Hara Bhara Kabab

Ingredients

• 100–125 g (3 packed cups)spinach leaves
• 150 g (1 cup)peas
• 65 g (⅓ cup)masoor dal (red lentils)
• 1 tspminced ginger
• 16 g (2 tbsp)besan (chickpea flour)
• 1 tspfennel powder
• 1 tsppepper powder
• ½ tspgaram masala
• 1 tspghee (optional)
• to tastesalt
• as neededsunflower oil

Instructions

1. 1

   Cook the lentils

   Cook the masoor dal until soft, mash it and set it aside.

2. 2

   Wilt the vegetables

   Heat oil in a pan and add the washed spinach and peas. Cook until the spinach wilts and the liquid has evaporated. Leave to cool for 15–20 minutes, then pulse in a food processor until mashed but not smooth.

3. 3

   Season the mixture

   Add a little oil to the same pan and stir in the mashed spinach and peas. Add the minced ginger and cook for 2 minutes. Stir in the fennel powder, pepper powder, garam masala and salt, then cook for another 2 minutes.

4. 4

   Add the binder

   Mix in the mashed dal. Add the besan and cook for 3–4 minutes, until its raw smell has gone. Stir in chopped mint and coriander leaves, then add the ghee if using and take the pan off the heat.

5. 5

   Cool the mixture

   Let the mixture cool completely before shaping.

6. 6

   Shape and fry

   Shape the mixture into small discs. Pan-fry them in a little oil until both sides are golden brown.

7. 7

   Serve the kababs

   Serve with green chutney and ketchup.

8. 8

   Make green chutney

   Grind a handful of coriander and mint leaves with 1–2 chopped green chillies and a little water to make a smooth paste. Stir the paste into a couple of tablespoons of whisked yoghurt, then season with chaat masala and salt.

What are hara bhara kababs?

Hara bhara means “full of green”, a fitting name for these Indian patties made with spinach and peas. They are often served as a snack or starter, with chutney alongside.

This version combines the vegetables with red lentils and besan, giving the mixture body so it can be shaped and pan-fried. The method keeps the vegetables textured rather than blending them into a paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 8g protein, 26g carbs, 6g fat.

The peas and lentils provide most of the carbohydrates, while besan adds some protein and carbohydrate. The oil used for cooking and optional ghee contribute most of the fat; serving with a generous portion of vegetables or salad is a practical way to balance the plate.

Getting the mixture right

Spinach and peas: cook them until the spinach wilts and excess liquid evaporates. A wet mixture is harder to shape and may soften rather than brown in the pan.

Food processor: pulse briefly after the vegetables have cooled. Stop while small pieces remain; a smooth purée can make the patties dense and sticky.

Why the lentils and besan matter

Masoor dal: cook it until soft, then mash it before mixing it through the vegetables. It adds substance and helps the patties hold together.

Besan: cook it with the mixture for the stated 3–4 minutes so its raw flavour cooks out. It also helps absorb moisture and bind the ingredients.

Shaping and frying

Cool mixture: let it become completely cool before forming the discs. Warm mixture can be soft and difficult to handle.

Golden sides: use a little oil and turn the patties once the first side has browned. Cook in batches if needed so there is room to flip them without breaking.

Seasoning and serving

Spices: ginger, fennel, pepper and garam masala season the vegetable-and-lentil base without hiding its fresh flavour. Taste the mixture for salt before shaping, if practical.

To serve: green chutney brings a fresh, tangy contrast, while ketchup offers a sweeter option. The method also suggests a yoghurt-based chutney, though its ingredients are not included in the listed ingredient quantities.

Timing and texture cues

The recipe does not give a total time or a precise cooking time for the dal, so allow extra time for cooking and cooling it. The vegetable mixture should be dry enough to shape before the patties go into the pan.

The kababs are ready when both sides are golden brown. If the discs feel fragile, reshape them gently and handle them with a spatula when turning.

Recipe notes & tips

• Drain off excess liquid before pulsing the spinach and peas.
• Pulse the vegetables briefly so the mixture retains some texture.
• Let the mixture cool completely before shaping the discs.
• Keep the discs small enough to turn easily in the pan.
• Use just enough oil to coat the pan lightly.
• Cook the patties until both sides are golden before serving.

Variations

• More herbs: add chopped mint and coriander as described in the method for a fresher flavour.
• More heat: include chopped green chilli in the chutney as suggested.
• Smoother chutney: blend the herbs and chilli with a little water before mixing with yoghurt.
• Omit the ghee: leave it out for a dairy-free mixture.
• Change the dip: serve with green chutney, ketchup or both.

Common mistakes to avoid

• Wet vegetables: cook until their moisture has evaporated so the patties are easier to shape.
• Over-processing: pulse rather than blend to avoid a smooth, pasty mixture.
• Adding besan too late: cook it with the mixture for 3–4 minutes to remove its raw taste.
• Shaping while warm: cool the mixture completely first so it is easier to handle.
• Turning too soon: wait for a golden underside before flipping to reduce the chance of breakage.

How to store

Refrigerate cooked kababs in a covered container for up to 3 days. Reheat in a lightly oiled pan until hot and crisp on the outside; avoid storing them with the chutney.

Frequently asked questions