Palak(Spinach)
Kebab
Palak Kebab is one of my own recipes that I happened to
experiment and make. It is an easy to make, nutritious, tasty finger snack.
They were a hit when I used to make them for parties. It has been long time
since I have been entertaining on large scale, so I just stopped making them
till I was reminded by a friend of mine “ Mrs Jadhav, aapke banaye hue Palak
Kebab kitne badhiya lagte the”. So friends, here is the recipe for you all.
Ingredients
Palak(Spinach) Puree - 1 large cup
Boiled Potatoes – 2 medium sized
Bread Slices – 3 nos
Ginger Garlic Green Chilly Paste – 1 teaspoon
Garam Masala – ½ to ¾ teaspoon
Salt – As per Taste
Oil- For Frying
Method
For Palak Puree- Wash half a bunch of spinach leaves, cut
them and boil in water for about 5 minutes. Strain the water and allow to cool,
afterwards, make a paste in mixer to form a smooth puree. Make coarse powder of bread slices
in the mixer and peel and mash the potatoes well. Mix spinach puree, mashed
potatoes, bread crumbs, ginger+garlic+green chilly paste, garam masala and salt
well to form smooth dough. Make small kebabs of this mixture and shallow fry
with little oil in a non stick pan. Turn alternate sides and the kebabs will
become brown and crispy. Remove, put on a tissue to remove excess oil and serve
hot with sauce/chutney of your choice.
Note – You
can deep fry these kebabs. Whether you shallow fry or deep fry, they do not
soak in much oil. For variation, you may puree green peas too and add to the
mixture.
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