Methi ke Kabab

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

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