Hara Bhara Kabab Recipe | Spinach & Potato Cutlet
Hara Bhara Kabab is a delicious veg cutlet (kabab) made primarily from spinach & potatoes and generously flavored with various spices.
Recipe Info
Ingredients For Hara Bhara Kabab Recipe | Spinach & Potato Cutlet
- 250 gm Spinach Leaves (Palak)
- 3 Large Potatoes
- 2 Green Chilies
- 1/2 Cup Bread Crumbs or Panko
- 3 Teaspoon Corn Flour
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Ginger Powder (Saunth)
- 1.5 Teaspoon Chaat Masala
- 1.5 Teaspoon Salt or to taste
- 20 Cashew Nuts (Kaju)
- 1 Cup Cooking Oil for frying
Step By Step Instructions for Hara Bhara Kabab Recipe | Spinach & Potato Cutlet
- Wash and rinse the spinach leaves and drain the water.250 gm Spinach Leaves (Palak)
- Coarsely chop the leaves and add them to a pan or pot.
- Blanch the leaves till they are wilted. There is no need to add extra water, since spinach leaves release their own water when heated.
- Boil and peel the potatoes. Take a large mixing bowl and coarsely mash the potatoes in it.3 Large Potatoes
- Add the blanched spinach leaves to the bowl and mix them with the potatoes.
- Add green chillies, red chilli powder, black pepper powder, ginger powder (saunth), chaat masala and salt to the mixing bowl.2 Green Chilies, 1 Teaspoon Red Chilli Powder, 1 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Ginger Powder (Saunth), 1.5 Teaspoon Chaat Masala, 1.5 Teaspoon Salt
- Also add corn flour (or corn starch) and breadcrumbs to absorb the excess moisture.3 Teaspoon Corn Flour, 1/2 Cup Bread Crumbs
- Fold the spices and breadcrumbs in the potato and spinach mixture to mix everything evenly.
- Take a small handful of mixture and shape to create a small patty, roughly 2 inches in diameter and ~1/2 inch in thickness. Create all patties this way.
- Place a cashew nut on top of each cutlet for decoration and gently push it, so that it is half inside.
- Heat oil in a pan and fry the cutlets in batches on medium heat, till they are brown and crispy. Keep flipping to ensure that they are evenly cooked on all sides.
- Remove them from the oil and place them on an absorbent paper. Finish frying up all the cutlets this way.
- Hara bhara kabab is ready. Sprinkle a little bit of chaat masala on top and serve them hot with tomato ketchup or coriander chutney.
