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 :)
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!