Hara Bhara Kabab
|Spinach||3 Bunch (300 gm)|
|Green chilies||4 , chopped|
|Grated ginger||2 Teaspoon|
|Lime juice||1 Tablespoon|
|Anar dana powder||1 Teaspoon|
|Refined oil||2 Cup (32 tbs) (For Frying)|
|Paneer||1⁄3 Cup (5.33 tbs)|
|Chopped cashew nuts||2 Tablespoon|
|Chopped raisins||1 Tablespoon|
|Coriander leaves||1 Tablespoon|
|Chaat masala||1 Teaspoon|
1 Mash the paneer and mix with all the remaining ingredients.
2 Clean the spinach of all discoloured or wilted leaves. Discard the stems. Blanch in enough boiling water. Squeeze to get rid of all moisture.
3 Grind to a paste without adding water.
4 Soak the gram dal for 4 hours and cook till done. Strain and grind to a paste.
5 Mix all the ingredients. Heat 2 tsp oil in a non-stick skillet and saute the spinach paste. Stir till dry and it forms a ball.
6 Divide the spinach paste into large lime sized balls. Divide the filling in equal number of balls. Pat one part of the spinach into a circle, shape into a cup and put one part of the filling in it. Roll to cover the filling completely. Flatten to shape like tikkis. Likewise prepare all the kababs. Heat enough oil on a tawa, preferably non-stick. Shallow fry the kababs.