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Methi ke Kabab

Dried fenugreek leaves mixed with split Bengal gram make delicious kabab. This recipe is from FoodFood TV channel

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Methi ke Kabab
Main Ingredients Split Bengal Gram, Fried Fenugreek Leaves
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 1-1.30 hour
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Methi ke Kabab

  • 1 cup Split Bengal Gram soaked
  • 4 teaspoons Fried Fenugreek Leaves
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 Green chilli
  • 1 medium bunch Spinach blanched
  • 1 teaspoon Cumin powder
  • 1/2 cup Khoya / mawa
  • 4 tablespoons Oil
  • for garnishing A few thin strips of ginger
  • Schezwan chutney for serving

Method

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  1. Heat Bengal gram with ½ cup water in a deep non-stick pan. Add turmeric powder and salt and cook for 20 minutes.
  2. Roughly chop green chilli and spinach, put them in a mixer jar and grind to a paste.
  3. Strain Bengal gram, cool and grind with spinach mixture to a coarse paste. Transfer into a bowl.
  4. Add cumin powder, dried fenugreek leaves and khoya and mash.
  5. Heat oil in a non-stick pan.
  6. Shape spoonsful of the mixture into balls and flatten them into kababs.
  7. Place them in the pan and shallow-fry, turning sides, till crisp on both sides. Drain on absorbent paper.
  8. Arrange them on a serving plate and serve hot garnished with ginger strips and with Scehzwan chutney.

Nutrition Info

Calories 1720
Carbohydrates 30.7
Protein 64.6
Fat 96.2
Other Fiber 36.8
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