READY IN
40 mins
Harabhara Kabab Recipe

Harabhara Kabab

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

Harabhara Kabab (sometimes written Hara Bara) is an improvisation of the better known minced lamb Kebaba, suitable for Vegetarians and Vegans. The word Harabara in Hindi means greenery which is fitting since this dish has lots of green vegetables. Harabhara Kabab makes for a great starter or an evening snack.

In the Middle East 'kabab' (kebab) includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat. And while, in the West, we tend to think of kebabs as being food on skewers, in the East they can be served on plates or in bowls, or even in sandwiches. Though, traditionally, kebabs comprised of lamb, you will now often come across beef, pork, goat or poultry. Like many other ethnic foods, the kebab has become part of everyday cuisine in many parts of the world.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Harabhara Kabab

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 medium-sized
potatoes
4 oz
spinach
3 oz
frozen peas
1 tablespoon
chopped green chilies
2 tablespoons
chopped coriander leaves
1 inch
fresh ginger
1 teaspoon
chaat masala
½ teaspoon
salt
2 tablespoons
cornflour (cornstarch)
 
vegetable oil (for deep frying)

 

How to Cook Harabhara Kabab

  1. Wash the potatoes and boil them in salted water for 20 minutes. Allow them to cool a little then peel and grate them. Make sure the peas are defrosted, then mash them. Meanwhile, blanch the spinach leaves in plenty of salted boiling water for about 4-5 minutes, refresh in cold water and squeeze out excess water. Finely chop the spinach.
  2. Mix the grated potatoes, peas and spinach together in a large bowl. Add the chopped green chilies and chopped green coriander leaves. Peel and finely chop the ginger and add it, along with the chaat masala and salt, to the bowl. Stir well and mix in the cornflour to bind it all together.
  3. Divide the mixture into twenty four equal portions and shape each portion into a ball, then press it flat in the palms of your hands. Heat the oil over a medium-high heat in a deep pan and deep-fry the kebabs for 4-5 minutes until they become finely bronzed on the outside. Drain on kitchen paper and serve Harabhara Kabab hot either as part of a main meal, as a starter or as a snack.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
You can also shallow fry Harabhara Kabab but you'll need to turn them frequently to make sure they are evenly cooked and hot right through.
 
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Reviews of Harabhara Kabab

Rating 4 out of 5 - Many cooks will make this recipe again November 20 2014
I prefer shallow fried hara bhara kabab to the deep fried one. Can eat without guilt of eating gorging on deep fried stuff. This is an awesome vegetarian item. Next time I'm going to add grated paneer inplace of green peas. I'll let you know how it goes.
(8 reviews)
 

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