Spinach and Chana Kebab ( Healthy Starter Recipe )
by Tarla Dalal
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Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a health book!
- Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Cool slightly and blend in a mixer to a coarse mixture. Keep aside.
- Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates.
- Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry.
- Cool slightly and divide the mixture into 8 equal portions.
- Roll out each portion into a 67 mm. (2½”) thin flat round kebab.
- Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil and cook each kebab on a slow flame, using ? tsp of oil, till they turn golden brown in colour from both the sides.
- Serve hot with garlic chutney.
|Energy|| 82 calories|
|Protein|| 4.2 gm|
|Carbohydrates|| 10.7 gm|
|Fat|| 2.5 gm|
|Fibre|| 2.9 gm|
|Folic acid|| 85.4 mg|
|Iron|| 1.4 mg|
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