Joined: 19 Jul 2010
1/2 cup: Spinach leaves puree
1/2 cup: Fenugreek leaves puree
1/2 cup: Chickpea flour
2 tsp: Ginger, chopped fine
2 tsp: Green chillies, chopped fine
1/2 tsp: Chilli powder
2 tbsp: Ghee, to pan fry
1 1/2 tsp: Salt
Clean, wash and blanch the fenugreek and spinach. Leave in colander to drain.
Squeeze out excess liquid and grind the greens to a paste.
Mix in the chickpea flour, chilli powder, ginger, and green chillies.
Leave to rest for 15 minutes.
Shape the mixture into balls of desired size, and then flatten them a little. If not thick enough to shape, do not worry, you can drop spoonfuls directly into the pan.
Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat.
Turn and then continue cooking over medium heat till brown, first on one side then the other.
Serve accompanied with green chutney.