पालक और चना के कबाब Spinach and Chana Kebab by Tarla Dalal

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Spinach and Chana Kebab, proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a diabetic person! • Recipe Link : http://www.tarladalal.com/Spinach-and... • Subscribe : http://goo.gl/omhUio • Tarla Dalal App: http://www.tarladalal.com/free-recipe... • Facebook: / 207464147348 • YouTube Channel: / tarladalalskitchen • Pinterest: / tarladalal • Google Plus: https://plus.google.com/1078836208487... • Twitter: / tarla_dalal • Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ • Spinach and Chana Kebab (Diabetic-friendly Recipe) • • Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a health book! • Preparation time: 20 minutes. • Cooking time: 20 minutes. • Makes 8 kebabs. • For the chana dal mixture • 1½ cups soaked and cooked chana dal (split Bengal gram) • ½ tsp turmeric powder (haldi) • 1½ tsp ginger-garlic (adrak-lehsun) paste • 1 tsp chilli powder • Salt to taste • Other ingredients • 2½ tsp oil for greasing and cooking • 1 tsp cumin seeds (jeera) • 1½ cups thick spinach purée (palak) • 1½ tbsp dried fenugreek leaves (kasuri methi) • 2 tsp garam masala • 3 tbsp cornflour • ½ tsp freshly ground black pepper (kalimirch) • Salt to taste • For serving • Garlic chutney • For the chana dal mixture • 1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. • 2. Cool slightly and blend in a mixer to a coarse mixture. Keep aside. • How to proceed • 1. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds. • 2. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. • 3. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry. • 4. Cool slightly and divide the mixture into 8 equal portions. • 5. Roll out each portion into a 67 mm. (2½ ) thin flat round kebab. • 6. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil and cook each kebab on a slow flame, using ⅛ tsp of oil, till they turn golden brown in colour from both the sides. • Serve hot with garlic chutney. • Nutritive value per kebab • Energy: 82 calories • Protein: 4.2 gm • Carbohydrates: 10.7 gm • Fat: 2.5 gm • Fibre: 2.9 gm • Folic acid: 85.4 mg • Iron: 1.4 mg

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