August 4, 2016

Sattu and Palak ke Kebab | Spinach and roasted chickpea flour snack | Diabetic and GF dishes

What if we have a superfood kind of dish - diabetic friendly, fibre rich, Gluten Free and easy and quick to make with everyday staples. After we made Sattu ka sherbet, I have started to use Sattu (friedgram flour) in many dishes, and we like the lightness this flour provides against the heavy besan {Gramflour} (although its a derivative of the Sattu).


Other dishes one can make with This flour is Sattu ke Ladoo, Sattu ka porridge (like an Upma), Sattu ka Paratha etc. Its most popular dish is however as stuffing inside the Litti (another snack from Bihar) served with Chokha.



This is one of the dishes that we loved with the Sattu flour - Sattu and Palak Kebab. Lets how to make these...again as with yesterday's Corn Cheese Pepper Kebab, addition of onion and garlic is optional.

Prep time : 20 mins | Shallow Fry time : 15 mins | Makes : 8-10 medium sized kebabs

Ingredients:

  • Sattu ka flour - homemade or store bought - 1 cup
  • Rice Flour - 2 TBSP
  • Spinach / palak - fresh or frozen - 1/2 cup
  • Salt - to taste
  • Ginger - Chilli paste - 1 tsp (or add 1/2 tsp each thinly minced)
  • Shredded Cheese - 1/4 cup (totally optional)
  • Onion - 1 medium
  • Dry fruits - 1 TBSP (I added Chopped almonds, dates, cashews, raisins) 
  • Masala powders : (to taste) - Cumin powder, Coriander powder, Turmeric, Red Chilly powder, Chaat Masala, Garam Masala
  • Oil - 3 TBSP


Method:

  1. Blanch spinach and puree without any water. 
  2. In a large bowl, Add the flours, cheese, onions, Salt, masala powders and mix well. Do not add any water. The onions will release water on its own.
  3. Add the nuts, spinach puree to the above bowl and mix well. Do not over knead. Let it come to a soft dough kind of consistency. Make Kebab shapes as required.
  4. Refrigerate for 10 mins - this is to ensure they dont break as they fry.
  5. Drizzle a few tsp of oil on a hot grill pan and pan fry them on both sides on low-medium flame till golden brown (I like a little bit of smoky flavour, so I charred them a teeny weeny bit). If they dry up too fast, add 1-2 tsp of oil and roast them in batches. You can also shallow fry / deep fry / bake them.
  6. Drain any excess oil and serve warm with lemon wedges, Green Chutney and some raw onions.
  7. Use any leftover kebabs with a couple of Cucumber slices and some tomato inside a burger :)  



Sending this to BM 67 and my event+giveaway Monsoon Mojo2

 




4 comments:

  1. Such a healthy kebab, adding spinach makes this kebab more catchy and interesting.

    ReplyDelete
  2. Making kebabs with palak and sattu is nice idea.

    ReplyDelete
  3. I got some sattu flour from Bihar just a few days back..so now a must try..also noted down all the sattu recipes.

    ReplyDelete
  4. A unique combo of ingredients for the kebab.

    ReplyDelete

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Cheers
Kalyani

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