Kale Chane Ke Kebab with Hari Chutney

by Nishita Baderia

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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

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Vegetarain Kebabs

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
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Ingredients

For Hari Chutney
1 cup coriander (dhania)
1 tomato , cut in 4 pieces
1 green chilli
a pinch of asafoetida (hing)
salt to taste

For Kale Chane Ke Kebab
2 cups boiled kala chana (brown chick peas)
1 chopped green chilli
1 tbsp chopped coriander (dhania)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp garam masala
1 tsp chaat masala
1 grated tomato
2 bread slices
salt to taste

Method

For Hari Chutney:

Put all ingredients in a blender. Blend Coarsely.

For Kebabs

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