Hara Bhara Kebab is traditionally made by blending spinach and peas, to give the dish its distinct flavour and refreshing colour. However, we have added the goodness of chicken to the recipe, for a delicious twist. Don’t worry, even with the addition of chicken, you will still get the desired colour of the kebab. Read further to know how!
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Dry roast the coriander and cumin seeds until aromatic, and keep aside. Add the spinach leaves with salt in boiling water for 2-5 minutes and then transfer it to a bowl of cold water. Blend the cold spinach with dry roasted spices, chillies, garlic, ginger, coriander and mint leaves.
In a mixing bowl, add chicken mince, the blended mixture, curd, salt, chaat masala, lemon juice, cornflour and bread crumbs. Combine well and make small round patties.
In a wide pan, heat enough oil for shallow frying. Place the kebabs once the oil is hot and fry until they turn greenish-brown on both sides.
Serve immediately with mint and tamarind chutney.
You can also add cashew paste in the mixture to make the kebabs more flavourful.
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Frequently Asked Questions
Can I skip spinach for this recipe?
Yes. If you don’t like spinach, you can skip it in this recipe and use a few drops of green food colour instead. However, don’t use excess coriander leaves, as it might add some bitterness to the kebabs.
How can I enhance the flavour of the kebabs?
Add ½ teaspoon of chicken masala powder and ½ teaspoon red chilli powder in the mixture to enhance the taste of the kebabs.