Kale Chane Ke Kebab with Hari Chutney


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Hot kebabs served with spicy green chutney. This protein rich spicy snack is perfect for rainy evenings as well as cold winter afternoons. Both the kebabs and the chutney comply with the many rules involved in cooking Jain food. This recipe does not contain any onion/garlic/roots/seedy vegetables making it a perfect 'satvik-snack'!

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Kale Chane Ke Kebab with Hari Chutney recipe - How to make Kale Chane Ke Kebab with Hari Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For Hari Chutney:

    For Hari Chutney:
  1. Put all ingredients in a blender. Blend Coarsely.

For Kebabs

    For Kebabs
  1. Take coarsely blend Kale Chane in a mixing bowl.
  2. Add green chilli, chopped coriander, red chilli powder, dry coriander powder, garam masala, chaat masala and grated tomato.
  3. Rub the 2 slices of bread together to make crumbs and add them to the mixture.
  4. Add salt and mix well.
  5. Divide the mixture into 8 equal portions and shape each portion into an oval, flat kebab.
  6. Heat a non-stick pan on a medium flame and cook each kebab, using a little oil, till both sides are golden are cooked.
  7. Drain on an absorbent paper and serve hot with 'Hari chutney'.

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This recipe was contributed by Nishita Baderia on 18 Mar 2013

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