Hara Kebab | How to make Hara Kebab

By Mukti Sahay  |  9th Nov 2017  |  
5 from 1 review Rate It!
  • Photo of Hara Kebab by Mukti Sahay at BetterButter
Hara Kebabby Mukti Sahay
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About Hara Kebab Recipe


The delicious and mouthwatering HARA KABAB is a famous dish of Madhya Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. HARA KABAB is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of HARA KABAB. Mukti Sahay shared this HARA KABAB recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious HARA KABAB. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious HARA KABAB recipe at your home and surprise your family and friends.

Hara Kebab

Ingredients to make Hara Kebab

  • spinach 250 gms
  • matar 1 cup
  • Roasted chana powder 6 tbsp
  • ginger,garlic paste 1 tsp
  • Bread slice 1
  • Ajwain 1/8 tsp
  • onion seeds 1/8 tsp
  • Mashed paneer 3 tbsp
  • White pepper 1/8 tsp
  • salt to taste
  • oil 2 tbsp

How to make Hara Kebab

  1. Wash and clean the palak and matar
  2. Pressure cook the palak and matar on a medium heat with one cup of water for 1 whistle. Switch off
  3. On cooling, Drain water and mash it.
  4. Add all the ingredients except oil and mix well.
  5. Make equal sized balls and flatten it to medium thickness.
  6. Deep fry in hot oil until golden brown on medium heat
  7. Allow excess to be absorbed by absorbent paper. Serve hot

Reviews for Hara Kebab (1)

Neha Dhingra2 years ago

Can I use black pepper in the place of white pepper?
Mukti Sahay
2 years ago
Of course,you can use black pepper

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