Methi leaves: ½ cup puree ( or use kasuri methi)
Palak leaves: ½ cup puree
Besan: ½ cup
Red chili: to taste
Ginger chopped: 2 tsp
Hari mirch: 2 tsp
Olive oil: 2 tsp
Wash and clean methi and Palak leaves. Squeeze excess water and grind the leaves to a puree. Dry roast besan on medium heat in a pan till it turns brownish. Mix in besan, salt, red chili, ginger and green chili. Keep it for 15 min. Now shape the mixture and flatten them a little. Heat olive oil in a non stick frying pan (USE LITTLE OLIVE OIL TO JUST GREASE THE NON STICK PAN) and place the kebabs in it over high heat. Turns and continue cooking over medium heat till light brown.
It provides high fiber carbohydrates; along with green leafy vegetables is good source of iron, and calcium. Spinach is rich in essential amino acids, iron, Vitamin A and folic acid. It is one of the cheapest vegetables which supplies same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken Ginger has a carminative action (anti gas forming). As Spinach has small amount of oxalic acid, it should not be consumed by those suffering from kidney stones, gout and liver diseases.
