Hare Chane Ke Kebab


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Green power through and through, that’s what the Hare Chane Ke Kebab is all about! A combination of ingredients like hara chana, paneer, mint and coriander makes this a iron, protein, calcium and vitamin rich recipe perfect for pregnant women, children and all others too. A combo of traditional flavour enhancers like ginger, green chillies, onions, lemon juice, etc., enhances the flavour and aroma manifold. The procedure of cooking this kebab on a tava with minimal oil instead of deep-frying it, makes this delectable snack all the more desirable.

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Soaking Time:  8 hours
Preparation Time: 
Cooking Time: 
Makes 12 kebabs
Show me for kebabs


  1. Soak the hara chana overnight.
  2. Next day, drain, wash, add 3½ cups of water and pressure cook for 4 whistles or till the hara chana turns soft.
  3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.
  4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.
  5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  6. Place 6 kebabs on it and cook each kebab on a slow flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
  7. Serve hot with green chutney.
Nutrient values per kebab
66 calories 3.0 gm 3.9 gm. 4.2 gm. 0.5 gm 0.8 mg 71.7 mg
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 on 05 Jun 14 03:35 PM

The hara chane we have always eaten roadside has been pepped up Indian masalas into a delightful iron rich snack here. Tastes too good with green chutney.
 on 03 Dec 10 10:13 AM

Awesome with mint chutney! I used grated cabbage with pinch of hing instead of onions for satvic khanna..
 on 12 Oct 10 11:23 PM

hara chana and mint awesome combination...tastes great with chilli garlic sauce!