How to make Methi ke Kabab -
Dried fenugreek leaves mixed with split Bengal gram make delicious kabab.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split Bengal Gram, Fried Fenugreek Leaves
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Methi ke Kabab checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Mixed Vegetable Walnut Kebab - SK Khazana Low Fat Mushroom Burger Nutritious Soya Kababs Bhajnee Thalipeeth-SK KHazana
Methi ke Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi ke Kabab Recipe
Split Bengal Gram soaked 1 cup
Fried Fenugreek Leaves 4 teaspoons
Turmeric powder 1/4 teaspoon
Salt to taste
Green chilli 1
Spinach blanched 1 medium bunch
Cumin powder 1 teaspoon
Khoya / mawa 1/2 cup
Oil 4 tablespoons
A few thin strips of ginger for garnishing
Schezwan chutney for serving
Method
Step 1
Heat Bengal gram with ½ cup water in a deep non-stick pan. Add turmeric powder and salt and cook for 20 minutes.
Step 2
Roughly chop green chilli and spinach, put them in a mixer jar and grind to a paste.
Step 3
Strain Bengal gram, cool and grind with spinach mixture to a coarse paste. Transfer into a bowl.
Step 4
Add cumin powder, dried fenugreek leaves and khoya and mash.
Step 5
Heat oil in a non-stick pan.
Step 6
Shape spoonsful of the mixture into balls and flatten them into kababs.
Step 7
Place them in the pan and shallow-fry, turning sides, till crisp on both sides. Drain on absorbent paper.
Step 8
Arrange them on a serving plate and serve hot garnished with ginger strips and with Scehzwan chutney.
Nutrition Info
Calories : 1720 Kcal
Carbohydrates : 30.7 gm
Protein : 64.6 gm
Fat : 96.2 gm
Other : 36.8
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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.
