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Hara Bhara Kebab

Hara Bhara Kebab

We all love to eat good food. North Indian and Chat Items are favorites to many. Today I am presenting you with a mouth-watering, healthy and crispy starter item, the Hara Bhara Kebab. It gets its name and colour from the healthy spinach in it. It is very easy to prepare and contains abundance of Vitamin E and Folic Acid. The recipe for this is shared by one of my friends. I made it at home and liked very much.


Spinach – Palak 1/2 Cup
(blanched, drained and roughly chopped)
Green Peas 1/4 Cup (Shelled, boiled and mashed)
Low-Fat Paneer – Grated 1/4 Cup
Chana Dal (Split Bengal Gram) 2 Table Spoon
Ginger – Piece 1/2 Inch Size
Garlic Grated To Taste (not required but could be used to taste better)
Green Chilly – Finely Chopped 2 Nos
Chat Masala 1/2 Tea Spoon
Garam Masala 1/4 Tea Spoon
Salt To taste
Cashew Nut (broken halves) 6 pieces (for 6 nos)
Whole Wheat Bread Crumbs 3 Table Spoon
Onion (Medium Size) 1 No
Red Chilli Powder 1/4 Tea Spoon

Peel the onion and cut it into very thin circular shaped rings by cutting it horizontally. Add little salt on to the cut pieces and mix it very well to apply on all sides of the rings. Keep it for about five minutes, and wash the rings in drinking water to remove the salt from its surface. Drain the water and spread the red chilli powder on it evenly. We will use this to serve along with the Hara Bhara Kebab.

Cook the Chana Daal, Ginger, Garlic (some people do not like the taste of Garlic – so don’t use it) and Green Chilly in a pressure cooker with enough water to cover up the mixture in the cooker body, for about 2-3 whistles on a medium flame. Wait for the pressure to come down before opening the pressure cooker. Drain out the excess water.

Mix the Spinach (Palak), Green Peas and the above cooked Daal mixture and blend to a coarse paste without using additional water.

Add the grated Low Fat Paneer, Chaat Masala, Garam Masala and Salt (to taste) to the above mixture and mix well.

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

Take Whole Wheat Bread Crumbs in a flat plate and roll the kebabs in it to spread the bread crumbs evenly on all sides of the kebab.

Heat a Non-Stick Pan on medium flame. Pour the cooking oil in it and when the oil is hot enough, put the kebabs (depending upon the size of the pan) on to the oil and cook both sides of the kebab till it becomes slightly golden brown.

You could also deep fry the kebabs. In that case, take oil as required for deep frying. It may be required to press each kebab in between two pieces of tissue paper to drain out excessive oil.

Crispy and Yummy Hara Bhara Kebab is ready. Arrange them on a flat serving tray. Garnish each kebab with the Cashew Nut pieces. Put the onion rings on one side of the tray, next to the kebabs.

Serve hot with Tomato Sauce or Green Chutney.

Recipe Contribution: Mrs. Gayathri Nagesh, Bangalore

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Hara Bhara Kebab gets its name and colour from the healthy spinach in it. It is very easy to prepare and contains abundance of Vitamin E and Folic Acid.

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Born and brought up in Kerala, I did my schooling in Kerala and graduated (B.Sc Physics) from the Calicut University. I have worked with a Swedish Company from 1994 to 2015, as a Senior Project Manager in their Group IT Division in Dubai. This blog is the result of my strong desire to communicate with others, sharing what I know and what I could gather from various sources.


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1 Comment

  1. Yummy

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