How to make Palak Ke Kebab -
Spinach Cutlet.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach (पालक), Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Palak Ke Kebab checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Chicken Meatballs with Garlic Bread Khaari Poori Moong Dal Chilla Curried Fish and Chips
Palak Ke Kebab 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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Ke Kebab Recipe
Spinach 1 bunch
Cottage Cheese 1 cup
Star fruit 1/4
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 1/4 teaspoon
Salt to taste
Oil to deep fry
FOR BATTER
Gram flour (besan) 1 cup
Red chilli powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Salt to taste
Method
Step 1
Remove stems and wash spinach thoroughly under running water. Pat dry and keep it aside. Grate cottage cheese. Wash and finely chop star fruit. Grind pomegranate seeds roughly.
Step 2
Mix together grated cottage cheese, chopped star fruit, ground pomegranate seeds, red chilli powder, dry mango powder and salt. Take gram flour in a bowl add red chilli powder, cumin powder, carom seeds, salt and make a thick batter using sufficient water.
Step 3
Let it rest for fifteen minutes. Arrange three four spinach leaves on each other, put little amount of mixture in the centre and roll.
Step 4
Similarly use up all the spinach leaves and filling. Heat sufficient oil in a kadai, dip spinach rolls in the batter and deep-fry for three to four minute till crisp and done.
Step 5
Drain onto an absorbent paper and serve hot.
Nutrition Info
Calories : 1198 Kcal
Carbohydrates : 72.1 gm
Protein : 53.1 gm
Fat : 77.5 gm
Other : 23.1gm
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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.
