Besan Palak ke Kabab is a delectable Indian snack that combines the richness of gram flour (besan) with the nutrient-packed goodness of spinach (palak). These kababs are not only delicious but also easy to prepare and versatile. They can be steamed, pan-fried, or air-fried, making them a perfect choice for a quick breakfast, a savory snack, or a healthy appetizer. The addition of aromatic spices and fresh herbs elevates the taste, ensuring that every bite is full of flavor. Moreover, these kababs can be made in advance and stored in the refrigerator for a few days, making them a convenient option for busy days.
Besan Palak ke Kabab
Ingredients
Ingredients:
- Fresh Spinach Palak: 2 cups, finely chopped
- Gram Flour Besan: 1 cup
- Turmeric Powder: ½ teaspoon
- Salt: 1 teaspoon
- Oil: 1 tablespoon for the batter
For Masala Mix:
- Garlic: 4 cloves optional
- Ginger: 1/2-inch piece
- Fennel Seeds: 1 tablespoon
- Coriander Seeds: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Green Chilies: 2
- Dry Red Chilies: 2
- White Sesame Seeds: 1 tablespoon
For Chutney:
- Fresh Coriander Leaves: 1 cup
- Fresh Mint Leaves: ½ cup
- Green Chilies: 2
- Roasted Peanuts: 1 tablespoon
- Ginger-Garlic Paste: 1 tablespoon optional
- Yogurt: 2 tablespoons or lemon juice, as an alternative
- Salt: to taste
Instructions
Instructions:
Prepare Spinach:
- Wash and finely chop the spinach leaves. Set aside.
Make the Masala Mix:
- In a blender, combine garlic (if using), ginger, fennel seeds, coriander seeds, cumin seeds, green chilies, and dry red chilies. Grind into a coarse powder.
Prepare the Batter:
- In a mixing bowl, add gram flour, turmeric powder, and salt. Mix well.
- Gradually add water and stir to make a thick batter, similar to the consistency of a pancake batter.
- Incorporate the oil into the batter and whisk until light and fluffy.
Combine Ingredients:
- Add the finely chopped spinach and the prepared masala mix to the batter.
- Mix thoroughly until the spinach is evenly distributed and the batter is well combined.
Steam the Kababs:
- Grease steel glasses or small bowls.
- Pour the batter into the glasses, filling them about ¾ full.
- Tap the glasses gently to level the batter.
- Place the glasses in a steamer with boiling water and steam for about 15 minutes, or until a toothpick inserted comes out clean.
Prepare the Chutney:
- In a blender, combine coriander leaves, mint leaves, green chilies, roasted peanuts, ginger-garlic paste (if using), and yogurt (or lemon juice).
- Blend into a smooth chutney. Adjust salt to taste.
Finish the Kababs:
- Once steamed, let the kababs cool for about 15 minutes before gently removing them from the glasses.
- Optionally, you can pan-fry or air-fry the kababs for a crispy texture. Heat a little oil in a pan and fry the kababs until golden brown on both sides. Alternatively, air-fry at 180°C (350°F) for a few minutes until crispy.
Serve:
- Serve the kababs warm with the freshly made chutney.
Video
Notes
Enjoy these delicious Besan Palak ke Kababs as a delightful snack or appetizer. Their unique flavor and crispy texture are sure to please everyone!
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