Directions
(Soft spinach & sweet apricots blended together to make a succulent kebab)
Ingredients
Spinach leaves – ½ bunch (large)
Mustard leaves – 1 small bunch
Spring onions (only the green part) – 3-4 stalks
Mint leaves – ¾ cup
Ghee – 1½tbsp
Cumin – 1 tsp
Garlic chopped – 2 tsp
Gram flour (besan) – 1 tbsp
Green chilly chopped – 1no
Gram flour(besan) – 1 tbsp
Potato boiled – 1no (small)
Coriander powder – ½tbsp
Fenugreek leaves Powder – 1 tsp
Dried Apricots – handful
Salt – to taste
Chopped nuts (pistachio, almonds & cashew nuts) – handful
Bread crumbs – for coating
Desi ghee – for frying
Micro greens – a small bunch
Steps
1
Done
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2
Done
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Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green chilly, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely. |
3
Done
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4
Done
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Roll again and slightly flatten them to shape into a patty. Dunk them on all sides in dried bread crumbs. Heat a pan drizzle ghee and cook on both sides till brown & crisp. Remove and serve hot. |