Hare Chane Aur Palak Ke Sheekh Kebab
These kebabs are diabetic friendly with goodness of all the green vegetables such as green gram, spinach, fenugreek, mint leaves , green garlic, cottage cheese. Also it is a good source of iron, proteins, calcium and vitamins. They are very good for pregnant ladies and growing children. They are made with traditional spices. These kebabs can be fried but I have roasted them on tava or a flat pan with little oil. They give the barbeque effect.
Servings 15 kebabs
Ingredients
- 250 gms green chana (if green chana is not available fresh then use the dry green chana and soak it for 8 hrs and then cook and useit)
- 100 gms cottage cheese grated
- 50 gms roasted gram powder
- 150 gms spinach Blanched and pureed
- 50 gms fenugreek leaves chopped finely
- 50 gms mint leaves chopped finely
- 50 gms green garlic chopped finely (if green garlic not available then use the regular garlic paste)
- 50 gms coriander leaves chopped finely
- 1 tbsp green chilli paste
- 1 tsp tandoori masala
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp dry mango powder
- 1 tsp kitchen king masala
- 1 tbsp kasuri methi crushed lightly with hands
- salt as per taste
Instructions
- Take a bowl. Put the roasted gram powder, grated cottage cheese, green gram and spinach paste. (here i have grinded the green grams with spinach puree).
- Add all the dry masalas to it.
- Add all the fresh chopped green veggies (fenugreek, coriander, mint and green garlic) and kasuri methi (dry methi leaves).
- Mix them well.
- Apply a bit of oil on palm and take a small portion of the mixture in your hands and try to wrap thinly around the skewer.
- This way (as in the photo):
- Make the others in the same way. I have made some on candy sticks too because kids love that. They can be made in advance this way and kept in the fridge. just cling wrap them.
- Heat a non stick flat pan. Place the kebabs on it with the skewers and apply very little oil and cook them on a medium to low flame till golded and crisp.
- Sprinkle some chaat masala and tandoori masala on it and serve with green chutney, ketchup, beetroot and vegetable soup. I have served it with the coriander tomato chutney. Its recipe is listed in chutney and dip section.
