Craving authentic Indian flavors? These Hara Bhara Kebabs bring back the beloved taste of traditional restaurant-style snacks from the 90s, made healthier and easier than ever!

The Ultimate Guide to Delicious and Healthy Hara Bhara Kebabs: A 90s Classic Reimagined

Step into a world of vibrant flavors and wholesome goodness with these incredible Hara Bhara Kebabs. Perfectly crispy on the outside and wonderfully soft on the inside, these vegetarian delights are packed with nutritious greens and aromatic spices. They strike an ideal balance between healthy eating and indulgent snacking, making them a fantastic choice for any occasion, from a casual family dinner to an elegant party appetizer. If you miss those iconic, restaurant-style Indian snacks from the 90s, this recipe promises to deliver all the nostalgia with a fresh, homemade twist.

What sets Hara Bhara Kebabs apart is their remarkable versatility and universal appeal. Their alluring green hue, satisfying texture, and explosion of fresh flavors will have everyone reaching for more, ensuring they become a staple in your culinary repertoire. Whether you serve them alongside a zesty coriander chutney, enjoy them with a comforting hot cup of chai, or arrange them as the star of your party platter, these kebabs are guaranteed to impress.

Why You’ll Love These Hara Bhara Kebabs: More Than Just a Snack

Hara Bhara Kebabs are more than just a snack; they are a delightful culinary experience offering numerous benefits that make them a favorite in households and at gatherings. Here’s why these green patties will earn a permanent spot in your recipe collection:

• Nutrient-Rich Goodness: Don’t let their delicious taste fool you—these kebabs are a powerhouse of nutrition. Packed primarily with fresh spinach (palak) and green peas, they are an excellent source of dietary fiber, essential vitamins (especially A and K from spinach), and vital minerals. It’s a clever and remarkably tasty way to incorporate more greens into your diet, pleasing even the pickiest eaters without them realizing they’re consuming a wholesome meal.
• Effortlessly Quick & Easy: Whether you prefer the traditional pan-frying method for a classic crisp or the modern convenience of an air fryer for a healthier alternative, these kebabs come together with surprising ease. The preparation process is straightforward, and cooking time is minimal, making them perfect for busy weeknights, last-minute guests, or impromptu entertaining. You’ll be amazed at how quickly you can whip up a batch.
• Perfect for Meal Prep & Lunchboxes: These versatile kebabs travel exceptionally well, retaining their exquisite flavor and satisfying texture even when cold, which makes them an ideal candidate for weekly meal prepping. Pack them in your kids’ lunchboxes for a healthy, exciting, and visually appealing alternative to traditional sandwiches, or take them to work for a satisfying and energizing midday snack that breaks the monotony.
• Remarkably Versatile: Beyond serving them as standalone appetizers or snacks, Hara Bhara Kebabs can be ingeniously incorporated into various meals. Crumble them into wraps, pita pockets, or quesadillas for a flavorful and substantial lunch. Add them to sandwiches or burgers for an Indian-inspired twist that will surprise and delight. They can even be served as a unique and healthy side dish with your main course, complementing a wide array of flavors.
• Crowd-Pleasing Vegetarian Option: Catering to diverse dietary preferences is easy with Hara Bhara Kebabs. Being naturally vegetarian, they are a fantastic and inclusive option for parties, gatherings, and potlucks, ensuring everyone can enjoy a delicious and satisfying bite. With minor modifications (see FAQs), they can also be made completely vegan and gluten-free, broadening their appeal even further.
• Nostalgic Flavors: For many, these kebabs evoke a profound sense of nostalgia, reminiscent of the cherished classic Indian restaurant appetizers from the vibrant 1980s and 90s. Recreating these beloved, authentic flavors at home allows you to share a taste of tradition and cherished memories with friends and family, offering a comforting and familiar culinary experience.

