I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
Crunchy Kebabs Full of Mixed Greens
My children love these crunchy kebabs made with mixed greens. I serve them piping hot, alongside a simple tomato sauce.
These kebabs are pleasingly crunchy on the outside due to the outer layer of breadcrumbs. They also melt in the mouth because of the smooth paneer and potato filling. To top it all off, the flavor of the fresh greens and herbs is irresistible!
These kebabs contain a healthy mix of greens, including spinach, dill leaves, and mountain spinach (chakota in Kannada). Along with the greens, I added paneer, potato, fresh ginger, garlic, green chilies, and a few spices.
This is a quick and easy snack. You can prepare the dough balls in advance, and then fry them whenever you'd like to munch. Alternatively, you can shallow-fry the dough balls in a pan to minimize the oil content. Either way, you'll see how they vanish in no time!
|Prep time||Cook time||Ready in||Yields|
12 kebabs, serves 3 people
- 2 cups mixed greens (I used spinach, dill leaves, and mountain spinach)
- 1/4 cup paneer, grated
- 2 medium potatoes, boiled, peeled, and mashed
- 2 green chilies, slit
- 1/2 inch ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon butter or oil, for sauteing the greens (I used butter)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon dry mango powder (amchur powder)
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs
- salt to taste
- oil, for frying (either shallow fry or deep fry)
- Boil potatoes. Peel them. Mash them well so that there are no lumps. Set aside.
- Wash the mixed greens. Heat 1 teaspoon butter or oil in a deep-bottomed pan. Throw in the cumin seeds. Allow them to crackle. Add chopped ginger, green chilies, and garlic. Saute for 30 seconds.
- Add the mixed greens and a pinch of salt.
- Don't add water. Saute for 3 to 4 minutes or until the greens completely wilt. Continue sauteing until the water from the mixture evaporates completely. Turn off heat. Allow it to cool. Blend the mixture to get a thick paste. Set aside.
- In a mixing bowl, add mashed potato, grated paneer, mixed greens paste, turmeric powder, red chili powder, amchur powder, garam masala powder, and salt.
- Mix well to obtain a firm dough. Set aside.
- Add all-purpose flour (maida) to a separate bowl. Add water and a pinch of salt. Prepare a thin, watery batter.
- Keep ready the breadcrumbs.
- Divide the dough into many lemon-sized portions. Shape them like balls.
- Dip the balls into the batter. Work with one ball at a time. Rotate the ball on the bread crumbs in such a way that it is uniformly coated.
- Heat the oil for deep-frying. When the oil is medium-hot, gently slide a few balls into the oil. Don't overcrowd. Reduce heat when the balls become a bit crispy.
- Turn the balls for uniform frying on all sides. Remove them when they become golden brown and crunchy.
- Place them on an absorbent paper towel. Repeat the same process with the remaining dough balls.
- The mixed greens kebabs are ready! Serve hot with tomato sauce. Enjoy.
Note: Alternatively, you can cook the dough balls by shallow-frying. This procedure uses less oil.