Kebabs are a very predominant section of the North Indian cuisine and can be made with so many variations. For me a soup and any form of kebab is an all time favourite dinner option and I mostly try to minimise the carbs in my recipes. So when I came up with this recipe , it was an undisputed winner at the dinner table. I have used sweet potato in this recipe , which is a low glycemic index vegetable. While adding salt in the mixture one has to keep in mind that spinach also has a bit of salt content.
Ingredients:
- Sweet potato 4 large pieces
- Spinach. 1 large bunch
- Green peas 1 cup
- Gram flour 2 tbsp
- Red chilli powder 1 tsp
- Mango powder / amchur 2 tsp
- Roasted cumin / zeera 1 tsp
- Garam masala 1 tsp
- Salt to taste
- Garlic paste 2 tsp
- Green chillies 2
- Corn flour for rolling
- Oil for shallow frying
Method :
Boil the sweet potatoes, peel and mash them up in a bowl. Blanch the spinach and purée it and add to the sweet potato mash. Boil the green peas and purée them . Add to the spinach mix. Roast gram flour or besan , in a pan , on slow heat till a light brown colour and add it to the spinach, sweet potato and peas mixture. Add the garlic paste and all the dry spices and mix well. Make small round patties and roll the them in corn flour. Dust the excess cornflour off and shallow fry in a pan on low heat. Serve with coriander garlic chutney.