Vegan Hara Bhara Kebab
These vibrant green patties are packed with spinach, peas, and spiced mashed potato — crispy on the outside, tender and fragrant on the inside, and genuinely satisfying in a way that makes you forget they're completely plant-based. The combination of cumin seeds, fresh ginger, green chili, garam masala, and a hit of amchur (dried mango powder) gives every bite a layered, complex flavor that feels anything but simple. Chickpea flour does double duty here, binding the mixture together without any eggs while adding a subtle nuttiness that complements the greens beautifully. The key to getting that gorgeous golden crust is patience — letting the potatoes dry out properly and chilling the mixture before shaping means the patties hold together perfectly in the pan. Pan-frying in a generous slick of neutral oil gives you that street-food-style crunch without a deep fryer in sight. Serve them hot with mint chutney and a squeeze of lemon and they disappear fast — this recipe makes four servings, but don't be surprised if everyone reaches for seconds.
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Learn more →Ingredients
4 servings
For the kebabs
- 3 medium yukon gold potatoes (about 1 lb), peeled and cut into 2-inch chunks
- 3 cups fresh baby spinach, packed
- 1 cup frozen peas, thawed
- 1 tbsp neutral oil (such as avocado or canola), plus more for pan-frying
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 1–2 green chili peppers (such as serrano or thai), finely minced
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp amchur (dried mango powder)
- ¾ tsp salt, plus more to taste
- 3 tbsp chickpea flour (besan)
- 2 tbsp fresh cilantro, finely chopped
For serving
- mint chutney, for serving (optional)
Can be omittedmint chutney
- lemon wedges, for serving (optional)
Instructions
- 1
Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated. Transfer to a large mixing bowl and mash until smooth with no lumps remaining. Spread the mash on a baking sheet and let cool to room temperature, about 20 minutes.
- 2
While the potatoes cool, heat 1 tbsp neutral oil in a large skillet over medium heat until shimmering. Add the cumin seeds and cook until fragrant and lightly toasted, about 30 seconds. Add the ginger and green chili and cook, stirring, until fragrant, about 1 minute. Add the spinach and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a food processor.
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