A twist on the classic palak kebabs, these adraki palak kebabs as the name suggests are prepared with a generous amount of ginger and spinach and get their body and flavor from potato, white bread, dry mango powder and pounded coriander seeds. I usually prepare these kebabs as a evening snack and serve with some date and tamarind chutney.
Hardly any spices go into the preparation of these starters and the addition of amchur (dry mango pwd) brightens the rest of the ingredients, lifting their flavor to something tangy, while the bread gives them a sweet, rich flavor and coarsely pounded coriander seeds and garam masala powder makes them more savory. Shallow fry these low fat healthy kebabs on a tawa till golden brown and serve with tomato sauce or date chutney.
Adraki Palak Tava Kebab Recipe
Recipe Source: My recipe files
Prep & Cooking: 20-30 mts, sitting time 30 mts
Makes approx 30 kebabs
Cuisine: North Indian
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2 bunches of spinach, cleaned and finely chopped
2 potatoes, boiled, peeled and mashed
1 large onion finely chopped
2-3 fresh green chillis finely chopped
1 1/2 tbsps grated ginger
small bunch coriander leaves, chopped
4-5 bread slices crumbled
1 tbsp coriander seeds coarsely pounded
1 big pinch garam masala pwd
1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice
salt to taste
oil for shallow frying
1 Combine all the above ingredients (except oil) and shape into pattis. Refrigerate for 20 mts.
2 Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown.
2 Serve hot with tomato sauce or date and tamarind chutney.
Note:
Alternatively, you can charcoal grill/oven-broil the kababs by coating the grill with some oil to prevent them from sticking.
My entry to Jihva-Ginger hosted by Rosie of What’s the recipe today Jim?.
