Hara Bhara Kebab
by Tarla Dalal
Added to 288 cookbooks
This recipe has been viewed 100374 times
Vitamin E and folic acid rich spinach added to these delicious kebabs doing wonders for your eyes.
- Pressure cook the chana dal, ginger, garlic and green chillies with ¾ cup of water for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water.
- Combine the spinach, green peas and cooked dal mixture and blend to a coarse paste without using any water.
- Add the paneer, chaat masala and garam masala and mix well.
- Divide the mixture into 6 equal portions and shape them into flat kebabs.
- Roll the kebabs in the bread crumbs.
- Heat the oil in a non-stick pan and cook the kebabs on both sides till they are golden brown in colour.
- Serve hot.
Nutrient values per kebab
|Folic acid||43.2 mcg.|
|Vitamin E||0.6 mcg.|
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