Hara Bhara Kebab
Spinach and peas cutlets with ginger, garlic and green chilies.
Servings Prep Time
10cutlets 30mins
Cook Time
Servings Prep Time
10cutlets 30mins
Cook Time
  • 2medium potatoes
  • 150gm spinach leaves
  • 1/2cup peasfrozen or fresh
  • 1/2inch Ginger
  • 2pods garlic
  • 1medium green chili
  • bunch coriander leaveswashed and chopped fine
  • 1/2cup breadcrumbs
  • 1tbsp dry mango powder or amchur powder
  • Vegatable oil for shallow frying
Recipe Notes
  1. Slice the potatoes into half and cook in boiling water. Once cooked, drain the water and mash the potatoes into a wide bowl.
  2. In the boiling water, toss in the peas and simmer for about 2 mins or until the peas are soft. Drain and cool the peas in cold water.
  3. Cook spinach leaves in boiling water until wilted. Drain the water and let the cooked spinach leaves sit in cold water. This helps retain the bright green colour of spinach.
  4. Blend ginger, garlic, green chili, and peas into a smooth mixture. Then toss in the spinach leaves and blitz to form a course paste.
  5. Tip the spinach paste into the potatoes, and add the breadcrumbs, salt and dried mango powder. Mix all the ingredients together. If the mixture is watery, add more breadcrumbs so that the mixture holds shape.
  6. Heat a heavy bottom flat pan with vegetable oil. 
  7. Use your hands and take some of the mixture and give it a round patty shape and shallow fry on the pan until browned on both sides.
  8. Hara Bhara Kebabs are ready to serve alongside coriander chutney.