How do I stop hara bhara kebab from breaking while frying?

Squeeze out all moisture from the spinach and peas, and use 3 tbsp roasted gram flour (besan) to bind the mix firmly. Chilling the patties before frying in Anveshan groundnut oil also helps them hold shape.

What does moringa powder add to these kebabs?

Just 2 tsp of Anveshan moringa powder folds into the green mix without changing the taste much, while adding plant iron, vitamins and antioxidants to the patties.

How many hara bhara kebabs does this recipe make?

This recipe serves 4, with about 15 minutes of cooking time after a 20-minute prep, so you can plate them up as a starter for a small gathering.

Can I air-fry instead of pan-frying these kebabs?

Yes, brush the patties lightly with Anveshan groundnut oil and air-fry until golden, though shallow-frying in groundnut oil gives the crispest crust.

Hara Bhara Kebab

Name: Hara Bhara Kebab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 tsp Moringa Powder; 2 cups Spinach (palak); 1 cup Green peas; 2 pieces Boiled potatoes; 3 tbsp Roasted gram flour (besan); 1 tbsp Ginger-green chilli paste; 1 tsp Garam masala; 3 tbsp Wood-Pressed Groundnut Oil; 1 tsp Salt

Hara bhara kebab are soft green patties made by mashing blanched spinach, green peas and boiled potato with ginger, green chilli and garam masala, then binding with roasted besan and shallow-frying until golden. This version stays light because the kebabs are pan-fried in wood-pressed groundnut oil rather than deep-fried, and a spoon of Anveshan moringa powder adds plant iron and antioxidants to an already wholesome vegetarian snack.

Time breakdown

Prep Time20 min

Cook Time15 min

Total Time35 min

Ingredients

Anveshan Moringa Powder
Spinach (palak)
Green peas
Boiled potatoes
Roasted gram flour (besan)
Ginger-green chilli paste
Garam masala
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Salt

How to Make Hara Bhara Kebab

1
Blanch the spinach and green peas in hot water for 2 minutes, then drain and grind to a coarse paste.
2
Mash the boiled potatoes in a bowl and mix in the spinach-pea paste.
3
Add roasted besan, ginger-green chilli paste, garam masala, Anveshan Moringa Powder and salt; combine into a firm dough.

Tips for the Best Hara Bhara Kebab

✓Blanch the spinach briefly and squeeze it dry so the kebabs are not watery.
✓Roast the besan before adding it to remove the raw smell and bind better.

Frequently Asked Questions

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