Hara Bhara Kebab (Galettes Vertes aux Légumes)
Des galettes vert vif d'épinards, petits pois et pomme de terre au gingembre, piment vert et chaat masala, dorées à la poêle.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the green paste
Pulse the spinach, peas, ginger, chilies, cilantro and mint in a food processor to a coarse paste — not completely smooth.
Mix
Combine with the mashed potatoes, chaat masala, cumin, toasted chickpea flour and 1 tsp salt to a dough that holds its shape. Add more chickpea flour if it's too soft.
Shape
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Pan-fry
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Make the green paste
Pulse the spinach, peas, ginger, chilies, cilantro and mint in a food processor to a coarse paste — not completely smooth.
Mix
Combine with the mashed potatoes, chaat masala, cumin, toasted chickpea flour and 1 tsp salt to a dough that holds its shape. Add more chickpea flour if it's too soft.
Shape
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pan-fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Hara bhara' means green and full — a fitting name for these patties packed with vegetables. They emerged as a vegetarian answer to meat kebabs on North Indian restaurant and party menus.
Today they're a standard starter at weddings and an easy, healthy snack at home.
⭐ Why It's Famous
Colourful, healthy and naturally gluten-free, hara bhara kebabs make vegetables irresistible.
💡 Fun Fact
Toasting the chickpea flour before adding it removes its raw taste and helps bind the kebabs.
North India
28.61°N, 77.21°E
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