Methi ke Kabab Dried fenugreek leaves mixed with split Bengal gram make delicious kabab. This recipe is from FoodFood TV channel By Sanjeev Kapoor 22 Apr 2016 in Recipes Course New Update 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 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 Heat Bengal gram with ½ cup water in a deep non-stick pan. Add turmeric powder and salt and cook for 20 minutes. Roughly chop green chilli and spinach, put them in a mixer jar and grind to a paste. Strain Bengal gram, cool and grind with spinach mixture to a coarse paste. Transfer into a bowl. Add cumin powder, dried fenugreek leaves and khoya and mash. Heat oil in a non-stick pan. Shape spoonsful of the mixture into balls and flatten them into kababs. Place them in the pan and shallow-fry, turning sides, till crisp on both sides. Drain on absorbent paper. 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 #Cumin powder #Green chilli #Oil #Salt #Spinach #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article