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!

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Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 8 kebabs
Show me for kebabs

Ingredients

For The Chana Dal Paste
1 1/2 cups cooked chana dal (split bengal gram)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste

Other Ingredients
2 tsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups blanched and puréed spinach (palak)
1 1/2 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp cornflour
2 tsp garam masala
1/2 tsp white pepper powder
salt to taste

For Serving
garlic chutney

Method
For the chana dal paste

Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 3 to 4 minutes.
Cool slightly and blend in a mixer to a coarse paste. Keep aside.

How to proceed

Heat ½ 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 2 to 3 minutes or till the water evaporates.
Add all the remaining ingredients along with the chana dal paste and cook on a medium flame for another 3 to 4 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”) flat round kebab.
Heat a non- stick tava (griddle) and cook each kebab, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides.
Serve hot with garlic chutney.

Nutrient values