PALAK AUR DAHI KA KEBAB
COLOUR: Green
ACCOMPANIMENT: Pickled vegetables and Mint
Chutney
PORTION: 4
portions
|
S.NO
|
INGREDIENTS
|
QTY
|
Unit
|
|
1
|
Spinach
|
2
|
Kg
|
|
2
|
Oil
|
50
|
ml
|
|
3
|
Salt
|
to taste
|
|
|
4
|
Roasted Chana dal powder
|
100
|
gm
|
|
5
|
Hung Curd
|
50
|
gm
|
|
6
|
Chopped green chilli
|
15
|
gm
|
|
7
|
Prunes
|
120
|
gm
|
|
8
|
Chopped Ginger
|
70
|
gm
|
|
9
|
Mustard Oil
|
50
|
ml
|
|
10
|
Boil Potato(mashed)
|
50
|
gm
|
METHOD:
* Clean the Spinach, blanch it make fine thick paste in
mixie.
* Heat the pan, add some oil in it sauté spinach till it
become thick.
* Bring it to room temperature; add roasted channa Dal and
potato in it.
* Seson with salt .make round size of patties of it, stuff
with prunes, hung curd and green chili.
* Grill the spinach patties till it get cook properly, Serve
hot with mint chutney.
No comments:
Post a Comment