Hara Bhara Kabab

Hara Bhara Kebab is interestingly made with the humble spinach! Bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish

Preparation Time: 15 mins
Cooking Time: 20 mins  
Makes 12 kebabs

Ingredients

• 1/4 cup chana dal (split bengal gram)
• 2 tsp finely chopped ginger (adrak)
• 2 tsp finely garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 1 cup blanched spinach (palak)
• 1/2 cup boiled green peas
• 1/2 cup grated paneer (cottage cheese)
• 1 tsp chaat masala
• 1/4 tsp garam masala
• salt to taste
• 1/2 cup plain flour (maida) dissolved with 1/3 cup water
• 3/4 cup bread crumbs
• oil for deep-frying

Method

1. Clean, wash and soak the chana dal for 1 hour and drain.
2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid. Drain.
4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs.
7. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
8. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
9. Serve hot with tomato ketchup and green chutney.

Dahi Puri

Dahi Puri is one of famous  street food in India  After a round of spicy pani puris, eating dahi puris is the perfect way to soothe your palate. "dahi puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a dahipuri truly divine is obviously the humble curds which are made daily in every indian household. The curds have to be fresh and chilled and most importantly of the right consistency i. e. Neither too thick or too thin. If your curds are not very fresh, add a few tablespoons of milk to cut down the sharp acidic taste. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make dahi puri.

Preparation Time: 25 mins
Makes 4 servings

Ingredients

• 20 pcs puris
• 1/3 cup boiled potatoes  , cubed
• 1/3 cup boiled kala chana, mashed
• 1/2 cup khajur imli ki chutney
• 1 1/2 cups curds (dahi)
• salt to taste

For The Garnish

• 1/4 cup sev
• 1/4 cup pomegranate
• 1 tsp chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1 tbsp chopped coriander (dhania)

Method

1. Arrange the puris on a serving plate.
2. Crack a small hole in the centre of each puri.
3. Add salt to the curds and mix well.
4. Fill it with the mixed kala chana, potato, khajur imli ki chutney and top with fresh curds.
5. Sprinkle the nylon sev, chilli powder and cumin seed powder, pomegranate on top.
6. Garnish with the chopped coriander and serve immediately.