Its monsoons!! The rain gods have been very generous. Yesterday was one of those days. The wind was cool, the leaves on the trees were dancing and the sky was a little overcast! And when it’s such weather we celebrate it with a cup of tea and deep fried pakodas or kebabs! So well I went to the kitchen and saw this big bunch of spinach and decided on making palak kebabs. I had not made them before, but had read the recipe sometime back in a magazine and remembered it just about to make the perfect kebabs!
Enjoy the rainy day 🙂
Palak Kebab
Preparation Time: 15 mins| Cooking Time: 20 mins| Serves 3-4
1 bunch spinach leaves
3 bread slices, crumbled
1 onion, finely chopped
1 tsp cumin seeds
½ tsp red chilli powder
½ tsp turmeric powder
A few cubes of paneer, crumbled
1 tsp lime juice
1 tbsp corn flour
2 tbsp rice flour
1 tbsp fine semolina
Salt to taste
Oil for deep frying
- Wash the spinach leaves and remove the stalks. Chop finely.
- In a deep pan, heat I tbsp. of oil. Add cumin seeds and spinach leaves. Sauté for a few minutes and remove from fire. Grind to a fine paste.
- In a bowl, add the spinach paste and rest of the ingredients. Make a firm paste. If required, add a little more cornflour.
- Prepare small round and flatten them lightly between your palms to make small patties.
- Heat oil for frying in another wok.
- Deep fry the patties to till brown.
- Sprinkle with chaat masala and serve hot with lime wedges and hot piping tea! J Enjoy your evening!
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