hariyali kabab with tomato chutny
again it's my madness about green.....it's my favorite vegetarian kabab which is non fussy to make as a snack....i usually serve it with a quick tomato and coriander chutny, as spinach should always be eaten with tomato,lime or curd so that it's iron is absorbed by our body
i use sattu or roasted gram flour as a binder in this recipe but the problem is , it is not available all the time, so i have devised a new binder for kababs..........soak chana dal for 2 hrs, then microwave it and when cool grind in the mixie, that's all.
palak with all the stalks finely choppedand blanched-1.5 cup
green peas boiled and mashed-1cup [optional]
potatoes small, boiled and mashed-3-4 nos[if not using peas]
green chillies 4-5 finely chopped
ginger finely chopped 2 inch pc
black pepper powder 1 tsp
amchoor powder 1 tsp
salt to taste
roasted gram flour or the above binder 2 tbsp or as required
mix all the ingredients ot make a pliable dough.....i use the microwave to blanch the palak and to boil the potatoes, so they are not too watery and less amount of binder is used......tastes better.
make small patties from the mixture and shallow fry in little oil on slow heat untill crisp . serve with tomato chutny.
tomato chutny ingredients
2 large ripe tomatoes chopped
3-4 green chillies
4-5 garlic cloves
1/2 inch pc ginger
1 cup green coriander chopped salt to taste
put all these into a grinder and whirl it to make fine paste , serve as required.