Spinach and Chana Kebab Recipe

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Directions

For the chana dal mixture

• In a non-stick pan add cooked chana dal, turmeric powder, ginger- garlic paste, chili powder, and salt, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally.
• Cool it slightly and blend to a coarse mixture and keep it aside.

How to proceed

• Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds and when the seeds crackle, add the spinach puree and cook on a low flame and stir continuously for 1 to 2 minutes and cook it till the water evaporates.
• Add gram masala, cornflour, black pepper and chana dal mixture and salt, mix it well and cook on a low flame for 2 to 3 minutes and stir continuously and sprinkle a little water if the mixture becomes very dry.
• Keep it aside to cool and divide the mixture into equal portions and roll out each portion into a 67 mm. (2½”) thin flat round kebab.
• Heat a non- stick tawa (griddle) and grease it using ¼ tsp of oil and cook each kebab on a slow flame and brush oil and fry till they turn golden brown in color from both the sides.
• Serve it hot with any chutney of your choice.

• Energy 82 calories
• Protein 4.2 gm
• Carbohydrates 10.7 gm
• Fat 2.5 gm
• Fibre 2.9 gm
• Folic acid 85.4 mg
• Iron 1.4 mg

Meghna Nath