The Essence of Hara Bhara Kebabs: A Deep Dive into Key Ingredients

The magic of Hara Bhara Kebabs lies in a harmonious blend of fresh vegetables, aromatic Indian spices, and cleverly chosen binding agents. Each ingredient plays a crucial role in creating their signature vibrant green color, delightful texture, and irresistible flavor. Understanding the purpose of each component will help you appreciate the depth of this classic Indian snack. Here’s a closer look at what you’ll need to assemble these culinary gems:

Fresh, Green Vegetables for Color, Texture, and Nutrition:

• Spinach (Palak): The undisputed star of the show, spinach is responsible for the characteristic “Hara” (green) color that gives these kebabs their name. Beyond its visual appeal, spinach is a powerhouse of nutrients, including iron, Vitamin K, and antioxidants. Choose fresh, vibrant leaves for the best flavor and color.
• Green Peas: Adding a touch of natural sweetness and another layer of vivid green, green peas contribute significantly to both the flavor profile and the soft, slightly grainy texture of the kebabs. Both fresh and frozen peas work perfectly here, offering convenience without compromising taste.
• Capsicum (Green Bell Pepper): Finely chopped green capsicum not only enhances the verdant color but also adds a subtle, refreshing crunch and a distinctive vegetal sweetness that brightens the overall flavor.
• Mint Leaves: Fresh mint is absolutely essential for that distinctive, cooling, and refreshing aroma and taste. It provides a crucial herbaceous note that elevates the kebabs from simply good to truly exceptional, cutting through the richness.
• Coriander Leaves (Cilantro): Another indispensable herb in Indian cooking, fresh coriander (cilantro) provides a bright, citrusy, and slightly peppery note. It rounds out the “Hara” profile, contributing a fresh and aromatic finish to the mixture.

The Perfect Binders for Shape, Structure, and Crispy Texture:

• Potatoes: Boiled, peeled, and thoroughly mashed potatoes are the traditional and most effective binder in Hara Bhara Kebabs. They ensure the kebabs hold their shape beautifully during cooking and provide a wonderfully soft, creamy interior that contrasts with the crispy exterior.
• Gram Flour (Besan): Roasted gram flour, made from ground chickpeas, adds a subtle nutty flavor and acts as a secondary binding agent. It is excellent at absorbing any residual moisture, which is key to preventing soggy kebabs, and contributes significantly to the kebab’s desired crispy exterior. Roasting it beforehand is a critical step to enhance its flavor and eliminate any raw taste.
• Bread Crumbs: These serve a dual purpose: they help absorb any remaining excess moisture from the vegetable mixture, and they contribute to the overall texture, adding to the desired crispiness and structural integrity when the kebabs are fried or air-fried.

Aromatic Spices for Depth and Signature Flavor:

• Green Chillies: For a delightful and adjustable kick of heat. You can increase or decrease the quantity according to your personal spice preference, from mild to fiery.
• Ginger & Garlic: This classic aromatic duo forms the foundational flavor base, providing warmth, pungency, and depth. Freshly chopped ginger and garlic offer the most vibrant flavor.
• Jeera (Cumin) Whole & Powder: Whole cumin seeds are typically tempered in hot oil at the beginning of the cooking process, imparting a foundational earthy and aromatic base. Cumin powder, on the other hand, adds a consistent depth of flavor throughout the entire kebab mixture.
• Chat Masala: This complex, tangy, savory, and slightly spicy spice blend is a true game-changer. It adds an irresistible street-food flavor that brightens and invigorates the entire dish, giving it that characteristic “zing.”
• Amchur Powder (Dry Mango Powder): Contributes a lovely, distinct sour note to the kebabs. This tartness perfectly balances the richness of the vegetables and the warmth of the spices, adding a layer of complexity.
• Garam Masala Powder: A quintessential Indian spice blend that adds warmth, complexity, and a signature aromatic profile. It’s often added towards the end of cooking or mixed into the base for maximum impact.
• Kasuri Methi (Dried Fenugreek Leaves): Roasted and then crushed between your palms, these leaves impart a unique, slightly bitter, and highly aromatic flavor that is characteristic of many authentic North Indian dishes, adding an irreplaceable layer of depth.
• Salt: Essential for seasoning and meticulously bringing out and harmonizing all the other incredible flavors within the kebab mixture.

Enrichment and Elegant Garnish:

• Grated Paneer (Indian Cottage Cheese): While optional, adding grated paneer introduces a delightful richness, a subtle creamy texture, and an extra boost of protein to the kebabs. It’s highly recommended for an authentic, more decadent restaurant-style touch.
• Halved Cashews: Placed elegantly on top of each kebab before cooking, these add a touch of sophistication, a delightful textural crunch, and a rich, buttery flavor that complements the greens beautifully.
• Cooking Oil/Ghee: Used for sautéing the vegetables and, crucially, for frying the kebabs to a beautiful golden-brown crisp. Using ghee (clarified butter) specifically adds an unparalleled traditional aroma and depth of flavor that is highly prized in Indian cuisine.

