Ingredients :
- 1/2 cup - Spinach leaves puree
- 1/2 cup - green peas
- 1/2 cup - Fenugreek leaves puree (Methi)
- 1/2 cup - Chickpea flour
- 2 tsp - Ginger, chopped fine
- 2 tsp - Green chillies, chopped fine
- 1/2 tsp - Red Chilli powder
- 1 tsp - chaat masala
- Oil
- Salt to taste
Method:
- Clean, wash and blanch the fenugreek,peas and spinach. Leave in colander to drain.
- Squeeze out excess liquid and grind the greens to a paste.
- In a bowl mix chickpea flour, chilli powder, chaat masala ,ginger, and green chillies.
- Leave to rest for 15 minutes.
- Shape the mixture into balls of desired size, and then flatten them a little. Keep aside.
- Heat a non-stick pan grease with oil and place the kababs on low medium flame.
- Cook until golden and crisp.
- Serve with green chutney.
