हरे चने के कबाब (Hare Chane ke Kebab / Pregnancy Recipe) by Tarla Dalal

Hare Chane ke Kebab, A combination of ingredients like hara chana, paneer, mint and coriander makes this a iron, protein, calcium and vitamin rich recipe perfect for pregnant women.
Recipe Link : http://www.tarladalal.com/Hare-Chane-Ke-Kebab-5688r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Hare Chane ke Kebab

Green power through and through, that's what the Hare Chane Ke Kebab is all about! A combination of ingredients like hara chana, paneer, mint and coriander makes this a iron, protein, calcium and vitamin rich recipe perfect for pregnant women, children and all others too. A combo of traditional flavour enhancers like ginger, green chillies, onions, lemon juice, etc., enhances the flavour and aroma manifold. The procedure of cooking this kebab on a tava with minimal oil instead of deep-frying it, makes this delectable snack all the more desirable.

Preparation Time: 20 minutes.
Cooking Time: 20 minutes.
Makes 12 kebabs.
Soaking time : Overnight.

1 cup hara chana (green chick peas)
1 cup crumbled paneer (cottage cheese)
½ cup finely chopped onions
½ cup finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp lemon juice
1 tbsp cornflour
Salt to taste
3¼ tsp oil for cooking

For serving
Green chutney

1. Soak the hara chana overnight.
2. Next day, drain, wash, add 3½ cups of water and pressure cook for 4 whistles or till the hara chana turns soft.
3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.
4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.
5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
6. Place 6 kebabs on it and cook each kebab on a slow flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
Serve hot with green chutney.

Nutrient values per kebab
Energy : 66 calories
Protein : 3.0 gm
Carbohydrates : 3.9 gm.
Fat : 4.2 gm.
Fibre : 0.5 gm
Iron : 0.8 mg
Calcium : 71.7 mg