Step-by-Step Guide to Making Perfect Hara Bhara Kebabs

Crafting these delectable Hara Bhara Kebabs is a rewarding experience, and following a clear, detailed process ensures perfect, flavorful results every single time. Here’s your comprehensive guide to bringing this classic Indian appetizer to life:

Phase 1: Preparation of Greens

1. Bring a large pot of water to a rolling boil. Carefully add the fresh spinach leaves and blanch them for exactly 2 minutes. This brief cooking helps soften the spinach while retaining its vibrant color. Immediately transfer the blanched spinach to a bowl filled with ice-cold water (this step, known as shocking, effectively stops the cooking process and locks in the bright green hue). Drain the spinach thoroughly and, using your hands or a clean kitchen towel, squeeze out every single drop of excess water. The drier the spinach, the better your kebabs will hold their shape. Finally, finely chop the drained spinach.
   Ingredients: Spinach (Palak)

Phase 2: Sautéing the Aromatics and Vegetables

2. Heat 2 tablespoons of ghee or your preferred cooking oil in a large, wide pan or skillet over medium heat. Once the oil is shimmering and hot, add the whole jeera (cumin seeds) and let them splutter for about a minute. This step, known as tempering, releases their intense, earthy aroma, forming the flavor base.
   Ingredients: Ghee or cooking oil, Jeera whole
3. Add the finely chopped ginger and green chillies to the pan. Sauté for another minute until fragrant, ensuring the raw aroma of ginger and chili mellows. Remember to adjust the quantity of green chillies based on your personal desired spice level.
   Ingredients: Ginger, Green chillies
4. Introduce the chopped capsicum, green peas (whether cooked or frozen), and the blanched, thoroughly chopped spinach to the pan. Add a pinch of salt at this stage; salt helps draw out moisture from the vegetables. Sauté for 2-3 minutes, stirring continuously, until all the moisture has completely evaporated. This is a critical step: it is crucial for the vegetable mixture to be as dry as possible to prevent soggy kebabs that fall apart. Once dry, remove the pan from heat and set the mixture aside to cool completely.
   Ingredients: Chopped capsicum, Green peas, Salt

Phase 3: Grinding and Mixing the Kebab Base

5. Once the sautéed vegetable mixture has cooled down, transfer it to a grinding jar (or a food processor). Add the fresh mint leaves and coriander leaves. Grind all these ingredients together to a fine, smooth paste. Crucially, do not add any water during this step; the natural residual moisture from the vegetables should be sufficient to form a paste.
   Ingredients: Mint leaves, Coriander leaves
6. Transfer this vibrant green paste to a large mixing bowl. Now, add the boiled, peeled, and thoroughly mashed potatoes, grated paneer (if you are using it for extra richness), chat masala, amchur powder, jeera powder, garam masala powder, roasted and crushed kasuri methi, the remaining salt, roasted besan (gram flour), and bread crumbs. Using your hands, combine all these ingredients thoroughly until a cohesive, dough-like mixture forms. Ensure there are no lumps from the potatoes and that all the spices are evenly distributed throughout the mixture.
   Ingredients: Medium potatoes, Grated paneer, Chat masala, Amchur powder, Jeera powder, Garam masala powder, Roasted kasuri methi, Salt, Roasted besan, Bread crumbs

Phase 4: Shaping and Chilling the Kebabs

7. Lightly grease your palms with a little oil to prevent sticking. Take a spoonful of the kebab mixture (approximately 30-35 grams, or about 2 tablespoons) and gently shape it into a round, flat patty, often referred to as a ‘tikki’. For an elegant finish, press a halved cashew nut onto the center of each kebab, securing it gently. This recipe typically yields a total of 15-18 delicious kebabs, depending on their size.
   Ingredients: Halved cashews
8. Arrange the shaped kebabs neatly on a plate or tray and refrigerate them for 15-20 minutes. This crucial chilling period allows the binders (potatoes, besan, breadcrumbs) to fully set and the mixture to firm up, significantly reducing the chances of the kebabs crumbling or breaking apart when they are introduced to the hot oil or air fryer.

