A PERFECT SPINACH STARTER!!

A DISH FOR ALL!!

PALAK KEBABS

spinach leaves 500 gms
salt to taste
chana dal (soaked) 50 gms
green cardamom 1 no
clove 2 nos
cinnamon 1/2″
green chillies 2 nos
ginger chopped 5 gms
garlic peeled 5 cloves
onion chopped 20 gms
pomegranate seeds (dry) 1/2 tspn
corn flour 1 tbspn
oil to shallow fry
pepper corns 2 nos
nutmeg a pinch
red chilli dry (whole) 2 nos
chaat masala to sprinkle

PLATE GARNISH-

green chillies
tomato slices
lemon wedge
onion rings

PREPARATION:

Wash the spinach leaves. Boil water put salt. Add spinach leaves. Boil for about 90 seconds. Drain’ refresh in cold water. Squeeze out moisture. Keep aside. Roast the masalas on a griddle, keep aside. Boil dal in water till soft. On a grinding stone, put all the prepared ingredients and grind to a smooth paste. Transfer to a bowl, mix in corn flour. Divide the mixture into balls 40 gms each and flatten each. Dust with little more corn flour. Heat oil and shallow fry on both sides until light brown on both sides. Transfer to an absorbent paper. Sprinkle chaat masala and serve immediately with onion rings, green chillies, tomato slices and lemon wedge on the plate and a mint chutney as an accompaniment.

PALAK KEBABS!!

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