Hara Kebab


  • Palak / Spinach – ½  Cup puree
  • Besan / Gram Flour – ½  Cup
  • Salt to taste
  • Red chilli powder
  • Ginger, finely chopped – 2 tsp
  • Hari Mirch – optional
  • Ghee for pan frying


Steps to be followed

  • Clean, wash and blanch the Palak / Spinach
  • Leave in colander to drain
  • Squeeze out excess liquid. Grind the greens to a puree
  • Mix in besan, salt, red chilli powder, ginger, and hari mirch. Put aside for 15 minutes
  • Shape the mixture into balls of desired size.
  • Flatten balls a little. If not thick enough to shape, you can drop spoonfuls directly into the pan.
  • Heat a non – stick pan with a thin layer of ghee, place the kababs in it over high heat
  • Turn and then continue cooking over medium heat till brown, first on one side then the other


Serve accompanied with Mint Chutney.


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