Hara Bara Kabab from Uttar Pradesh

July 29, 2020

Contributed by Vidhya Parmesh


  1. Boiled grated potato 2 large
  2. Blanched and chopped spinach 1 bunch
  3. Capsicum green 1 chopped
  4. Jeera 1 tsp
  5. Green peas blanched if fresh or frozen 1 cup
  6. Ginger paste 1 spoon
  7. Green chillies 3 or 4 according to your spice level
  8. Dhaniya leaves
  9. Turmeric powder 1/2 spoon
  10. Oil for Saute n deep fry
  11. Corn starch 2 or 3 spoon
  12. Bread crumbs 3 spoon for binding n some for coating..
  13. 1/4 spoon garam masala optional
  14. Salt to taste...
  15. Few mint leaves optional
  16. Cashewnuts a few


  1. Heat a pan and add some oil, add jeera. Let it brown then add ginger, green chillies and capsicum. Saute it for couple of minutes
  2. Add spinach leaves, green peas, coriander leaves, mint leaves, salt, turmeric powder and saute well.
  3. Let the moisture dry, not completely but so much that it doesn't throw water while adding to the potato..
  4. Turmeric is added for a nice pleasing green colour)
  5. Once the moisture dries let it cool and blend it in mixie.
  6. Add the paste to boiled and grated potato corn starch bread crumbs n mix well...
  7. Keep in the fridge for 30 mins so that you can shape them well.
  8. Now make tikkis. Stick cashew nut on top n coat it with bread crumbs deep fry,sprinkle chat masala n serve.