By: Payal
Made with spinach, peas and a handful of spices, these vegetarian kebabs are quick, light and perfect for any dinner spread.
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500 g spinach, blanched and squeezed
500 g peas, boiled
2 green chillies, chopped
1 tbsp ginger, chopped
Salt to taste
¼ tsp black pepper, powdered
2 bread slices, grated
Chickpea flour (gram flour), for dusting
Oil, for pan‑frying
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Place the peas, spinach, ginger, green chillies and grated bread into a blender. Blend into a smooth, thick mixture. This forms the flavourful base of your kebabs.
Transfer the mixture to a bowl. Add salt and black pepper, then mix thoroughly to ensure the seasoning spreads evenly.
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Take small portions of the mixture and shape them into round or oval kebabs. Lightly dust each kebab with gram flour to help them hold their shape while frying.
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Heat a thin layer of oil in a frying pan. Cook the kebabs on medium heat, browning them on both sides until crisp and golden.
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Serve the kebabs warm, garnished with onion rings. Pair them with mint chutney or yoghurt dip for the perfect snack or party starter.
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