This amazing Kebab is all that you need to make your starters healthy. This really tasty veg kebab
made with spinach is very good way to making your kids eat a lots of greens which they generally
fussy of eating. It requires a very little oil and gives you best results if made with home made paneer
or Indian Cottage cheese. Do try this and I am sure you will fall in love with this vegetarian version of
kebab.
Ingredients
1 bunch Spinach leaves
2 tbsp Oil + for shallow frying the kebabs
8 to 10 green chillies ( reduce the quantity if making for kids)
1 inch ginger
½ cup mint leaves
Coriander leaves handful along with stem
½ cup roasted peanuts/roasted chana dal
200gms grated paneer
Salt to taste
½ cup bread crumbs
1-2 tbsp Besan/gram flour.
Method
1.Boil enough water in a deep pan with one spoon of salt. Once the water starts boiling add the
spinach leaves to the pan and boil it for 5 to 6 minutes. Strain the leaves and keep it aside.
2.Heat a kadai / wok and add 2 tbsp of oil to it. Fry the green chillies, chopped ginger, mint leaves
and coriander leaves together. To this add the boiled spinach leaves and mix. Now add the roasted
peanuts if you are allergic to nuts you can add roasted channa dal(which is also a good source of
protein).Then add the grated paneer(prefer homemade paneer)200gms and mix well again for 2 minutes.
3.Switch of the flame and let the mixture cool to room temperature. Once the mixture is cooled
completely grind it to a fine paste with the help of a grinder and empty it in a bowl. Add salt as per
your taste to the mixture and then add the bread crumbs and mix well. If the mixture looks very stick.
add 1-2 tbsp of gram flour or besan depending upon the stickiness of the dough.
4.Wash your hands and apply a little oil and try to shape the kebab according to the shape you
desire. Once all the kebab have been shaped heat a griddle or tawa and heat little oil. Slowly flip in
the kebabs and roast in from both the sides. Once they are golden brown from both the sides.Remove and serve with Onion rings.
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