INGREDIENTS
- 400G Spinach-boiled
- 100g Cottage Cheese
- 1 Medium Size Potato (boiled)
- 3tsp Besan (Roasted)
- 6 Green Chillies
- 1tsp Amchur Powder
- 5-7g Ginger-Chopped
- 2tsp Chopped Coriander leaves
- Salt to taste
- Cooking Oil
METHOD
- Mash the boiled spinach leaves
- Grate cottage cheese and potato
- Mix spinach, cottage cheese and potato in a bowl
- Add roasted besan, ginger, green chillies, amchur, coriander leaves and salt.
- Mix thoroughly
- Make small balls of the mixture and flatten between hands
- Heat cooking oil in a pan and place the kebabs. Cook until brown
- Serve hot with chutney of your choice
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