Crisp and Delicious Hariyali Kabab

This is a Recipe for making at home crisp and delicious Hariyali Kabab. These Kababs prepared from a variety of high protean beans and leafy vegetables are not only tasty but healthy and nutritious and good for health.

The Hariyali Kabab makes a great add-on to any kind of meal and can also be served as a Starters Snack for any kind of party, including Kitty and Cocktail parties.

The Marathi language preparation method of this Kabab recipe can be seen here – Hariyali Kabab

Preparation Time: 45 Minutes
Serves: 4 Persons

¼ Cup Rajma
¼ Kabuli Chana
½ Cup Carrot
2 Tablespoon Green Peas
½ Cup Spinach Leaves (chopped)
¼ Cup Mint Leaves (chopped)
1” Ginger piece
8 Garlic Petals
5 Green Chilies
1 Tablespoon Lemon Juice
1 Teaspoon Garam Masala
3 Bread Slices (crumbs)
Salt as per taste

Wash and soak the Rajma and Chana at night, then next day morning cook them in a Pressure Cooker till it they are cooked. Then grind them together into a roughly paste.
In a Kadai add the shredded Carrot, Green Peas, and chopped Spinach and cook them for 3-4 minutes on a slow flame.
Prepare the Ginger-Garlic Paste, Chop the Green Chilies, Coriander and Mint Leaves.
Mix the cooked Rajma-Chana Paste, cooked Spinach, Green Chilies-Ginger-Garlic Paste, Coriander, Mint Leaves, Garam Masala and Salt and prepare 15 equal size Balls and slightly pat them to make flat round shapes. Then roll the balls into the Bread Crumbs.
Heat the Non-stick Tawa and apply a teaspoon Oil over the Tawa and arrange the balls over the Tawa, put some oil and shallow fry them from both the sides till they become crispy.
Serve hot with Tomato Sauce or Chutney.

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About Sujata Nerurkar (1709 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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