Harra Bhara Kabab/ Healthy Spinach and Peas Patties

Harra Bhara Kabab/ Healthy Spinach and Peas Patties

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 15 Minute
  • Cooking: 10 Minute
  • Calories:

One of our blog fans requested this recipe on twitter. And how could we say a no! Whereas I ‘m personally not a very big fan of vegeterian kababs,especially when it comes to ordering one in the restaurant. Besides,most restaurant made are too doughy,artificially coloured and greasy. But the traditional recipe calls for some healthy ingredients like spinach and peas, so when made correctly, this will serve as a healthy snack for all, especially children. There are a few tips I wish to share:1)Use plenty of spinach, but remember to press and drain excess water after blanching it.Else it’ll make the mixture sticky. Ditto goes for boiled peas too. 2)Potatoes differ in variety. So boil them,cool them and grate them for best results.Mashing too much hot potato might get it too sticky when mixed with spinach and other wet ingredients. 3) Cornflour is only used for binding,too much will make the tasty very doughy. You can replace cornflour with roasted besan, but my personal experience goes well with cornflour, since its neutral and dosent alter the flavour. 4) Lastly,keep the flavour simple, use only the simple seasonings mentioned.Much as you might be tempted as I was to add a dash of red chilly or garam masala, kindly control. The base taste of veggies and the chilly ginger mix up for a wonderful subtle flavour you might not want to disturb. Despite all the precautions,if your dough still gets sticky , you can add untoasted plain bread,pulsed through a mixer to make the dough workable. Use greased finger tips and palms for ease. You can tweak the recipe a bit by adding boiled ground corn in place of green peas. Stuffing grated paneer and nuts makes for a yummy surprise for kids. And a grated cheese stuffing, preferrably pizza cheese, will give a hot stringy lawa kababs too!  



  1. Add the washed spinach leaves in boiling water. Once they get soft, drain and put them in cold water. Cool and press out the water. Chop finely and set aside.
  2. Boil the potatoes and green peas. Cool and peel the potatoes. Grate the potatoes and add them to the chopped spinach. Mash the peas and add to the remaining vegetables.
  3. Pulse the green chillies and peeled ginger to a coarse paste. Add to the boiled vegetables. Add salt,amchur powder and cornflour and mash again.
  4. If the consistency of the mixture is very sticky, add the bread slices coarsely ground in a mixie. Make small flat tikkis of the mixture and place in fridge to set for 5-10 mins.
  5. Heat oil and deep fry the kakabs till golden brown on both sides. If you find deep frying very greasy, you may brush the cooled tikkis with oil and bake in preheated oven 200 deg C for 10 mins, or till the crust is browned. Serve hot with ketchup or

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.