Palak Dahi Ke Kebab

Ingredients

• ¼ cup finely chopped spinach leaves
• 1 cup hung yogurt (dahi)
• 1 green chilli, finely chopped
• ¼ teaspoon garam masala powder
• Salt to taste
• White pepper powder to taste
• 2 tablespoons roasted chana dal powder
• 1 cup dried breadcrumbs
• Oil for deep frying
• Green chutney to serve
• Onion rings to serve
• Fresh mint sprigs to serve
• Stuffing
• ¼ cup blanched and chopped spinach leaves
• 1 teaspoon oil
• 2 teaspoons finely chopped ginger
• 1 teaspoon finely chopped green chillies
• Salt to taste
• 1 teaspoon finely chopped almonds
• 1 teaspoon finely chopped cashewnuts
• 1 teaspoon finely chopped raisins
• Black pepper powder to taste
• ½ teaspoon garam masala powder
• ¼ teaspoon green cardamom powder

Method

1. Heat 1 teaspoon oil in a non-stick pan, add ginger, green chillies and blanched spinach leaves, mix well and saute for 1 minute. Add salt and mix well and transfer into a bowl. Add almonds, cashewnuts, raisins, black pepper powder, ¼ teaspoon garam masala powder and green cardamom powder and mix well and set aside to cool completely.
2. Take hung yogurt in another bowl, add green chilli, garam masala powder, salt, white pepper powder and roasted chana dal powder and mix well.
3. Spread breadcrumbs on a large plate, add chopped spinach and salt and mix well.
4. Dip your fingers in some water, take a portion of yogurt mixture, and make a cavity in the center. Add a spoonful of spinach stuffing in it and bring the edges together and shape it into a kebab.
5. Coat each kebab with the breadcrumb mixture.
6. Heat sufficient oil in a kadai. Slide in the kebabs into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
7. Arrange the kebabs on a serving plate, serve hot with green chutney, onion rings and mint sprigs.