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Crispy on the outside, soft on the inside, these vibrant green patties are packed with spinach, peas, and potatoes. A classic vegetarian appetizer that's both wholesome and delicious, perfect with mint chutney.
For 4 servings
Prepare the Vegetables
Roast the Besan
Create the Kabab Mixture
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Crispy on the outside, soft on the inside, these vibrant green patties are packed with spinach, peas, and potatoes. A classic vegetarian appetizer that's both wholesome and delicious, perfect with mint chutney.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 232.93 calories per serving with 9.83g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kababs
Shallow Fry the Kababs
Serve
Bake the kababs in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp, flipping them halfway through. You can also use an air fryer.
Omit the paneer entirely or replace it with an equal amount of crumbled firm tofu for a completely plant-based kabab.
Incorporate finely grated carrots, bell peppers, or finely chopped French beans into the mixture for added texture and nutrients.
If you don't have besan, you can use 3-4 tablespoons of breadcrumbs or 3 tablespoons of powdered roasted poha (flattened rice) as a binder.
Spinach is an excellent source of iron, which is vital for blood production, as well as vitamins A, C, and K, which support vision, immunity, and bone health.
The combination of green peas and paneer provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Loaded with vegetables like spinach, peas, and potatoes, these kababs are high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making these kababs a satisfying and energizing snack.
The most common reason is excess moisture in the mixture, usually from the spinach not being squeezed dry enough. Another reason could be an insufficient amount of binding agent (besan or breadcrumbs). Chilling the mixture before frying also helps them hold their shape.
Yes, you can prepare and shape the kababs, place them on a tray lined with parchment paper, and refrigerate for up to 24 hours. You can also freeze them for up to a month. Fry them directly from the fridge or freezer, adding a few extra minutes to the cooking time if frozen.
It is quite healthy as it's packed with vegetables like spinach and peas. However, shallow frying adds calories and fat. For a healthier option, you can bake or air fry them with minimal oil.
A serving of 3 shallow-fried kababs contains approximately 250-300 calories, depending on the amount of oil absorbed during frying. The baked version would have significantly fewer calories.
They are traditionally served as an appetizer with mint-coriander chutney, tamarind chutney, or a simple yogurt dip. They also pair well with a side of sliced onions and lemon wedges.
Absolutely. Simply omit the paneer or replace it with crumbled firm tofu. The rest of the ingredients are already vegan.