Hariyali Kabab Recipe - Paneer adds a special touch to these green peas, spinach and potato kababs.

This recipe is contributed by Member Rekha Makote.

Main Ingredients : Spinach, Green peas

Cuisine : Hyderabadi

Course : Snack

Hariyali Kabab

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Hariyali Kabab Recipe - How to make Hariyali Kabab


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Spinach blanched and chopped1 bunch

  • Green peas boiled and crushed1 cup

  • Salt to taste

  • Potato boiled peeled and mashed2 medium

  • coriander leaves chopped1 tablespoon

  • Green chilli paste 1 1/2 teaspoon

  • Paneer (cottage cheese) grated1 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.