hariyali kebab
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4.7 from 10 votes

no fry veg hariyali kebabs (healthier version)

Healthier no fry version of kebabs with clean flavors makes it a guilt free perfect appetizer loved by all.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Indian
Servings: 14 -16 balls
Author: Khushboo

Ingredients

  • 1 cup boiled peas
  • 1 cup grated boiled potatoes
  • ½ cup grated paneer
  • 1 teaspoon veg oil
  • ½ teaspoon dry mango powder / amchoor *
  • 2 teaspoon fennel seeds/ sauf
  • Fistful of mint leaves/ pudhina finely chopped *
  • ½ teaspoon green chilly paste
  • 1 teaspoon grated ginger
  • ½ teaspoon crushed kasoori methi optional
  • Salt to taste
  • Dash of black pepper
  • For coating
  • ¼ cup or more corn flour for rolling
  • 2 tablespoon flaxseed meal plus
  • 9 tablespoon warm water
  • 3-4 slices of breads grounded .
  • ½ cup panko bread crumbs*

Instructions

  • Roughly pat dry the boiled peas and pulse / mash or grind them. Heat oil in a non stick pan on medium heat, add in the fennel seeds, cook for 15 seconds. Add in the ginger chilly paste , cook it for 5 seconds. Add in the peas mixture , cook for 1 minute. Stirring it well . Add in dry mango powder, salt , pepper , grated potato, grated paneer and give a quick mix so that the mixture comes together and is evenly coated with spices. Taste test and adjust the spices. Switch off the flame. Add in the chopped mint , kasoori methi and mix it well . Let the mixture cool down before making lime size balls.
  • Prepare the kebabs for cooking.
  • Set up the dipping station as pictorial given above.
  • Place corn flour , flax seed meal slurry ( mix warm water plus flax meal and let it stand for a minute) flax slurry is ready to use and bread and panko crumbs in 3 separate bowls .
  • Now take one kebab , roll it in flour , then dip it in the slurry and well coat and then dunk it in the bread crumbs and roll it well. Repeat this with all the kebabs .
  • Heat up the appe pan on low medium heat, brush every cavity lightly with oil. Once warm , add the kebabs and brush them with oil , cook them until golden brown overall. Rotate and flip them in intervals with a help of a small spoon or wooden skewer as needed to evenly cook . The appe pan method is quiet slow but results are worth it. Alternatively you can bake or fry them. Serve warm with a side of your favorite dip , ketchup or chutney.
  • Please go through important notes for substitutions.