tandoor.
Baked Hara Bhara Kabab
To Make Baked Hara bhara Kabab preheat the oven at 180C for 10 minutes.
Meanwhile brush the kabab with thin layer of oil.
Place kabab on a baking tray lined with parchment paper or aluminium foil.
Place the baking tray in the middle rack of the oven Flip the sides of kabab once after 10 minutes. Bake for total 20 minutes till both the sides are crispy and brown.
You can go a step extra and air-fry them and make them even more healthy. For that spray the kebabs with oil. Place the kabab on the wire basket of the air fryer. Air-fry them on 180C in pre-heated air fryer for 15 minutes till both sides are crispy and brown.
How To Serve
I know, to pop the kabab straight out of the pan sounds great, but you can serve it in other ways too.
- These kebabs are healthy and tasty party appetizers. And also a perfect tea-time snack to serve as a part of your high Tea menu.
- I usually make Hare Chane Ke Kebab and serve it with spicy green chutney as an evening snack.
- These are perfect to pack in the lunch box along with some bread and hummus. You can even make a Kebab roll or wrap with mayo or coleslaw with whole wheat tortilla or Paratha.
- For weekends parties serve it as a veg platter with some lettuce, tomatoes, and feta cheese, olives or maybe as a part of a mezze platter.
More Kabab Recipes
- Veg Dahi Paneer Seekh Kebab
- Dahi Kebab
- Chicken Kefta Kebab
- Rajma Galouti Kebab
- Veg Shish Kebab/ Veg Sheek Kebab recipe
- Falafel with Hummus
- Matar ki Tikki
Hare bhara kabab
- 300 grams Green Chana
- 75 grams Breadcrumbs
- 200 grams Boiled Mashed Potato
- 50 gms Paneer Grated
- 2 Green Chili Chopped
- 20 grams Gram Flour/Besan
- 1 teaspoon Garam Masala
- 1 teaspoon Black Pepper
- 1 teaspoon Shami Kabab Masala
- Green Coriander Leaves
- 2 tablespoon Oil
- Take 200 gms of Hara chana in a blender jar or food processor crush the green chickpeas/Hara chana by pulsing them 2-3 times. Take care not to over process them.
- After the chickpeas, clean the blender jar and add bread to make fresh breadcrumbs.
- Boil potatoes and mash them. Keep them aside.
- After that take 50 grams of cottage cheese and grate them.
- Now, take a mixing bowl and add green peas paste, breadcrumbs, mashed potatoes, grated paneer/cottage cheese, chopped green chilies and two teaspoons of besan in it.
- After the ingredients, it is time to add the spices to the mixing bowl. Add a teaspoon of garam masala, black pepper, Shami kabab masala simultaneously.
- Add some freshly chopped coriander leaves in the bowl and mix them to make a dough.
- Grease some oil in palm and take small amounts of green kabab, mix them and roll them in the shape of patties.
- When you have shaped the kabab in form of patties then proceed with shallow frying them until they are golden brownish in color.
- When you are done shallow frying or deep frying the kebabs, switch off the heat and serve hot with mint chutney.
- You can also make it a quick wrap for a go-to snack by wrapping the kebabs with feta cheese and some onions and tomatoes.
Hello, I just wanted to say I tried this recipe and wrapped them in parathas. It tasted so crunchy and yummy. Perfect!
I love the recipe, I am planning to cook it and add some cheese in it as well.
HoReCa Food Supplier
I put the Kababs between the bun, and it tasted so yummy. Kids will love it for sure as well. Thanks for sharing!
Can we use frozen green chana or peas? If yes, then how? I ask so because thawing frozen vegetables will have a watery texture. It will make the filling moist.
When you add frozen vegetables add a little bit extra of bread crumbs or flattened rice (poha) which will absorb extra moisture.