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Kebab-e-chaman
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Ingredients:
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1Kg. Palak (Spinach)
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400gms. Boiled Potatoes
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13/4 cup
Channa Daal (Bengal gram)
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11/2 cup
Cashewnuts (Kaju), finely chopped
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1/2 cup raisins (Kishmish),
finely chopped
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5 tsp. Ginger, finely chopped
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2-3 tsp. Green chilies, finely
chopped
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5 tsp. Fresh coriander, finely
chopped
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Salt to taste
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2 tsp. Kasoori methi powder
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4 tsp. Cumin (jeera) Powder
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1 tsp. Garam masala powder
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13/4 cup
Clarified butter (Desi Ghee)
Preparation:
- Pick and wash the spinach thoroughly.
- Cool the boiled potatoes, peel the skin and mash nicely.
- Boil the spinach and channa Daal separately.
- In a bowl mix the ginger, green chilies, coriander, mashed
potatoes and boiled channa daal, along with spinach and all
other ingredients except clarified butter.
- Shape into flat round kebabs.
- Heat the tawa (griddle) and shallow fry the kebabs in
clarified butter until crisp and golden brown on both sides.
- Remove on a paper to drain excess oil and serve hot,
garnished with rings of onion and lemon wedges.
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