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.

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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.

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