Spinach and Chana Kebab (Diabetic-friendly Recipe) Video of Tarla Dalal

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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!

Recipe Description for Spinach and Chana Kebab, Indian Palak Chana Dal Kebabs

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 10 kebabs
Show me for kebabs

Ingredients

For The Chana Dal Mixture
1 1/2 cups soaked and cooked chana dal (split bengal gram)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
salt to taste

Other Ingredients
1 tsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups thick spinach (palak) purée
1 1/2 tbsp dried fenugreek leaves (kasuri methi)
2 tsp garam masala
3 tbsp quick cooking rolled oats
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
2 1/2 tsp oil for greasing and cooking

For Serving With Spinach and Chana Kebab
garlic chutney

Method

For the chana dal mixture

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.
Cool slightly and blend in a mixer to a coarse mixture. Keep aside.

How to proceed

To make {span class="bold1"}spinach and chana kebab{/span}, heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
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.
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.
Cool slightly and divide the mixture into 10 equal portions.
Roll out each portion into a 67 mm. (2½”) thin flat round kebab.
Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
Repeat step 6 to cook 5 more kebabs.
Serve the {span class="bold1"}spinach and chana kebab{/span} hot with garlic chutney.

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RECIPE SOURCE : Healthy Starters