Here is the recipe…
Heat oil in a pan and add washed spinach leaves and peas. Cook till the spinach leaves are wilted and the water is dried. Let it cool for 15 – 20 mins. Mash it in a food processor…
Heat a little oil in the same pan. Add the mashed spinach and peas and give a stir. Add minced ginger and cook for 2 mins. Add masala powders and salt. Cook for another 2 mins.
Add mashed dal and combine everything well…
Add besan and cook till the raw smell goes, 3-4 mins. Add chopped mint and coriander leaves and mix well. Add ghee if using and remove from fire…
Shape the mixture into small discs and pan fry them with a little oil. Cook till both sides turn golden brown…
Ingredients
- 3 cups Spinach leaves (packed (around 100-125 gms))
- 1 cup Peas (I used frozen peas)
- 1/3 cup Masoor dal (red lentils) ( )
- 1 tsp Minced ginger
- 2 tbsp Besan (chickpea flour)
- 1 tsp Fennel powder
- 1 tsp Pepper powder
- 1/2 tsp Garam masala
- 1 tsp Ghee (optional)
- Salt
- Oil (I used Sunflower oil)
Instructions
- Cook and mash the dal and keep it aside.
- Heat oil in a pan and add washed spinach leaves and peas. Cook till the spinach leaves are wilted and the water is dried. Let it cool for 15 - 20 mins. Mash it in a food processor, make sure you dont make it into a paste.
- Heat a little oil in the same pan. Add the mashed spinach and peas and give a stir. Add minced ginger and cook for 2 mins. Add fennel powder, pepper powder and garam masala and salt. Cook for another 2 mins.
- Add mashed dal and combine everything well. Add besan and cook till the raw smell goes, 3-4 mins. Add chopped mint and coriander leaves and mix well. Add ghee if using and remove from fire.
- Let the mixture cool completely.
- Shape the mixture into small discs and pan fry them with a little oil. Cook till both sides turn golden brown.
- Serve with green chutney and ketchup.
- To make green chutney:
- Grind together a handful of coriander and mint leaves and chopped green chilli (1-2) with a little water into a smooth paste. Add this paste to couple of tbspns of whisked yogurt. Add chat masala and salt.
Notes
I got 10 small -medium size kabab from the above qty.
You can use mashed potato instead of mashed dal. I used baby spinach leaves for this recipe. I didn't pre cook or thaw the frozen peas.
You can make the kabab mixture in advance, and shape it and refrigerate in fridge for 2 days.
You can use mashed potato instead of mashed dal. I used baby spinach leaves for this recipe. I didn't pre cook or thaw the frozen peas.
You can make the kabab mixture in advance, and shape it and refrigerate in fridge for 2 days.
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There’s no coriander and mint leaves mentioned in the ingredients section. Please can you advise how much of this is needed . Thanks.
Thnk u maria fr all the simple n super recipes..
I need to admit tat i hve been lazy enuf to comment a post after trying ur recipes.. Though every time, i hve wanted to thank you..the list i hve tried is long n each recipe hs been a hit.. Tho i need to wrk more on baking.. I trust ur recipes so much tat i cn cook them for guests without even experimenting before..
So this time before preparing itself
I thank u from the bottom of my heart fr sharing these beautiful recipes( the ones i hve tried and am gonna try in future) in such an interesting manner..
This story of urs i cn relate so well with mine..
Thank you so much once again
Hi Philo,
Thank you so much for taking time to leave a comment here :) Really happy to know that you’ve tried many recipes from here successfully.
I’m really honoured that you trust the recipes here very much.
Hope you keep trying more recipes from here. Btw, I’m sorry for the delayed reply, I was on a small break.
Cheers
Maria
Love the stories too. This one was hilarious!
Thanks Anna! Good to know that you love the stories :)
Cheers
Maria
i hop onto your blog everytime to read your story. plus there are beautiful recipes too.
Thanks a lot Sangeetha dear :)