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Hara Bhara Kabab

Hara Bhara  Kabab

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 4

  • 2 cup Spinach

  • 3/4 cup Green peas boiled and mashed

  • 3-4 medium Potatoes boiled, peeled and grated

  • 3 Green chillies chopped

  • 2" Ginger chopped

  • 2 tbsp Fresh coriander leaves chopped

  • 1 teaspoon Chaat masala

  • 2 tablespoon Cornflour or besan optional

  • 1/4to taste Salt

  • 2-3 tbs as needed Oil for deep-frying or Shallow fry


  • 01

    Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop.

  • 02

    In a bowl mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding.

  • 03

    Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.

  • 04

    Heat sufficient oil in a kadhai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.

  • 05

    You may also shallow-fry the Hara Bhara Kabab on a tawa. It is not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour for binding.



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