Cook It Up: Make Hari Bhari Gilouti!

Hari Bhari Gilouti
Hari Bhari Gilouti by Chef Aman Tandon

Preparation Time: 30 Minutes

Serving: 4 People


  • 2 tablespoons split channa dal (bengal gram lentils)
  • 1/2 inch fresh ginger, grated
  • 2 garlic cloves, grated
  • 2 green chilies, finely chopped
  • 1/2 cup spinach, blanched, drained and roughly chopped (palak)
  • 1/4 cup green peas, boiled
  • 1/4 cup low-fat panir, grated
  • 1/2 teaspoon chat masala
  • 1/4 teaspoon garam masala powder
  • Salt
  • 3 tablespoons whole wheat bread crumbs
  • 1 teaspoon olive oil


  1. Pressure cook the lentils, ginger, garlic and green chillies with 3/4 cup of water for 2-3 whistles or until the lentils are cooked.
  2. Drain and discard the water.
  3. Combine spinach, the cooked lentil mixture and greenpeas in a blender.
  4. Blend to obtain a coarse paste without any water.
  5. Add paneer, chaat and garam masala powders.
  6. Divide the mixture into 6 equal parts and shape into flat kebabs.
  7. Roll the kebabs in bread crumbs.
  8. Heat oil in a non-stick pan.
  9. Cook the kebabs on both sides till golden brown.
  10. Drain on clean kitchen paper towels.
  11. Serve hot.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on every Tuesday. Follow to read more articles from this column.
Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At, he write a weekly cooking column- Cook It Up.