Hara Bhara Kabab with Raw Banana (Plantains)

For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blog – Check it out!

In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table 🙂

Video Recipe below:

Hara Bhara Kabab with Raw Banana (Plantains)

  • Servings: 10-12 kababs
  • Difficulty: medium
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  1. 1/2 capsicum chopped coarsely
  2. 10-12 green beans chopped coarsely
  3. 2 cups chopped greens (I used spinach and amaranth, you can use any combination)
  4. 1/2 cup green peas
  5. 2 small raw bananas
  6. 1 cup bread crumbs (I used 3 whole wheat bread slices)
  7. 1 tbsp corn flour
  8. 1 tsp cumin powder
  9. 1/2 tsp coriander powder
  10. 1 tsp red chilli powder
  11. 2 green chilli
  12. 4 tbsp semolina (rava)
  13. salt to taste
  14. 1 tsp oil per kabab


  1. In a large pan, heat 1 tsp oil. Add the chopped capsicum, beans, green chillies and spinach to the pan. Add some salt and let everything cook for a few minutes. Add in the green peas at the end and then cook for 2 mins.
  2. Take these veggies out into a bowl and let it cool.
  3. Meanwhile, peel and chop the raw banana into medium sized chunks. In the same pan, add the raw banana, some water and salt. Let the raw banana cook for about 5 minutes till it becomes soft. Add water as required while cooking.
  4. Once the raw banana is cooked, let it cool a little. (Make sure the veggies are totally dry and don’t have extra water after cooking). Then blend all the veggies together into a smooth paste.
  5. In a large mixing bowl, take the blended paste. Add the spice powders and bread crumbs to this. Mix well. If you feel that the mixture is slightly sticky, add in 1 tbsp corn flour to absorb the moisture. Let the mixture sit for 5 minutes before you start shaping the kababs.
  6. To shape the kababs, oil your hands well. Then take 1 tbsp of the mixture and either shape it into round cutlets or longer kababs.
  7. Coat the kababs with semolina.
  8. Take a non stick skillet and keep it on medium heat. Place 3-4 kababs at a time. Drizzle 1 tsp oil on each kabab and let it crisp a little.
  9. Slowly flip the kababs and let the other side cook for a while. Repeat this with the rest of the mixture
  10. Serve these hot with some light salad and ketchup on the side.  



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