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Wednesday, November 12, 2014

Hara bhara kabab is an Indian starter, a green coloured tikki or patties, with peas and spinach (indian spinach, palak) as main ingredients for the green colour. The other binding ingredients are added too like other regular tikki/ kabab/ patties. I know this is Vj’s favorite as I have seen him ordering this in restaurants. But never had an idea abou the recipe. He always insists me to try kababs at home. By which I tried gulnar seekh kebab and corn kebab. When I saw this recipe in Vj tv Venkatesh Bhat’s show, I was so tempted to try. Since the ingredients were there with me, I tried today and turned out yummy. Very easy to prepare and healthy too. Kids would love this for its colour. Even we can have it without any guilt of oil for tea time. I just made 4 out of the dough for this post and reserved the rest for evening snack for Aj and Vj. I am sure they would love this.

Hara bhara kabab recipe

Recipe Cuisine: Indian  |  Recipe Category: Starter
Prep Time: 15 mins    |  Cook time: 25 mins    Makes: 12


Potato - 2

Green peas - 3/4 cup

Spinach/ Palak - 2 cups

Green chilli - 2

Ginger - 1 small piece

Besan/ gram flour/ kadalai mavu - 2 or 3 tblsp

Garam masala powder - 1 tsp

Amchoor powder - 1 tsp

Salt - As needed

Sugar - 2 pinches

How to make hara bhara kabab step by step method

  1. Cook potatoes, I boiled it, you can pressure cook along with green peas for 2 whistles in medium flame. Wash and clean spinach. Remove the thick stalk part.
  2. Hara bhara kabab recipe step 1
  3. Boil water and add spinach along with sugar to it. Let it boil for a minute. Drain and wash with cold water to retain its green.
  4. Hara bhara kabab recipe step 2
  5. Drain the green peas (I microwaved frozen peas). Grind ginger, green chilli, palak, green peas to a paste. Make sure you drain/ squeeze everything without any water.
  6. Hara bhara kabab recipe step 3
  7. Crumble or grate the potato. Mix ground green paste, amchoor, garam masala powders, salt, gram flour.
  8. Hara bhara kabab recipe step 4
  9. Make equal sized balls out of it. Grease your hands with water to make sure its not sticky. Make patties and arrange.
  10. Hara bhara kabab recipe step 5
  11. Heat a tawa and drizzle some oil. Cook the kababs both sides to golden and crisp outside in medium flame or low flame.
  12. Hara bhara kabab recipe step 6


    • Never overcook potatoes or peas or palak as it will retain water and make the mixture gooey.
    • Also do not mash potato too much. Just crumble it or grate it.
    • Adding sugar to palak and washing with cold water ensures to retain its green color.
    • In case its very sticky and gooey, you can add more besan but it may remain uncooked if you add too much.
    • For crispy and tight kababs, make sure no water is retained in palak and spinach while grinding. You need not grind it smoothly as well.
    • I tried grilling in oven too. I preheated in grill mode with a tray and placed greased kababs for 7 mins each side. If you want you can also bake at 220 deg C. The texture was crispy outside and soft inside.

I had with tamarind dates chutney store bought. Any tangy curd based dip also can go well with this.

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  1. so tempting clicks raji.. very healthy I'm craving for this to have with a cup of hot coffee...

  2. Hi Mam... Its looking yummy!!!!!! Planning to try this.. Is that amchoor powder is mandatory for this dish or can we replace this with anything else??

    1. Something tangy for the dish. So replace with a lemon's juice

    2. thank u so much for ur reply.. will try it out & send u the pic :-)

  3. yummy. what brand of tamarind date chutney is good?

    1. This one is the first one I bought, so not sure which is better. What I bought is Ramdev

  4. looks vry vry tempting.. such basic ingredients.. i m going to try it soon.. thanks a lot ma'm..!!!

  5. i still have to try this, looks yum

  6. Nice recipe Raks. Looks yummy and healthy. I can see this being used as a patty for making veggie burgers at home!!! i will try this and will send you the pic. That's the best way I can say THANK YOU to you for all your painstaking pictures and recipe with details.

  7. delicious low cal kababs..

  8. Can I use baby spinach (WHAT YOU GET IN FAIR PRICE) instead of the indian variety

    1. Yeah sure, I used that only :)

  9. This comment has been removed by the author.

  10. Beautiful Kababs!! Love the addition of amchoor powder

  11. What is amchoor powder? Btw r u a south indian?

  12. Hi very tempting recipe..especially to try for kids who refuse to have spinach..shud v use only paalak keerai ir any other araikeerai/keeraithandu can be used? And how to microwave frozen peas..hiw long shud frozen peas be soaked b4 microwaving?thanks in advance :-)=0

    1. Any keerai should work, no need to use keerai thandy though. But palak has a smoothness which binds the kebab well. Which I doubt other keerai would have. Microwave peas need not be soaked before microwaving. Only dry peas should be soaked. The frozen peas pack should have its instruction to cook. Follow as per the instructions given in the pack.


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