VEGGIE GREENIE QUEENIE KEBABS- FULL OF BEAUTY AND ENERGY
The crispy green kebab is fully loaded with vegetables. It is full of softness from inside, crunch from outside, aromatic spices, healthful ingredients and an amazing taste. A recipe which is so easy to prepare.
2 tbsp garbanzo bean flour or (besan)- optional (NO need if using husk)
1 teaspoon- ginger and garlic paste
salt to taste
Fresh mint- chopped
1 slice of bread -crumbled or Physillium husk (2 tablespoons)
1 tsp oil for greasing and cooking
Grind the soya granules in a blender and make fine flour.
Combine all the ingredients, including the spinach, minced peas, onion, fresh cilantro, green chilies, crumbled bread slice or husk, roasted lentil and garbanzo flour (skip if using husk) in a bowl and mix well.
Add salt, pepper and seasonings of your choice.
Take out pulp of avocado and knead the dough. Use little bit water if need be.
Divide the mixture into equal portions and shape each portion into a 2” flat round kababs/patties. There are 3 ways to prepare:
Oven: Preheat the oven 350 degree F, line a baking tray and spray oil. Place the patties and bake for 20-25 minutes, Broil for a minute before serving.
Skewers: I used wooden skewer, soak the wooden skewer in water, Grease the skewers and press the mince/ dough on skewers. Bake as mentioned above
Paniyaram: Preheat the Kuzhipaniyaram pan; drop spoonful’s of batter into each cavity of the paniyaram pan. Cook on a medium heat
If you don’t have paniyaram pan, following is the link: Paniyaram Pan
Cook each kebab till they turn golden brown in color from both the sides.
Serve immediately with relish and chat masala of your choice.
We served with carrot and lemon salad, mint, yogurt, and garlic relish