Sattu Palak Kebab is a Protein rich, gluten free snack made with kitchen staples, high protein base and spinach. Perfect as a finger food too.
Sattu Palak Kebab is Protein rich, gluten free snack made with kitchen staples, protein base and spinach. Perfect as a finger food too.
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 making Sattu ka sherbet, I have started to use Sattu (fried gram flour) in many dishes, and we like the lightness this flour provides against the heavy besan {Gramflour} (although its a derivative of the Sattu).
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 Corn Cheese Pepper Kebab, addition of onion and garlic is optional.
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.
Other finger food + dips that that your family would love for a party / potluck / get together:
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Prep time : 20 mins | Shallow Fry time : 15 mins | Makes : 8-10 medium sized kebabs
What you need to make Sattu Palak ke kebab:
- 1 cup Sattu ka Atta (homemade or store bought)
- 2 TBSP Rice Flour
- 2/3 cup Spinach (palak – fresh or frozen)
- 1 tsp Salt (or to taste)
- 1 tsp Ginger-Chilli paste (or add 1/2 tsp each thinly minced)
- 1/4 cup Cheese (shredded, totally optional but recommended)
- 1 Onion (finely minced)
- 1 tsp Almonds
- 1/2 tsp cashewnuts
- 1 tsp raisins
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Red Chilly powder (adjust spice)
- 1 tsp Chaat Masala
- 1/2 tsp Garam Masala
- 3 TBSP Oil (divided use)
How to make Sattu Palak Ke Kebab:
- Blanch spinach, drain and puree without any additional water.
- 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.
- 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.
- For nut allergy, skip the nuts altogether.
- Refrigerate for 10 mins – this is to ensure they dont break as they fry.
- 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.
- The next time I made I baked them in an air fryer for 18 minutes.
- Drain any excess oil and serve warm with lemon wedges, Green Chutney and some raw onions.
- Use any leftover kebabs with a couple of Cucumber slices and some tomato inside a burger 🙂
PIN FOR LATER
Sattu Palak ke Kebab | High Protein Finger Food
Sattu Palak Kebab is Protein rich, gluten free snack made with kitchen staples, protein base and spinach. Perfect as a finger food too.
Ingredients
- 1 cup Sattu ka Atta homemade or store bought
- 2 TBSP Rice Flour
- 2/3 cup Spinach palak – fresh or frozen
- 1 tsp Salt or to taste
- 1 tsp Ginger-Chilli paste or add 1/2 tsp each thinly minced
- 1/4 cup Cheese shredded, totally optional but recommended
- 1 Onion finely minced
- 1 tsp Almonds
- 1/2 tsp cashewnuts
- 1 tsp raisins
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Red Chilly powder adjust spice
- 1 tsp Chaat Masala
- 1/2 tsp Garam Masala
- 3 TBSP Oil divided use
Instructions
- Blanch spinach, drain and puree without any additional water.
- 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.
- 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.
- For nut allergy, skip the nuts altogether.
- Refrigerate for 10 mins – this is to ensure they dont break as they fry.
- 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.
- The next time I made I baked them in an air fryer for 18 minutes.
- Drain any excess oil and serve warm with lemon wedges, Green Chutney and some raw onions.
- Use any leftover kebabs with a couple of Cucumber slices and some tomato inside a burger 🙂
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Such a healthy kebab, adding spinach makes this kebab more catchy and interesting.
Making kebabs with palak and sattu is nice idea.
I got some sattu flour from Bihar just a few days back..so now a must try..also noted down all the sattu recipes.
A unique combo of ingredients for the kebab.
Healthy kababs. You have also shallow fried with very little oil. I have never tried making anything with sattu as yet
Sattu ke kababs looks yumm kalyani! love the addition of spinach and cheese, a lovely tea time snack!!!
The kebab with the addition of spinach looks delicious. This is the first time I heard about Sattu flour so it was interesting finding out more about it.
Wow kalyani these definitely are yummy. I will make them especially adding spinach makes these kabab healthier.
Such healthy kebabs this are with the goodness of sattu and all the veggis. I would not mind using this as the burger buns for my kids.
looks like a delicious and healthy snack. Now that we are home all the time, I find myself looking for snacks more often and this would definitely curb the appetite.