Harra Bhara Kabab/ Healthy Spinach and Peas Patties

Harra Bhara Kabab/ Healthy Spinach and Peas Patties

By Harshada Sandhan
  • 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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