Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables binded together on a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.
When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.
Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.
- Split moong 1 cup
- potatoes boiled 2
- boiled peas 1cup
- onion finely chopped 1
- bread crumbs 1bowl
- chilli powder 1 1/2 tsp
- amchur powder 1/2 tsp
- chat masala 1/2 tsp
- corn flour with water
Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.
Make balls of it, flatten it between palms and keep aside.
Mix cornflour and water to a paste.
Heat a skillet. I prefer using Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it. Allow to cook on both sides until golden brown in colour.
Seekh moong kabab is ready to serve.
I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.
A few other kabab recipes from the blog:
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