Palak paneer ke kebabs

Ingredients

2 cup finely chopped, boiled and mashed spinach

1 cup Bengal gram flour (Besan/Chick pea flour)

2-3 Potatoes, boiled and mashed

200 gm grated/mashed cottage cheese

½ teaspoon garam masala

1medium finely chopped onion

1” finely chopped ginger

½ teaspoon garlic paste

½ teaspoon coriander powder

½ teaspoon red chilli powder

1 teaspoon chat masala

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

6-7 finely chopped mint leaves

Salt to taste

½ tablespoon oil for roasting besan

½ tablespoon oil for cooking masala

Oil for shallow frying

Method:

Heat oil in Kadhai/wok

Add besan(Bengal gram flour) to it. Mix it well.

Cook it over a slow flame till the besan gets a little roasted, and keep stirring it.

Pour besan in a bowl and keep the besan aside.

Heat oil in Kadhai/wok.

Fry chopped ginger & garlic paste.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, spinach, besan, cottage cheese and mashed potatoes stir it.

Now add all the spices, coriander leaves, salt and mint leaves. Mix it well.

Now make small balls out of this mixture and press them with the help of your palm to make it into a small circular shaped kebab.

Heat oil in a non stick pan and shallow fry all kebabs from both sides.

Serve while hot along with onion rings, curd/cucumber raita (Recipe Cucumber and Onion Raita) or green chutney.(recipe : Green Chutney).