Stuffed Hariyali Kabab

Stuffed Hariyali kabab recipe is prepared from mixed green vegetables with curd ball stuffing, and then deep fried. This is very tasty and can be served as an appetizer with sweet and spicy chutney.

Stuffed Hariyali Kabab
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 25 minutes
Cook Time
25-30 minutes
Stuffed Hariyali Kabab
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 25 minutes
Cook Time
25-30 minutes
Ingredients
For Kabab
For Filling
Instructions
  1. Boil the potatoes, mash it and keep aside. Steam the beans, peas and spinach in a steamer till vegetables gets tender. Blanch the spinach in boiling water and squeeze the water from spinach.
  2. Drain the excess moisture from vegetables by pressing it between the paper towel.
  3. Heat oil in a pan at medium heat. Add shah jeera, green chilies and ginger-garlic paste. Saute it for 30 sec at medium heat. Add all steamed vegetables, chaat masala, amchoor powder, turmeric powder, gram masala powder, mint leaves and coriander leaves (You can use 1 tsp coriander & mint chutney) and saute for 5 min at medium to high heat till all the water evaporates. Turn off the heat and let it cool down.
  4. Grind the vegetables in a food processor to make a paste.
  5. In a mixing bowl, add vegetable paste, mashed potatoes, corn starch, rava, bread crumbs and salt, mix it well. The mixture should be dough consistency. Keep it aside.
  6. In a mixing bowl, take hung curd, finely chopped nuts (pistachios, cashew nuts and raisins), rava, chaat masala, green cardamom powder, sugar and salt and mix it well. Make tiny balls from the mixture and keep it aside.
  7. Take equal portion of vegetable dough, make a round shape, make a hole in to the center and fill with hung curd ball and seal it and give a nice kabab shape. Dust it with corn starch. Make all kabab following the same process. Keep it aside.
  8. Heat oil in a deep pan at medium to high heat. Once oil gets hot enough bring the temperature to medium heat. Drop the Hariyali kabab in to the hot oil and fry them till slightly golden color from all sides. Place the kababs on tissue pepper. (Please ensure the oil is hot before dropping the kababs otherwise it would split). You could also shallow fry instead of deep fry.
  9. Hot Hariyali kabab is ready to be served.
  10. Serve as a appetizer with sweet and green chutney with curd.
Recipe Notes

1. Leaving boiled potatoes in water for too long will result in potatoes absorbing high amount of moisture and when you mix them for kabab, it will make the kabab dough watery. So, please remove the potatoes immediately after boiling (by rinsing pressure cooker in cold water to release the pressure quickly).

2. To make hung curd (thick curd),  take 2 cups of normal curd in a muslin cloth and tie using a rubber band. Hang it and place a pot below to collect the dropping water. Wait until the water stops dropping from the cloth.Take kitchen paper towel and make 3 layers, place the curd with muslin cloth on it and wrap it tightly. Refrigerate the curd until all the moisture gets absorbed into paper towel for about 2 hours.

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2 thoughts on “Stuffed Hariyali Kabab”

  1. Wow, this looks amazing. I tried Hara Bhara kabab just this Sunday, but did not turn out as great . I put them on tava because it started absorbing oil. I had not used
    paper towel and so many green veggies. Will try this one out:)

    1. Vidya, I think there could be two reasons, one if the kabab mixture was watery, or the oil was not hot. Please ensure the mixture is not watery by squeezing the water from all veggies and also potato should be removed from the water immediately after boiling. Heat the oil at high heat to start with and later bring down to medium. Please try and see if this comes out well. Thanks.

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