Sanjeev Kapoor

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Hariyali Kabab  Recipe

Paneer adds a special touch to these green peas, spinach and potato kababs.

This recipe is contributed by Member Rekha Makote.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Hariyali Kabab

Main Ingredients

Spinach, Green peas





Level Of Cooking



  • Spinach blanched and chopped
    1 bunch
  • Green peas boiled and crushed
    1 cup
  • Salt
    to taste
  • Potato boiled peeled and mashed
    2 medium
  • coriander leaves chopped
    1 tablespoon
  • Green chilli paste
    1 1/2 teaspoon
  • Paneer (cottage cheese) grated
    1 tablespoon
  • Cornflour/ corn starch
    1/4 cup
  • Oil
    to deep fry


Step 1

Mix together spinach and potatoes. Add salt and mix. Mix green peas, coriander leaves, green chilli paste, cottage cheese and salt in another bowl.Divide both potato and peas mixture into eight equal portions.

Step 2

Roll the potato mixture into balls and make a dent in the centre. Stuff a portion of pea stuffing and seal the edges.Shape into tikkis.

Step 3

Roll the tikkis in corn flour and dust off excess corn flour.Heat oil in a kadai and deep fry the tikkis till crisp. Drain on an absorbent paper. Serve hot with tomato ketchup.

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