Phase 5: Cooking the Kebabs

Method A: For Pan-Fried Kebabs (Traditional Crisp)

9. Heat 3-4 tablespoons of cooking oil in a wide, non-stick pan or skillet over medium heat. Once the oil is hot and shimmering, carefully place the chilled kebabs into the pan in batches, ensuring not to overcrowd it. Overcrowding can lower the oil temperature and result in soggy kebabs. Shallow fry for approximately 5-6 minutes on each side, or until they turn beautifully crisp and a deep golden brown. Cooked in batches, this method ensures even browning and that coveted perfect crispy texture.
   Ingredients: Cooking oil for frying kebabs

Method B: For Air-Fried Kebabs (Healthier Option)

10. Preheat your air fryer to 180°C (350°F). Lightly brush the air fryer basket with a thin layer of oil to prevent sticking. Arrange the kebabs in a single layer on the tray, making sure not to overcrowd them to allow for optimal air circulation. Lightly brush the tops of the kebabs with a little oil. Air fry for 12 minutes at 180°C, ensuring you flip them every 3 minutes to promote even cooking and browning on all sides. For an extra golden and super crispy finish, increase the temperature to 190°C (375°F) for the last minute on each side. If necessary, cook in batches to ensure perfectly even and crisp results.

Phase 6: Serving

11. Serve your freshly cooked Hara Bhara Kebabs immediately while they are hot and at their crispiest. They pair wonderfully with your favorite fresh mint-coriander chutney, tangy tamarind chutney, or even classic ketchup. Enjoy!

Expert Tips for Perfect Hara Bhara Kebabs: Mastering the Art

Achieving the perfect Hara Bhara Kebab is all about attention to detail and understanding a few key culinary principles. These expert tips, gleaned from years of kitchen experience, will help you master the recipe and consistently create kebabs that are wonderfully crispy, bursting with flavor, and hold their shape beautifully:

1. Crucial Moisture Removal is Key: This is arguably the most important tip for flawless kebabs. After blanching the spinach and thoroughly sautéing the vegetables, it is absolutely essential to squeeze out every last drop of excess water. If the mixture remains soggy, your kebabs will be difficult to shape, will inevitably break apart during frying, and will lack that desirable firm, crispy exterior. Use a clean kitchen towel, muslin cloth, or your hands to firmly press out the liquid until the mixture feels quite dry.
2. Taste and Adjust Spice Levels Smartly: Before you add the binding agents (potatoes, besan, breadcrumbs) and fully form the kebabs, take a small portion of the sautéed vegetable mixture and taste it. This allows you to fine-tune the heat by adding more green chilies if you prefer a spicier kebab, or reducing them if you’re cooking for children or those sensitive to spice. Remember, it’s always easier to add more spice than it is to take it away.
3. Chill for Optimal Firmness: Once you’ve shaped your kebabs, it’s vital to refrigerate them for at least 15-20 minutes before proceeding to cook. This chilling period allows all the binders within the mixture to properly set and the overall structure to firm up. This significantly reduces the chances of the kebabs crumbling or breaking apart when they are subjected to the heat of hot oil or an air fryer. Don’t skip this step!
4. Optimize for a Lighter Version with an Air Fryer: For a healthier take that doesn’t sacrifice that satisfying crispiness, fully embrace your air fryer! A light brush of oil on the shaped kebabs and a thin coating in the air fryer basket is usually all that’s needed. Air frying yields a wonderfully crisp exterior with significantly less oil, making these kebabs a guilt-free and equally delicious alternative to traditional deep or shallow frying.
5. Achieve Uniformity in Shaping for Even Cooking: For the best results in terms of both appearance and even cooking, strive to make your kebabs uniform in size and thickness. Using a cookie scoop or an ice cream scoop can help portion the mixture consistently, and then you can flatten and shape them by hand. This ensures that all your kebabs cook through at the same rate and achieve a consistent texture and color.
6. Never Overcrowd the Pan or Air Fryer: Whether you’re pan-frying or air-frying, it’s imperative to cook the kebabs in batches. Overcrowding a pan will drastically lower the oil temperature (for pan-frying), leading to greasy, less crispy kebabs. In an air fryer, overcrowding restricts proper air circulation, resulting in uneven cooking and a lack of crispness. Give your kebabs ample space to breathe and brown beautifully.
7. Roast Besan (Gram Flour) Properly: When using gram flour (besan) as a binding agent, always take the time to dry roast it on low heat. Stir it constantly until it becomes fragrant and takes on a subtle nutty aroma, typically 3-4 minutes. This crucial step enhances its flavor profile and removes any raw, pasty taste. Be extremely careful not to over-brown it, as burnt besan can impart a distinctly bitter and unpleasant flavor to your otherwise delicious kebabs.

