Spinach kabab | How to make Spinach kabab

By Mayra Raghvani  |  31st Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Spinach kabab, How to make Spinach kabab
Spinach kababby Mayra Raghvani
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

69

2

About Spinach kabab Recipe

Soft n crunchy

Spinach kabab, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Spinach kabab is just mouth-watering. This amazing recipe is provided by Mayra Raghvani. Be it kids or adults, no one can resist this delicious dish. How to make Spinach kabab is a question which arises in people's mind quite often. So, this simple step by step Spinach kabab recipe by Mayra Raghvani. Spinach kabab can even be tried by beginners. A few secret ingredients in Spinach kabab just makes it the way it is served in restaurants. Spinach kabab can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Spinach kabab.

Spinach kabab

Ingredients to make Spinach kabab

  • Boiled spinach 2 cup
  • Boiled potato 1
  • Boiled cheak peas 1/2 cup
  • paneer 1/2 cup
  • Chopoed medium size onion 2
  • garlic Cloves 5-6
  • ginger small piece
  • Green chilli 2
  • Kitchen king powder 1/2 spoon
  • Red chilli powder 1/2 spoon
  • turmeric powder 1/4 spoon
  • Dry mango powder 1/2 spoon
  • Chat masala (optional) 1/2 spoon
  • Green garlic 1 spoon
  • gram flour 2 to 3 spoon
  • sooji
  • maida

How to make Spinach kabab

  1. First boil the spinach for 4 to 5 mnts n boil cheak peas seperately. Now drain the water from spinach, remove whole water by pressing spinach with ur hand. Now grind it in mixer. Also grind the cheakpeas seperately.
  2. Now mash the boiled potato. Make a ginger,garlic& chilli paste. Mix all the ingredients in a bowl except sooji n maida n make a dough Now make small sizes kabab from dough n refrigerate for 1 hr. Now dip kababs in maida n sooji for coating. Now fry it in hot oil on low flame n serve it with green chutney or tomato catch up.

My Tip:

The reason for refrigeration is to make kababs lite bit hard, so it wil nt break n as we have added spinach so have tje chances that dough becomes very soft n start to leave the water as of spinach. Maida n sooji r also ootional for coating.

Reviews for Spinach kabab (2)

Silvia C2 years ago

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Annam Shri2 years ago

Delicious! Image also please?
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