Party ideas, Snacks

Baked Hara Bhara Kabab | Spinach and peas patties

When Srivalli announced cooking bookmarked recipes as one of the
themes for BM # 25, I was thrilled. For I had to make this Hara Bhara Kabab that I had
bookmarked from Sanjeev Kapoor with some minor variations. Both the author and
the dish appeal to me. My family loves it a lot and we order this kebab everytime we go to a
restaurant. Somehow Tandoori dishes appeal to me & S a lot – be it Naan / Kulcha /
Kebabs etc. The earthy smokiness of the dish may not be replicable in a
household kitchen, but nevertheless this dish was a must try and I loved it to
bits 🙂 Try it out and you would love it too. You may also pan fry this but I
grilled this in an Oven and got a slightly crispy crust which we loved. This
makes a great appetiser for parties. Check out how to make this.

Prep time : 20 mins | Cook / bake time
20 mins | Makes : 8 to 10 medium sized kebabs

Difficulty level : Medium



Spinach leaves / Palak – 1 cup
(tightly packed)

Green peas – 1/2 cup

Potatoes – boiled and mashed – 3/4 cup

Corn flour – 4 – 5 TBSP

Chopped ginger – 1 tsp

Green chillies – minced – 1 tsp (you
may skip this if making for kids)

Jeera / Cumin powder – 1/2 TBSP

Coriander / Dhaniya Powder – 1/2 TBSP

Garam Masala powder – 1/2 tsp

Bread Crumbs – 1/2 cup

Kasuri Methi – 1 tsp

Red chilli powder – 1/2 TBSP (adjust
spice if already using green chillies)

Roasted chana powder – 1/2 TBSP

Salt – to taste

Oil – to grease the baking pan or fry
pan – about 1/5 cup



Preps – 

1) Boil potatoes, peel and mash well.
Dry roast bread on a medium hot tava and mince in a spice grinder  (unless
you are using store bought bread crumbs)

2) Powder the fried gram. Keep aside

3) Blanch spinach for 3-4 mins. Rinse
in cold water. Drain and puree without any water.

4) Blanch the green peas for 10 mins
in slightly salted water. Drain and mash slightly

 Meanwhile preheat oven to 160C and
slightly grease a baking tray. Line with foil.

For the kebabs:

In a large bowl, add the mashed
potatoes. Tip in the spinach puree, blanched peas paste. Add salt, dry masala
powders, corn flour, greeen chillies and all other ingredients except bread
crumbs and oil to make a dough. 

Then add bread crumbs little by little
to bind the dough. Cover in plastic foil and refrigerate for 20 mins. Keep a
little bread crumbs aside for topping

Divide the dough into equal parts.
Flatten into slightly thickish patties. Roll in the remaining bread crumbs.

Bake for 12 – 15 mins on both sides
till golden brown.

Cool slightly and serve immediately
with green chutney and tomato ketchup

This goes to BM # 25. Also linking to BAKE FEST # 16Lets Cook/Bake for Valentines. Also Linking this to PJ’s event  Only Vegan, event by Pari




  1. Vimitha Durai

    Healthy and yummy kababs

  2. yummy kababs..

  3. Sangeetha Nambi

    OMG ! Love this all time…

  4. Healthy and droolworthy kababs, wonderful spread.

  5. Sanoli Ghosh

    OMG! your pic tempts me a lot. Would love to have a bite now, mouthwatering here by seeing those perfect kababs.

    today's recipe:

  6. Suma Gandlur

    They are drool worthy kababs, I am sure.

  7. Those kababs are really so tempting..

  8. Bookmarking! These look really good. Using spinach in a kebab is very nice and something different from usual items like paneer or gobi 🙂

  9. I too have bookmarked this,yet to make it.Your looks very tempting…

  10. Nalini's Kitchen

    Delicious looking Kababs…

  11. Chef Mireille

    these look so good…using 2 of my favorite veggies

  12. Sandhya Ramakrishnan

    Perfect as snack for those rainy days! Looks delicious 🙂

  13. Delicious and flavorful kebabs!! Great party snack.. Love it

  14. What a delicious kebab. Perfect snack food — healthy too..

  15. Gayathri Kumar

    Looks very delicious. I have read a lot about these hara bara kebabs but haven't tried it yet. You are tempting me to try it out…

  16. I too bookmarked this recipe from him but still have to try this. You made them so perfectly looks so tempting Kalyani.

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