Spinach and Chana Kebab (Diabetic-friendly Recipe) Video of Tarla Dalal

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.

How to proceed

To make spinach and chana kebab, 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 10 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, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
Repeat step 6 to cook 5 more kebabs.
Serve the spinach and chana kebab hot with garlic chutney.