Step-By-Step Guide To Making Restaurant-Style Har Bhara Kebabs

Har Bhara Kebab is a nutritious, crispy snack made with spinach, peas, and potatoes. The mixture is spiced, shaped, coated in breadcrumbs, and shallow-fried. Serve with chutney for a delicious appetizer.

Har Bhara Kebab is a crispy and flavorful vegetarian snack made with spinach, green peas, and potatoes. The mixture is blended with spices, shaped into patties, coated with breadcrumbs, and shallow-fried until golden brown. Blanching the spinach ensures vibrant color, while gram flour helps in binding. A cornflour slurry adds crispiness to the outer layer. These kebabs are best served with mint chutney and a squeeze of lemon. Enjoy them as a tea-time snack or a party appetizer.

Ingredients

For the Kebab Mixture:

2 cups spinach (palak), washed and blanched
1 cup green peas, boiled and mashed
2 medium potatoes, boiled and mashed
2 tablespoons gram flour (besan)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 green chili, finely chopped
1 teaspoon garam masala
teaspoon chaat masala
teaspoon cumin powder
teaspoon coriander powder
teaspoon black salt
teaspoon regular salt (adjust to taste)
2 tablespoons finely chopped coriander leaves
1 tablespoon lemon juice

For Coating & Frying:

cup bread crumbs (for binding, if needed)
2 tablespoons cornflour (for crispiness)
2 tablespoons water (for slurry)
cup bread crumbs (for outer coating)
Oil for shallow frying

Step-by-Step Instructions

Step 1: Blanch the Spinach

Wash spinach thoroughly and boil water in a deep pan.
Add spinach leaves to the hot water and blanch for 30 seconds.
Immediately transfer the spinach to ice-cold water to retain its green color.
Squeeze out excess water and finely chop the spinach or blend it into a paste.

Step 2: Prepare the Kebab Mixture

In a large mixing bowl, combine mashed boiled potatoes and green peas.
Add the blanched and chopped spinach to the mixture.
Mix in ginger paste, garlic paste, green chili, and all dry spices (garam masala, chaat masala, cumin powder, coriander powder, black salt, and regular salt).
Add finely chopped coriander leaves and lemon juice.
Dry roast gram flour (besan) in a pan for 2 minutes and mix it into the kebab mixture. This helps in binding the ingredients together.
If the mixture feels too soft, add some bread crumbs to adjust the consistency. The dough should be firm enough to shape into kebabs.

Step 3: Shape the Kebabs

Grease your hands with a little oil and take a small portion of the mixture.
Roll it into a ball and flatten it slightly into a round disc.
Repeat the process for the remaining mixture.

Step 4: Coat the Kebabs

In a small bowl, mix cornflour with a little water to make a smooth slurry.
Dip each kebab into the slurry and then coat it with bread crumbs for extra crunch.
Place all the coated kebabs on a plate and let them rest for 5-10 minutes.

Step 5: Fry the Kebabs

Heat oil in a pan over medium heat for shallow frying.
Place the kebabs in the pan and cook them for 3-4 minutes on each side until golden brown and crispy.
Remove from the pan and drain excess oil on a paper towel.