Sanjeev Kapoor

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Hara Bhara Kabab

Hara bhara kebab gets its name and green colour from the healthy spinach in it.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 21-25 minutes

Cooking time : 26-30 minutes

Servings : 4

Hara Bhara Kabab

Main Ingredients

Spinach, Green peas





Level Of Cooking


Try something new


  • Spinach
    10 leaves
  • Green peas shelled and boiled and mashed
    3/4 cup
  • Potatoes boiled, peeled and grated
    3-4 medium
  • Green chillies chopped
  • Ginger chopped
    2 inch pieces
  • Fresh coriander leaves chopped
    2 tablespoons
  • Chaat masala
    1 teaspoon
  • Salt
    to taste
  • Cornflour/ corn starch
    2 tablespoons
  • Oil
    for deep-frying


Step 1

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.

Step 2

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

Step 3

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

Chef Tip

You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa. It is recommended that you do 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 cornstarch for binding.

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