Hariyali Kabab Recipe
Summary
Ingredients
| Pulpy paneer | 1 Cup (16 tbs) | |
| Green pea paste | 1 Cup (16 tbs) | |
| Bread slice | 3 | |
| Green chili | 4 , finely chopped | |
| Finely chopped coriander | 1 Cup (16 tbs) (Fresh Pieces) | |
| Salt | To Taste | |
| Amchur | 1 1⁄2 Teaspoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Grated cheese | 1⁄4 Cup (4 tbs) | |
| Refined oil | 2 Cup (32 tbs) (For Frying) | |
| Refined oil | 2 Cup (32 tbs) (For Frying) |
Nutrition Facts
Serving size
Calories 1498 Calories from Fat 1399
% Daily Value*
Total Fat 158 g243.5%
Saturated Fat 21.2 g106.2%
Trans Fat 0 g
Cholesterol 16.4 mg5.5%
Sodium 411.1 mg17.1%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.69 g2.8%
Sugars 2.9 g
Protein 10 g19.9%
Vitamin A 13.3% Vitamin C 30.3%
Calcium 11.6% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
2 Heat the oil in a non-stick karahi and add the paneer mixture. Fry over medium low heat till it forms a ball.
3 Dip the bread slices in water and squeeze to get rid of excess moisture. Add the bread, green chillies, fresh coriander, salt, amchur and garam masala powder to the paneer and pea mix. Blend well.
4 Divide into small balls. Fill each with a little grated cheese. Deep fry till golden brown.
5 Serve with chutney or sauce. Variation: You may stuff the kabab with finely chopped coriander and green chMlies slaked in lime juice instead of the cheese.
Chef
