Hariyali Kebab Recipe
Ingredients
| Split gram | 1 Cup (16 tbs) | |
| 1 bundle spinach only leaves | ||
| Chopped very finely | ||
| Oil | 3 Tablespoon | |
| 3 slices bread broken into pieces and churned in a mixer to get fresh crumbs | ||
| Cornflour | 3 Tablespoon | |
| Green chillies | 2 , finely chopped | |
| Red chilli powder | 1/2 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Mango powder | 1/2 Teaspoon, dried | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| 14 cup chopped green coriander | ||
| CRUSH TOGETHER | ||
| 1/2 tsp cumin seeds, seeds of 2 black cardamom | ||
| 3-4 pepper corns | ||
| Cloves | 3 | |
Directions
Crush jeera, seeds of moti elaichi, kali mirch and laung together.
Clean, wash dal.
Pressure cook dal with the above crushed spices, 1/2 tsp salt and 2 cups water.
After the first whistle, keep the cooker on slow fire for 15 minutes.
Remove from fire and keep aside.
After the pressure drops down, mash the hot dal with a karchhi or a potato masher.
If there is any water, mash the dal on fire and dry the dal as well while you are mashing it.
Remove from fire.
Discard stem of spinach and chop leaves very finely.
Wash in several changes of water.
Leave the chopped spinach in the strainer for 15 minutes so that the water drains out.
Heat 3 tbsp oil in a kadhai.
Squeeze and add spinach.
Stir for 8-10 minutes till spinach is absolutely dry and well fried.
Add paneer and coriander.
Cook for 1 minute.
Remove from fire and keep aside.
Mix dal with fresh bread crumbs, cornflour, spinach paneer, green chillies, salt and masalas.
Make small balls.
Flatten slightly.
Cook them on a tawa with just 2-3 tbsp oil till brown on both sides.
When done shift them on the sides of the tawa so that they turn crisp and the oil drains out while more kebabs can be added to the hot oil in the centre of the tawa.
Remove the kebabs on paper napkins.
Clean, wash dal.
Pressure cook dal with the above crushed spices, 1/2 tsp salt and 2 cups water.
After the first whistle, keep the cooker on slow fire for 15 minutes.
Remove from fire and keep aside.
After the pressure drops down, mash the hot dal with a karchhi or a potato masher.
If there is any water, mash the dal on fire and dry the dal as well while you are mashing it.
Remove from fire.
Discard stem of spinach and chop leaves very finely.
Wash in several changes of water.
Leave the chopped spinach in the strainer for 15 minutes so that the water drains out.
Heat 3 tbsp oil in a kadhai.
Squeeze and add spinach.
Stir for 8-10 minutes till spinach is absolutely dry and well fried.
Add paneer and coriander.
Cook for 1 minute.
Remove from fire and keep aside.
Mix dal with fresh bread crumbs, cornflour, spinach paneer, green chillies, salt and masalas.
Make small balls.
Flatten slightly.
Cook them on a tawa with just 2-3 tbsp oil till brown on both sides.
When done shift them on the sides of the tawa so that they turn crisp and the oil drains out while more kebabs can be added to the hot oil in the centre of the tawa.
Remove the kebabs on paper napkins.
Chef
