Hara bhara kebab

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 100g ghee

    1/2 tsp cumin seeds

    10g garlic, chopped

    20g besan (chickpea flour)

    600g spinach, washed, blanched and chopped

    150g fresh green peas, blanched and chopped

    10g green chillies, deseeded and finely chopped

    10g coriander, finely chopped


    For the stuffing, mix together

    100g hung yogurt or Greek yogurt

    5g green chillies, chopped


    10g coriander, chopped


  • Heat ghee in a frying pan and add cumin seeds. When they begin to splutter, add garlic. Sauté until golden brown. Add chickpea flour and sauté on low heat until fragrant.

    Add spinach and green peas and continue to sauté until moisture has evaporated. Season with salt and mix in green chillies and coriander. Allow mixture to cool.

    To make kebabs, divide spinach mixture into lime-size balls.

    Flatten each spinach ball and make a dent in the centre with your thumb. Place a portion of stuffing mixture in the dent and gently bring edges together to make a ball. Flatten gently and set aside. Repeat the process until all kebabs are made.

    Heat ghee in a frying pan and shallow-fry kebabs in batches until golden brown on both sides. Remove and serve with a dip of your choice.