By: Payal
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While we can't control the outdoor heat, we can keep our kitchens cool and breezy. Here are some tips to keep your kitchen during summer.
1 cup chana dal
2–3 garlic (finely chopped)
2 cups blanched spinach
1 cup grated paneer
½ tsp garam masala
1 cup all‑purpose flour
1 tsp chaat masala
5–6 chopped green chillies
2 tbsp boiled peas (optional)
Salt as required
1 cup breadcrumbs
1 tsp ginger (finely chopped)
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Rinse and soak the dal for an hour. Drain and pressure‑cook it with garlic, ginger, green chillies and 1 cup water for 3 whistles.
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Add the cooked dal, spinach and peas to a blender with a little water. Blend to a smooth paste.
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Transfer the paste to a bowl. Add paneer, salt, garam masala, chaat masala and ½ cup breadcrumbs. Mix well.
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Take small portions of the mixture and shape them into round tikkis.
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Make a flour‑water paste. Dip each kebab in the paste and then roll in breadcrumbs.
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Heat oil on medium flame and deep‑fry the kebabs until golden on both sides. Drain on paper towels and serve hot.
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