Prep 10 mins
Cook 20 mins
This is from Tarla Dalal's Delicious Diabetic recipes cookbook. These make a good starter as they contain a tasty blend of ingredients. The spinach is rich in Vitamin A and adds little to the carbohydrate levels. The greenpeas add bulk and fibre to this dish. You may roll these kebabs in whole wheat bread crumbs to make them more nourishing than those coated with refined flour(maida) or semolina(rava). Note: Please follow the low fat paneer recipe for diabetics I've posted separately for this).
- 2 tablespoons split channa dal (bengal gram lentils)
- 1⁄2 inch fresh ginger, grated
- 2 garlic cloves, grated
- 2 green chilies, finely chopped
- 1⁄2 cup spinach, blanched, drained and roughly chopped (palak)
- 1⁄4 cup green peas, boiled
- 1⁄4 cup low-fat panir, grated
- 1⁄2 teaspoon chat masala
- 1⁄4 teaspoon garam masala powder
- 3 tablespoons whole wheat bread crumbs
- 1 teaspoon olive oil
- Pressure cook the lentils, ginger, garlic and green chillies with 3/4 cup of water for 2-3 whistles or until the lentils are cooked.
- Drain and discard the water.
- Combine spinach, the cooked lentil mixture and greenpeas in a blender.
- Blend to obtain a coarse paste without any water.
- Add paneer, chaat and garam masala powders.
- Divide the mixture into 6 equal parts and shape into flat kebabs.
- Roll the kebabs in bread crumbs.
- Heat oil in a non-stick pan.
- Cook the kebabs on both sides till golden brown.
- Drain on clean kitchen paper towels.
- Serve hot.