Palak Aur Chana Dal Kebab
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
INGREDIENTS
Chane ki Dal – 1 cup
Turmeric powder – ½ tsp
Palak – 2 cups
Bread slices – 2 ( Remove the corners )
Green chile – 2 tsp ( Chopped )
Fresh coriander – 2 tbsp ( Chopped )
Ginger – 2 tsp ( Grated )
Roasted cumin powder – ½ tsp
Rice flour – 2 tbsp
Freshly ground black pepper – ½ tsp
Chaat masala – 1 tsp
Salt to taste
Egg white – 3 eggs
Oil for frying
INSTRUCTIONS
Wash chane ki dal and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
Pressure cook until dal is done.
Do not over cook.
Strain the water and transfer the dal in a bowl.
Heat water in a big pot.
When the water comes to a boil, add the spinach.
Cook for a minute and then drain the water.
Chop the spinach into a coarse puree.
Transfer the spinach puree in the bowl along with cooked dal.
Add bread slices, chile, coriander, ginger, cumin powder, rice flour, black pepper, chaat masala and salt and mix well.
Make small patties from the mixture.
Whisk egg white in a bowl.
Dip the patties in the egg white.
Shallow fry the kebabs until golden brown from both the sides.
Serve hot with coriander chutney.
From whiskaffair.com