Frequently Asked Questions About Hara Bhara Kebabs

Here are some common questions about making, storing, and enjoying Hara Bhara Kebabs, offering solutions, variations, and additional insights to suit your needs and preferences.

Creative Serving Suggestions for Hara Bhara Kebabs: Elevate Your Experience

While Hara Bhara Kebabs are a delightful treat on their own, their remarkable versatility allows for numerous creative serving options that can elevate your dining experience, transforming a simple snack into a memorable meal component:

• The Classic Appetizer Platter: Serve these warm, freshly cooked kebabs with an assortment of popular Indian dips. Options include a cool and refreshing mint-coriander chutney, a sweet and tangy tamarind chutney, or even a simple dollop of plain yogurt mixed with a pinch of salt and roasted cumin powder (boondi raita also works wonderfully). A squeeze of fresh lemon juice over the kebabs just before serving brightens their flavors and adds a zesty finish.
• The Quintessential Tea-Time Snack: Pair these savory, green kebabs with a steaming cup of authentic masala chai for a comforting and immensely satisfying afternoon snack. This combination is perfect for a cozy evening, a relaxed weekend, or whenever you crave a heartwarming, flavorful bite.
• Flavorful Kebab Rolls and Wraps: For a more substantial meal, gently crumble the kebabs or place them whole inside warm roti, naan, or whole wheat wraps. Enhance the experience by adding some thinly sliced red onions, a generous drizzle of your favorite chutney, and perhaps some shredded lettuce or thinly sliced cucumbers for added freshness and crunch. This creates a wholesome, flavorful, and portable meal.
• Gourmet Mini Sliders: Use slightly smaller kebab patties and serve them in mini burger buns or slider rolls. Top with a slice of ripe tomato, a ring of red onion, and a touch of spicy mayo, a vibrant mint chutney, or even a dollop of creamy hummus for a fun, interactive, and undeniably delicious party snack that will impress your guests.
• A Healthy Side Dish with Mains: Integrate these healthy kebabs into a larger Indian meal by serving them alongside your favorite Indian curry, a hearty dal (lentil stew), or a fragrant rice dish like biryani or pulao. They add a delicious, nutritious, and visually appealing green component that complements the main course beautifully.
• Innovative Salad Topping: For a fresh and exciting twist, roughly chop cooled Hara Bhara Kebabs and sprinkle them generously over a fresh green salad. This addition provides a wonderful boost of texture, protein, and a burst of savory Indian flavors, transforming a simple salad into a more fulfilling meal.

Healthy food doesn’t have to be boring, bland, or compromise on taste, and these Hara Bhara Kebabs are the perfect, vibrant example of that principle in action. Their rich, aromatic flavors and satisfying texture are so appealing that even the most discerning palates, including those of notoriously picky eaters, will find themselves enthusiastically reaching for second and even third servings. These kebabs truly offer a delightful and ingenious way to enjoy nutritious greens, transforming them into a genuinely irresistible dish that celebrates both health and incredible flavor.

We absolutely love seeing your culinary creations and how you make our recipes your own! Don’t forget to tag us on Instagram @my_foodstory when you whip up a batch of these fantastic Hara Bhara Kebabs. We can’t wait to celebrate your delicious achievements and see your unique twists on this timeless classic recipe!

