Sunday, August 26, 2012
With Spinach & Paneer- A Hara Bhara Kabab
2.Fresh Green Peas- 1 ½ cup
3.Boiled Potato- 4-5 medium size
4.Grated Paneer (Cottage Cheese)-1 cup
4.Ginger-1 ½ tsp, chopped fine
5.Garlic- 1 ½ tsp, chopped fine
6.Green chilies- ½ tsp, chopped fine
7.Coriander Leaves (Cilantro)- 6 tsp, chopped fine
8. Corn-flour- ¾ cup
10.Indian Chaat Masala
11.Oil – to deep fry
1.Take a pan and boil water. Add salt and add the whole spinach leaves. Boil it for 3-4 minutes.
2.Strain it through cold water. Squeeze out the excess water.
3.Chop the spinach very fine.
4.Blend the fresh green peas coarsely.
5.Peel off the skin and grate the boiled potatoes.
6.Take a bowl; add the spinach, potato, paneer, green peas, ginger, garlic, green chili, coriander leaves, and salt. Mix all well.
7.Add the corn- flour and mix again (using hand would be better). Keep the mixture for 15 minutes.
8.Make small equal balls out of the mixture.
9.Press each ball in between your palms to give it the shape of a flat Tikki.
10.Heat oil in a pan and deep-fry the kebabs.
11.Keep them on absorbent paper so that the excess oil gets absorbed.
12.Sprinkle chaat masala on the top.
13.Serve hot with green chutney.
at 1:32 PM