Chana Saag Hara Bhara Kabab

  • Yield : 8/10
  • Servings : 2
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Enjoy the last few days of winter fresh veggies. Will miss the vibrant green Ponkh, fresh garlic chives, sarson and my favorite the tender chana saag. Found a bunch of tender chana saag a few days back. These tender leaves have enormous flavor in them. Made subjis and kadhis out of these versatile leaves which turned out to be yum…but I wanted to experiment more. Having tried harabhara kababs in loads of restaurants, I found the underlying bitterness of the palak to be a put off. These chana leaves gave the kabab an entirely different twist. I have used very few spices here so that the basic flavours are not overpowered.

Instead of boiled peas, fresh boiled green chana can also be used.

I have garnished them with micro greens just to add to the nutritive value.


  • 1 bunch cleaned chana saag leaves
  • 1 cup boiled peas
  • 2/3 potatoes
  • 4/5 green chillies
  • 5/6 garlic cloves
  • 1 tsp garam masala
  • 1 tsp Namak Shamak
  • oil for frying


Step 1

Wash, clean and chop the saag leaves. Finely chop the green chillies and the garlic cloves. Boil the peas.

Step 2

Heat 1 tsp of oil in a pan. Add the chopped garlic and green chiliies and saute.

Step 3

Add the chopped saag leaves, boiled peas, garam masala and salt. Cook till saag leaves are cooked.

Step 4

Add the mashed potatoes and combine well. Allow the mixture to cool down.

Step 5

Roll into kababs or tikkis and shallow fry.

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