Hara Bhara Kebabs Recipe: A Taste of Tradition

By: Richa

These Hara Bhara Kebabs, expertly crafted with fresh greens and hearty potatoes, are a timeless 90s snack. Best enjoyed with vibrant green chutney or classic ketchup, they’re perfect for any gathering!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 18 kebabs

Ingredients

• 1 bunch palak / spinach, 180 gms (approx. 35-40 leaves)
• 2 tablespoons ghee or cooking oil
• 1 teaspoon jeera whole (whole cumin seeds)
• 1 inch ginger, finely chopped
• 2 green chillies, chopped (adjust to taste for desired heat)
• 1 cup chopped capsicum (green bell pepper), 150 gms
• ½ cup green peas, 80 gms (cooked or frozen)
• 1 tablespoon fresh mint leaves
• 2 tablespoons fresh coriander leaves
• 2 medium potatoes, boiled, peeled & mashed (approx. 300 gms)
• ¼ cup grated paneer (Indian cottage cheese, optional, for richness)
• 2 teaspoons chat masala
• ½ teaspoon amchur powder (dry mango powder)
• 1 teaspoon jeera powder (ground cumin)
• ¾ teaspoon garam masala powder
• 1 teaspoon roasted kasuri methi (dried fenugreek leaves), crushed
• ¾ teaspoon salt (or to taste)
• 4 tablespoons roasted besan (gram flour) – refer to Note 1 for preparation instructions
• 3 tablespoons bread crumbs
• 7-8 halved cashews, for elegant garnish
• 3-4 tablespoons cooking oil for frying kebabs

Instructions

1. Bring water to a rolling boil in a pan. Blanch spinach leaves for 2 minutes, then immediately transfer them to a bowl of ice-cold water to retain their vibrant color. Drain thoroughly and firmly squeeze out all excess water from the spinach, then finely chop.
2. Heat ghee or cooking oil in a pan over medium heat. Add whole jeera and sauté for a minute until fragrant and spluttering.
3. Add finely chopped ginger and green chillies to the pan, sauté for another minute until their raw aroma dissipates.
4. Add chopped capsicum, green peas, blanched spinach, and ¾ teaspoon salt. Sauté for 2-3 minutes, stirring continuously, until all moisture has completely evaporated. This step is crucial for non-soggy kebabs. Set aside to cool completely.
5. Once cooled, transfer the sautéed vegetable mix to a grinding jar or food processor. Add fresh mint leaves and coriander leaves. Grind to a fine paste. Do not add any water while grinding, as the vegetables’ moisture should suffice.
6. Transfer the vibrant green paste to a large mixing bowl. Add the mashed potatoes, grated paneer (if using), chat masala, amchur powder, jeera powder, garam masala powder, crushed kasuri methi, remaining salt, roasted besan, and bread crumbs. Combine all ingredients thoroughly using your hands until a cohesive, dough-like mixture forms.
7. Lightly grease your palms with oil. Take a spoonful of the mixture (about 2 tablespoons) and shape it into a round tikki (patty). Gently press a halved cashew on top of each kebab for garnish. This recipe typically yields approximately 15-18 kebabs.
8. Arrange the shaped kebabs on a plate or tray and refrigerate for 15-20 minutes. Chilling helps them firm up, making them easier to handle and preventing them from breaking apart during cooking.

For Pan-Fried Kebabs:

9. Heat 3-4 tablespoons of cooking oil in a wide pan over medium heat. Shallow fry the chilled kebabs in batches, ensuring not to overcrowd the pan. Cook for 5-6 minutes on each side until they are beautifully crisp and golden brown.

For Air-Fried Kebabs:

10. Preheat your air fryer to 180°C (350°F). Lightly brush the air fryer basket with oil. Place the kebabs in a single layer, brush with a little oil, and air fry for 12 minutes at 180°C, flipping every 3 minutes. For extra crispiness and a golden finish, air fry for an additional minute on each side at 190°C (375°F). Cook in batches to ensure even results.

Notes for Success

1. To make roasted besan: Add gram flour (besan) to a dry kadai or pan. Dry roast on low heat for 3-4 minutes, stirring constantly, until it turns fragrant and has a nutty aroma. Be careful not to brown it excessively, as burnt besan will impart a bitter taste.
2. It is paramount to ensure that the capsicum, peas, and spinach mixture is thoroughly sautéed until all moisture has evaporated. A dry mixture is absolutely crucial for producing kebabs that hold their shape impeccably and become wonderfully crispy when fried.
3. Only when the kebab mixture is sufficiently dry and cohesive will it bind well, maintain its desired shape, and crisp beautifully during the cooking process, ensuring a perfect outcome every time.

Nutrition Information (per kebab, approximate values)

Calories: 88kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 130mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg

This article was thoughtfully researched and crafted by Harita Odedra.