Hara Bhara Kabab



  • About 1 1/2 cups (300 grams) potatoes boiled until soft
  • About 3/4 cup (150 grams) peas boiled until soft
  • About 3/4 cup (150 grams) spinach, boiled
  • 1/2 cup chopped coriander leaves
  • 2-inch piece of ginger, grated
  • 1 tablespoon chaat masala
  • Salt to taste
  • Vegetable/canola/sunflower cooking oil to shallow-fry the kababs
  • Cashews to garnish (1/2 cashew per kabab)


  1. Boil the potatoes, peas and spinach. You may want to drain them well so the excess water does not make the recipe runny.
  2. In a bowl, mix and mash together the potatoes, peas and spinach until they form a smooth paste.
  3. Add the remaining ingredients and mix everything together well.
  4. Keep the bowl in the refrigerator for one hour.
  5. Remove from refrigerator and form into patties.
  6. Heat the oil in a heavy-bottomed skillet and shallow-fry the kababs until they are a little crisp on each side.
  1. Drain them on paper towels to remove any excess oil. Garnish with cashews and serve hot with a chutney of your choice.

source: https://www.thespruce.com/hara-bhara-kabab-1957956