Express recipe: How to make Hara Bhara Kebab on a stick


One of the Diwali parties has to be a chaat party and combine it with a grill on the side and you have a perfect early evening garden party set up! This is what we did as a run up to Diwali this year. And while we had a lot of vegetarian chaat items, the grill seemed predominantly non-vegetarian as I decided to convert my hara bhara kebabs into hara bhara kebabs on a stick!

Hara Bhara Kebab – on a stick

Preparation Time: 20 mins| Cooking Time: 15 mins| Makes ~12 kebabs on stick

1 bunch (250 gms) spinach leaves
1 cup peas, boiled
4 potatoes, boiled and grated
3 green chillies, finely chopped
1 inch ginger pice, peeled and grated
1/2 fresh coriander leaves, chopped
2 tsps chaat masala
Salt to taste
1 tbsp cornflour
Oil for frying

• Roughly chop spinach leaves and blanch them in 1 cup water for 5 minutes. Remove from heat, drain and refresh by washing in cold water. Drain.

• Put the spinach leaves and peas in a chopper and chop them coarsely.

• In a large mixing bowl, mix together chopped spinach and peas, potatoes, green chillies, coriander, ginger, chaat masala, salt and cornflour. Adjust the seasoning according to your taste.

You may also add more of green chillies or some red chilli powder if you like very spicy kebabs.

• Divide the mixture into 12 parts and shape into long stick rectangles.

• Slightly shallow fry the kebabs and then put them onto skewers for grilling on fire. This would ensure that the kebabs stay on the skewer.

• I had prepared these about 2 hours in advance. Before serving, grill them on fire for about 2-3 minutes and serve hot with lemon.

• If you are using bamboo skewers, put them in water for about 10 minutes before putting the kebab on them. This would ensure that while the kebabs are on the grill, the stick does not go dry.