Hara Bhara Kebab

Hello Frens,

Winters are approaching and its time to eat delicacies made with green leafy vegetables. Winters serves us with lots of vegetables like cabbage, carrot, radish, cauliflower, beet, turnip, peas, spinach, methi, bathua etc.
Variety of dishes can be made so i thought of making ‘Hara Bhara Kabab’ from the fresh greens.
This dish is highly served in North Indian restaurants as a snack platter made with lot of spinach, potatoes and peas basically.

I have also used carrots just to give it an added flavor from nutritional point of view.
Hara Bhara Kabab

Preparation time : 35-40 minutes
Serves                  : 2-4 people


  • Spinach                : 250 gms
  • Green pea            : 100 gms
  • Potatoes               : 2 nos.
  • carrot                   : 1 nos
  • besan/ gram flour : 2 tablespoons
  • green chili- ginger paste : 1 tsp
  • salt : as per taste
  • red chili : 0.5 tsp
  • chaat masala powder : 1 tsp 
  • oil for frying


    1. Roast besan/ gram flour in a pan until it turns golden brown.
    2. Take it out of the pan and keep it aside.
    3. Blanch spinach leaves in a salted boiling water for 5 minutes. Strain the leaves. Wash them with ice cold water.
    4. Meanwhile boil potatoes in a pressure cooker.
    5. Boil peas in a pan for at-least 7-8 minutes.
    6. Grate carrot finely with the help of a grater.
    7. Now grind the blanched spinach and boiled peas together.
    8. Mix boiled, mashed potatoes, peas- spinach mixture and carrots together.
    9. Now add green chili-ginger paste, chaat masala powder, red chili, salt and roated besan to the above mixture. Mix evenly and make a dough.

    10. Now divide the dough into equal parts and with each part make round balls and flatten them to give a shape of kebab/tikki.
    11. Now let them rest for 5 minutes.
    12. Heat oil in a wok and deep fry the kebabs for 4-5 minutes.
    13. Serve them with green chutney or sauce.



    1. Use of carrots is completely optional. I have used just to add a bit more of nutrition to my dish. Traditionally, hara bhara kebab does not have carrot as its ingredient
    2. Instead of deep frying, shallow frying can also be done on the non- stick pan. 
    3. For shallow frying add few drops of water while making the dough to make it more soft and gooey.

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