Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste
Mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, chopped
pepper to taste
salt to taste
Other ingredients
Oil to shallow or deep fry
Method
- Mix together all ingredients along with potato.
- Keep aside.
- Blanche spinach in some boiling water, drain.
- Run in colander under tap water.
- Press out all water, to remove excess moisture.
- Mix together all ingredients for spinach, except cornflour.
- Put to heat mixture in non-stick pan, on low flame.
- Stir and cook till well blended, add cornflour.
- Cook till mixture is thick like a soft lump.
- Cool both mixtures.
- Divide both mixtures into 6-7 portions each.
- Make round balls of both, separately.
- Make a flat pattie of half a ball of potato mixture.
- Place a spinach ball in centre, press down gently to flatten on pattie.
- Make pattie with other half of potato mixture.
- Place over spinach pattie.
- Seal edges so that spinach mixture is hidden inside.
- Smoothen to form an oval kabab.
- Repeat for all patties.
- Dust all patties with a little cornflour.
- Refrigerate for 15-20 minutes or till required.
- Shallow fry in a nonstick flatbottomed pan.
- Flip sides and fry to a golden on other side.
- Cut into halves before serving, hot and crisp.
- The filling is clearly visible inside.
- Serve hot with tomato or date sauce.
Making time: 45 minutes
Makes: 6-7 servings
Shelflife: Best fresh after frying, Unfried 1 day refrigerated
Pakistani Cuisine's Index
