1 cup chopped palak
1 cup chopped methi leaves
1 cup chopped bathua saag
½ cup boiled Dalia
1 pinch heeng
½ tsp jeera
Salt – to taste
1 cup multigrain bread crumbs
1 tsp olive oil
1 tsp chaat masala.
Put ½ tsp oil in a non stick pan. Roast heeng and jeera. Now put chopped palak, methi and bathua saag in it. Cook till the leaves are tender and all the water evaporates. Now in a bowl mix boiled Dalia with the cooked vegetables (saag). Add salt, chaat masala, bread crumbs. Now make small round cutlets with hand and stir fry ( USE LITTLE OLIVE OIL TO JUST GREASE THE NON STICK PAN) on the pan till it turns golden brown. Serve hot with mint chutney.
It provides high fiber carbohydrates, along with green leafy vegetables is good source of iron, and calcium .Condiments like jeera,heeng improve taste, have therapeutic properties, and improve our metabolism (by aiding digestion). Jeera seeds are good source of iron, manganese. Olive oil is rich in MUFA (mono unsaturated fatty acids), good for heart. A high energy and low calorie breakfast. Ideal for weight watchers. You can eat it instead of veg Dalia, bran roti or veg sandwich, but avoid it after sunset in case your are watching your weight, also do not over do the number of cutlets.
