How to Make Delicious Potato and Spinach Kebabs
Kebabs are finger foods made by roasting or frying or grilling meat or vegetable. They are extremely healthy as they contain a major proportion of meat or vegetable.
Hotels and restaurants serve kebabs as starter/appetizer snacks. Making kebabs are normally simple and easy snacks. You should eat them hot and fresh.
Potato and spinach kebab is popularly called as 'Hara Bhara Kebab'. That means green kebab in Hindi. These kebabs are crunchy outside and buttery inside. They have a special aroma due to the fried potatoes. Kebab can be used as an after-school snack for kids and young adults.
Potato and Spinach Kebabs
Health Benefits of Eating Potato and Spinach Kebabs:
Potato and spinach are the main ingredients used in making potato and spinach kebabs. These vegetables are nutrient-dense and contain abundant fiber and vitamins that are important for our body.
Potatoes are considered comfort foods. They taste awesome when baked, mashed, fried, and roasted. They are exceptionally high fiber foods that offer significant protection against cardiovascular disease and cancer.
Potatoes contain vitamin B6 and, is a good source of potassium, copper, vitamin C, manganese, phosphorous, niacin, dietary fiber, and pantothenic acid. Also, they contain varieties of phytonutrients that show antioxidant activity. It has carotenoids, flavonoids, and caffeic acid. Potato has unique tuber storage proteins which exhibit activity against free radicals.
The abundant vitamin B6 found in the potatoes assist to build new cells in the body. They contribute to lowering blood pressure and also help in cardiovascular protection. They aid in good nervous system functioning.
Spinach is low in fat and even lower in cholesterol. It is high in niacin, zinc, fiber, vitamin A, C, E, and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorous, potassium, manganese, and proteins.
It has anti-inflammatory and anti-cancer benefits due to its phytonutrients. It is also a good source of antioxidants. As spinach is packed with vitamin K, it helps in maintaining bone health.
- 5 cups potato, boiled, mashed
- 5-6 cups spinach, baby or grown leaves, finely chopped
- 3 teaspoons chickpea flour
- 4 tablespoons corn flour
- 1 1/2 teaspoons cumin seeds
- 5 green chili, finely chopped
- 1 1/2 inch ginger, finely chopped
- 1/2 cup coriander/cilantro, finely chopped
- 1/2 teaspoon chat masala, optional, available in Indian stores
- 1 1/2 teaspoons salt
- 3 teaspoons oil, for the dough
- oil for frying
- Remove the spinach stem and wash the leaves. Pat dry and finely chop them.
- Heat the oil in a deep bottomed pan. Throw-in cumin seeds. Let them crackle. Add the chopped spinach. Saute until the water evaporates from it. Press it to the kadhai to ensure no moisture.
- Boil three or four potatoes. Remove the skin. Mash them.
- In a mixing bowl, add mashed potato, chickpea flour, cornflour, chopped green chili, ginger, cilantro, and salt to make a soft yet firm dough. Divide the dough into equal parts. Shape them elongated as shown in the pic.
- Heat oil for deep frying. Fry kebabs in batches of 6-7. Fry them until they become crispy and golden brown. Remove and place them on an absorbent paper towel. Serve hot kebabs with tomato sauce. I am sure, they will vanish in no time!!
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 13 g||4%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 12 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|