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Spinach and Chana Kebab (Diabetic-friendly), Recipe in Hindi (पालक और चना के कबाब) by Tarla Dalal

Spinach and Chana Kebab, proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a diabetic person!
Recipe Link : http://www.tarladalal.com/Spinach-and-Chana-Kebab-%28-Healthy-Starter-Recipe-%29-35026r

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Spinach and Chana Kebab (Diabetic-friendly Recipe)

Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a health book!

Preparation time: 20 minutes.
Cooking time: 20 minutes.
Makes 8 kebabs.

For the chana dal mixture
1½ cups soaked and cooked chana dal (split Bengal gram)
½ tsp turmeric powder (haldi)
1½ tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
Salt to taste

Other ingredients
2½ tsp oil for greasing and cooking
1 tsp cumin seeds (jeera)
1½ cups thick spinach purée (palak)
1½ tbsp dried fenugreek leaves (kasuri methi)
2 tsp garam masala
3 tbsp cornflour
½ tsp freshly ground black pepper (kalimirch)
Salt to taste

For serving
Garlic chutney

For the chana dal mixture
1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
2. Cool slightly and blend in a mixer to a coarse mixture. Keep aside.

How to proceed
1. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates.
3. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry.
4. Cool slightly and divide the mixture into 8 equal portions.
5. Roll out each portion into a 67 mm. (2½”) thin flat round kebab.
6. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil and cook each kebab on a slow flame, using ⅛ tsp of oil, till they turn golden brown in colour from both the sides.
Serve hot with garlic chutney.

Nutritive value per kebab
Energy: 82 calories
Protein: 4.2 gm
Carbohydrates: 10.7 gm
Fat: 2.5 gm
Fibre: 2.9 gm
Folic acid: 85.4 mg
Iron: 1.4 mg

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