How to make Chickpeas Spinach Kofta -
Chickpeas mixed with sautéed chopped spinach and masalas, shaped into quenelles, shallow fried and served with yogurt and tahini dip.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Chickpeas Spinach Kofta checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach With Raisins, Spinach Rice And Olive Balls . You can also find more Snacks and Starters recipes like Eggplant Pizza Bites, Chutney Dosa, Cheese and Olive Sandwich, Tortilla With Grilled Vegetables And Rice - Grill .
Chickpeas Spinach Kofta Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 6-7 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chickpeas Spinach Kofta Recipe
Spinach leaves (palak) 1 medium bunch
Chickpeas (kabuli chana) cooked 2½ cups
Cumin powder roasted 1 teaspoon
Paprika powder 1 teaspoon
Salt to taste
Olive oil 5 tablespoons
Gram flour (besan) 2 tablespoons
Dipping sauce
Yogurt ½ cup
Tahini paste 2 tablespoons
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Lemon juice of ½ lemon
Method
Step 1
Place chickpeas, cumin powder, paprika powder, salt in a blender and blend coarsely. Transfer the mixture into a bowl.
Step 2
Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for 1 minute. Remove from heat, cool and chop finely.
Step 3
Add chopped spinach to chickpeas mixture and mix well. Add gram flour and mix well.
Step 4
Heat remaining oil in a non-stick pan.
Step 5
Divide the chickpeas-spinach mixture into equal portions and shape them into quennels. Place them in the pan and fry till golden from each side.
Step 6
To make dip, combine yogurt, tahini paste, salt, chopped coriander and lemon juice in a bowl and mix well.
Step 7
Serve hot koftas with the dip.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
