Kebabs are a hit with most people. Be it non vegetarian keema based or vegetarian based. Most famous non veg ones are shami kebab, galouti kebab. Vegetarian kabab, Hara bhara kebab and dahi ke kebab are the most loved starters. These vegetarian kababs are a most sought dish in the office banquet platter.
Traditionally, they are pan fried. However the below version is air fryer hara bhara kebab. It tastes just as yum minus the extra time needed for cooking. Lucknow and Hyderabad are famous for their biryani, kebabs and shahi tukda.
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Air fryer hara bhara kabab recipe video
Ingredients
- Potatoes, boiled & mashed
- Peas ,boiled & mashed
- Fresh corainder leaves and stalks
- Ginger
- Spinach, blanched and pureed
- Red lentil flour or chickpea flour (besan)
- Spices ( salt,paprika, garam masala)
- Oil
- cashews, for garnish
Refer to recipe card for detailed list of ingredients
Instructions
- Puree coriander leaves & stalks with ginger (no water).
2. Blanch spinach, drain, squeeze excess water, and chop or puree.
Boil/steam peas, then mash.Mix mashed potatoes, blanched spinach, mashed peas, ginger paste, coriander.
3. Add lentil flour with spices.
4. Mix all the ingredients well.
5. Form small patties.
6. press a cashew on top. ,Lightly brush with oil, place on a tray, and freeze for 4+ hours.
7. Preheat air fryer to 180°C (350°F) for 5 min.
Use a perforated baking sheet, place frozen kebabs in a single layer.
8. Air fry at 180°C for 20-22 min, flipping & brushing with oil midway.
Serve hot with mint chutney or yogurt dip!
Related links
Air fryer hara bhara kebab recipe
Equipment
- Air fryer
- Food processor
Ingredients
- 2 cup Potatoes boiled & mashed
- 1 cup Peas boiled & mashed
- 1 cup Fresh corainder leaves and stalks
- 1 piece Ginger 1 small piece of ginger, to be pureed with coriander.
- 1 piece green chilli optional,puree with coriander
- 2 cup Spinach blanched and pureed, 2 cup spinach yields 1 cup blanched and pureed spinach.
- ½ Red lentil flour or chickpea flour besan
Spices
- ½ tablespoon salt or as per taste
- 3 tablespoon Oil for brushing
- 1 teaspoon garam masala
- 6-7 cashews halved lengthwise, for garnish
Instructions
Step 1: Prepare the Kebab Mixture
- Puree coriander leaves and stalks with ginger, do not add water.
- Blanch spinach: Boil 2 cups of water, add spinach leaves, cook for 30 seconds, then drain and rinse with cold water. Squeeze out excess moisture and finely chop or puree.
- Cook peas: Boil or steam peas until soft, then mash them.
- In a mixing bowl, combine mashed potatoes, blanched spinach, mashed peas, ginger paste, chopped coriander, and spices.
- Add lentil flour for binding . Mix well.
Step 2: Shape & Freeze
- Shape the mixture into small round patties. Press a cashew on top of each kebab.
- Lightly brush with oil, place on a tray, and freeze for at least 4 hours (or overnight for best results).
Step 3: Air Frying
- Preheat the air fryer to 180°C (350°F) for 5 minutes.
- Place a perforated baking sheet,Place frozen kebabs in the air fryer basket in a single layer.
- Air fry at 180°C for 20-22 minutes, flipping halfway through and brushing with a little oil.
- Once crispy and golden, serve hot with mint chutney or yogurt dip!
Variations
You can make it more spicy if you want by increasing garam masala and adding red chili powder as per your taste. Add spinach to it along with coriander leaves to make it extra nutritious. You can also use sweet potatoes instead of potato.
Storage & reheating instructions
For raw kebab/patties - you can freeze them for days/months. Just follow the cooking instructions in the recipe card above to cook them
For cooked kebab/patties - store them in an air tight container upto a week in the fridge, reheat them for 4-5 minutes in preheated air fryer at 180C|355f.
FAQs
Shish kebab,tunday kebab, Reshmi kebab,Adana,beyti kabab are some of them.
You can make them with sweet potatoes, always cook the sweet potato, let them cool down in a fridge for few hours or overnight and then use them.
Yes, you can cook in an oven, cook for 28-30 minutes in a preheated oven at 180C
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