II Kebab-e-chaman II


  • 1Kg. Palak (Spinach)

  • 400gms. Boiled Potatoes

  • 13/4 cup Channa Daal (Bengal gram)

  • 11/2 cup Cashewnuts (Kaju), finely chopped

  • 1/2 cup raisins (Kishmish), finely chopped

  • 5 tsp. Ginger, finely chopped

  • 2-3 tsp. Green chilies, finely chopped

  • 5 tsp. Fresh coriander, finely chopped

  • Salt to taste

  • 2 tsp. Kasoori methi powder

  • 4 tsp. Cumin (jeera) Powder

  • 1 tsp. Garam masala powder

  • 13/4 cup Clarified butter (Desi Ghee)

  • Pick and wash the spinach thoroughly.
  • Cool the boiled potatoes, peel the skin and mash nicely.
  • Boil the spinach and channa Daal separately.
  • In a bowl mix the ginger, green chilies, coriander, mashed potatoes and boiled channa daal, along with spinach and all other ingredients except clarified butter.
  • Shape into flat round kebabs.
  • Heat the tawa (griddle) and shallow fry the kebabs in clarified butter until crisp and golden brown on both sides.
  • Remove on a paper to drain excess oil and serve hot, garnished with rings of onion and lemon wedges.