Snacks
Baked Hara Bhara Kebab
Spinach, peas and paneer kebabs baked or air fried until crisp outside and soft inside. The party snack, made with 1 tbsp of oil for the whole batch.
250
kcal
17g
protein
23g
carbs
11g
fat
Per serving · makes 3 · 35 minutes
Ingredients
- •200 g spinach, blanched, squeezed dry and chopped
- •100 g green peas, boiled
- •1 medium potato (100 g), boiled and mashed
- •150 g low-fat paneer, grated
- •40 g besan, dry roasted until nutty
- •1 tsp ginger-green chilli paste, half tsp each of chaat masala, cumin powder and garam masala
- •2 tsp oil for brushing
- •Salt, coriander, mint chutney to serve
Method
- 1.Mash the peas and potato together, then mix in the spinach, paneer, roasted besan, spices and salt.
- 2.Shape into 12 small flat kebabs. If the mixture is wet, add a spoon more besan.
- 3.Brush both sides lightly with the oil.
- 4.Bake at 200 C for 20 minutes, flipping halfway, or air fry at 190 C for 12 to 14 minutes.
- 5.Serve hot with mint chutney, 4 per person.
Coach’s note
Squeeze the blanched spinach until no more water comes out. Wet spinach is why homemade kebabs fall apart.
More snacks
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