Hara Bhara Kebab Recipe | Spinach and green peas cutlet | Baked Greens cutlet

Hara Bhara Kebab Recipe | Spinach and green peas cutlet | Baked Greens cutlet
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Hara Bhara Kebab Recipe | Spinach and green peas cutlet | Baked Greens cutlet recipe with step by step pictures and instructions. Hara Bhara kebab is patties made with spinach, green peas, coriander leaves and potatoes. It is healthy and nutritious snack which can be shallow fried in a pan or baked. I have baked these green cutlet using very little oil for brushing. I usually use palak but this time I used amaranthus and it tasted good. So any type of greens should work.

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My daughter had green color day in her school and I made this for her snacks. It is so crispy and crunchy and since we grind them you won’t find traces of any vegetables. Perfect snacks for fussy eaters and make them in cute little shapes to attract kids. Adjust the spices according to your choice. Sending this to Srivalli’s Kid’s Delight event, guest hosted by Srividhya themed on Baked Dishes. Now let’s see how to make these spinach and green peas cutlet. 

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Do try and let me know your feedback. You can also try the below recipes

Jam coconut roll ups

Cream Cheese Sandwich

Braided Bread

Garlic Bread Sticks

Beetroot Swirl Buns

Italian Frittata

Tutti Frutti Cake

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Yields 20 medium cutlets

Hara Bhara Kebab Recipe | Spinach and green peas cutlet | Baked Greens cutlet

Hara Bhara kebab is patties made with spinach, green peas, coriander leaves and potatoes.

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

Recipe Image
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5 based on 1 review(s)

Ingredients

  • Green Peas 3/4 cup
  • Potatoes 5 medium
  • Greens 1 cup tightly packed
  • Coriander leaves 1/4 cup
  • Green chilli 1
  • Cumin 1/2 tsp
  • Onion powder 1 tbsp optional
  • Ginger garlic paste 1 tsp
  • Red Chilli powder 1 tsp
  • Coriander powder 1/2 tsp
  • Garam Masala 1/2 tsp
  • Pepper powder 1/4 tsp
  • Salt as required
  • Corn flour 3 tbsp
  • Bread Crumbs 1/2 cup + 1 tbsp
  • Oil 2 tbsp for brushing

Instructions

  1. Wash potatoes and green peas
  2. Add water, little salt and pressure cook them for 3-4 whistles.
  3. Peel the skin of potatoes and mash them.
  4. Wash keerai and dry them
  5. Take keerai along with green chilli and cumin in a vessel. Add 1/3 cup water and allow it to boil.
  6. Once it shrinks add the coriander leaves and saute for 1 minutes and switch off.
  7. Cool down and take the mixture in blender.
  8. Blend them to smooth puree adding green peas.
  9. Add puree, ginger garlic paste, onion powder, salt, red chilli powder, coriander powder, garam masala, pepper powder, corn flour and bread crumbs to mashed potatoes.
  10. Mix everything together to form dough. Add more bread crumbs if the dough is very sticky.
  11. shape them as cutlets and keep in fridge for 15 minutes. I used cookie cutters and shaped them as flower and star.
  12. Line the baking tray with parchment paper and place the cutlet. Brush oil on the top.
  13. Preheat the oven to 200 C and bake in the same temperature with both rods on for 10 minutes.
  14. After 10 minutes flip the sides and bake for another 10 minutes till crisp.
  15. Cutlet is ready and serve them with green chutney or tomato sauce.

Notes

If you find the dough is too sticky keep in fridge for 30 minutes.

I shaped them as round first and kept in fridge. Then my daughter wanted them in different shapes. So used cookie cutter and shaped them. You can flatten the entire dough and make any shapes of your choice

I use palak mostly. But this time I used amaranthus and it really tasted good. So any type of greens should work.

You can increase the spice powders as per your choice. I made it for kids so made it less spicy.

You can shallow fry or deep fry them instead of baking.

Nutrition

Calories

578 cal

Fat

32 g

Carbs

65 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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How to make Hara Bhara Kebab with step by step pictures

Wash potatoes and green peas. Add water, little salt and pressure cook them for 3-4 whistles.

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Peel the skin of potatoes and mash them.

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Wash keerai and dry them. Take keerai along with green chilli and cumin in a vessel. Add 1/3 cup water and allow it to boil.

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Once it shrinks add the coriander leaves and saute for 1 minutes and switch off.

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Cool down and take the mixture in blender.

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Blend them to smooth puree adding green peas.

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Add puree, ginger garlic paste, onion powder, salt, red chilli powder, coriander powder, garam masala, pepper powder, corn flour and bread crumbs to mashed potatoes.

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Mix everything together to form dough. Add more bread crumbs if the dough is very sticky.

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shape them as cutlets and keep in fridge for 15 minutes. I used cookie cutters and shaped them as flower and star.

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Line the baking tray with parchment paper and place the cutlet. Brush oil on the top.

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Preheat the oven to 200 C and bake in the same temperature with both rods on for 10 minutes. After 10 minutes flip the sides and bake for another 10 minutes till crisp.

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Cutlet is ready and serve them with green chutney or tomato sauce.

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