Quick and easy palak-matar kabab recipe for evening tea

As evening sets in, a craving for something spicy and crunchy alongside hot tea is common, but eating samosas, pakoras or packaged snacks every day is not good for health. A tasty vegetarian green kabab can be made at home instead. Prepared with green vegetables, peas, potatoes and flavourful spices, this kabab tastes excellent. Crunchy on the outside and soft on the inside, it can appeal to children and adults alike. It does not need much time or preparation. If guests arrive unexpectedly, or it is teatime, or one simply wants something different in the evening, this quick snack can be a good option.

To make the green kabab, you need 2 cups spinach, 2 boiled potatoes, 1 cup peas, 2 green chillies, a small piece of ginger, 3 to 4 teaspoons gram flour (besan), half a cup breadcrumbs, half a teaspoon cumin seeds, half a teaspoon garam masala, half a teaspoon chaat masala, half a teaspoon red chilli powder, salt to taste and oil.

To prepare, first wash the spinach thoroughly. Then lightly boil the spinach and peas and drain out all the extra water completely, otherwise the kabab mixture can turn runny. Grind the spinach, peas, green chillies and ginger together into a fine paste. In a large bowl, mash the boiled potatoes well. Add the prepared spinach-peas paste, gram flour, breadcrumbs, cumin seeds, garam masala, chaat masala, red chilli powder and salt. Mix everything together well. If the mixture sticks too much to the hands, a little more breadcrumbs or gram flour can be added.

Shape the mixture into small balls and then flatten them by hand into kabab shapes. Heat a griddle well and spread a little oil on it. Place the kababs on the griddle and cook on medium heat. Roast well on both sides until golden and crisp. Take care while turning the kababs so they do not break. Serve the vegetarian green kababs with green chutney, tomato sauce or curd. This quick snack can also be tried with evening tea or at a small get-together at home.