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| Main Ingredients | Potatoes, Spinach |
| Cuisine | Hyderabadi |
| Course | Snacks and Starters |
| Prep Time | 21-25 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Hariyali Kabab
- 4 medium Potatoes boiled
- 1 cup Spinach
- 100 grams Spinach leaves (palak) boiled and mashed
- 2-3 Green chillies chopped
- 2-3 tablespoons Fresh coriander leaves chopped
- 1 inch piece Ginger chopped
- to taste Chaat masala
- to taste Salt
- 1/2 tablespoon Cornflour/ corn starch
- to deep fry Oil
Method
- In a bowl, combine potatoes, green peas, spinach, green chillies, coriander leaves, ginger, chaat masala, salt and cornflour. Mix well.
- Divide mixture into equal portions shaped into balls.
- Press the balls in between your palms and shape them into kababs.
- Heat sufficient oil in a deep non-stick pan.
- Deep fry kababs and drain on absorbent paper.
- Serve hot with mint chutney and onion rings.
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