| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Pieces
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Ingredients
- 1 Bunch spinach
- 1 Cup Green Peas Fresh or frozen
- 2 Green Chilies
- 2 Medium potstoes Boiled
- 1 Cup Bread Crumbs
- 1 Tsp Garam Masala Powder
- 1/2 Tsp Red Chili Powder
- 1 Tsp Amcur
- salt To taste
- 2 Tbsp cornflour
- 1/2 Cup water
- 1/2 Cup semolina
- Oil For deep frying
- 5-6 Cashews Cut into half
Ingredients
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|
Instructions
- Boil potatoes, peel and keep aside.
- Boil green peas, strain water and collect in a bowl.
- Heat around 2 cups of water in a wok and black spinach. Collect the spinach in the bowl with peas.
- Once cool, grind spinach and peas to make a fine paste. Do not add water, the paste should be thick.
- Collect the spinach mix in a bowl and add mashed boiled potatoes along with red chili powder, amchur and garam masala powder.
- Add fine chopped green chilies and 1/2 cup of bread crumbs.
- Combine to make a soft dough.
- Pinch a lemon sized bowl and flatten to shape into a kebab.
- Take a cashew half and gently press in the middle of the kebab.
- Similarly make more kebabs from the remaining dough and keep aside.
- Take a small bowl and add 1/2 cup water and cornflour. Stir to make a thin solution.
- Take a kebab, dip into the cornflour mix and roll it over bread crumbs or semolina for getting a crunchy coat.
- Heat oil in a wok and gently drop the kebab and deep fry till golden.
- Collect them on a kitchen napkin and later serve hot with tomato ketchup.
Recipe Notes
If you liked this appetizer recipe then try making it for your next house party and surprise your guests with your culinary skills. Do share your feedback with me in comments ☺ Happy Cooking!
Love : Shaheen
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