How to make Hariyali Kabab - Potato, green peas, spinach, green chillies, coriander leaves and seasonings mixed together, shaped into kababs and deep fried.

This recipe is contributed by Member Ms. Indu Vijaywargi.

Main Ingredients : Potatoes (आलू), Spinach (पालक)

Cuisine : Hyderabadi

Course : Snacks and Starters

Hariyali Kabab Recipe Card

Hariyali Kabab

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Hariyali Kabab checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Aloo Mayonnaise Tikki, Micro Idlis , Vegetable Roll Wrap, Samosa Tarts.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Kabab Recipe

  • Potatoes boiled 4 medium

  • Spinach 1 cup

  • Spinach leaves (palak) boiled and mashed 100 grams

  • Green chillies chopped 2-3

  • Fresh coriander leaves chopped 2-3 tablespoons

  • Ginger chopped 1 inch piece

  • Chaat masala to taste

  • Salt to taste

  • Cornflour/ corn starch 1/2 tablespoon

  • Oil to deep fry


Step 1

In a bowl, combine potatoes, green peas, spinach, green chillies, coriander leaves, ginger, chaat masala, salt and cornflour. Mix well.

Step 2

Divide mixture into equal portions shaped into balls.

Step 3

Press the balls in between your palms and shape them into kababs.

Step 4

Heat sufficient oil in a deep non-stick pan.

Step 5

Deep fry kababs and drain on absorbent paper.

Step 6

Serve hot with mint chutney and onion rings.