Name: Leafy Veg Kebab recipe by Geetanjali Kolvekar Saini at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Besan 2 cup; coriander leaves 3/4 cup chopped; methi leaves handful chopped; Spinach leaves handful chopped; Water 1 cup or as required; Rice flour 2 Tbsp; Lemon juice 1 tbsp; Ginger chilli paste 1 tsp; Roasted sesame seeds 2 tbsp; Turmeric powder 1/4 tsp; Red chilli powder 1/4 tsp; a pinch of Hing; Sugar 1/2 tsp; Salt to taste; Oil for Deep frying

ABOUT Leafy Veg Kebab RECIPE

The authentic recipe is actually using only coriander leaves but I gave it twist with using other leafy veggies. This is my signature dish. It is a tea snack.

Ingredients Serving: 4

Besan 2 cup
coriander leaves 3/4 cup chopped
methi leaves handful chopped
Spinach leaves handful chopped
Water 1 cup or as required
Rice flour 2 Tbsp
Lemon juice 1 tbsp
Ginger chilli paste 1 tsp
Roasted sesame seeds 2 tbsp
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
a pinch of Hing
Sugar 1/2 tsp
Salt to taste
Oil for Deep frying

Instructions

Take a steamer with a water to steam the kebabs
Mix together the all ingredients and add 2 tsp of oil in a bowl.Add required water to make a thick batter.be careful the batter should not be watery.
Now grease the dhokla plate with oil and Pour the batter in it.
Put the plate into the steamer & cook on a high flame for 20 to 25 minutes. Once it is firm and cooked insert a toothpick into the steamed kebabs. If it comes clean, it is done.
Let it cool to room temperature then cut into square pieces and set aside.
Deep fry the kebabs till golden brown and crisp on both sides.
Serve hot with ketchup or green chutney and tea.

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