Spinach and Chana Kebab, proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a diabetic person!Recipe Link : http://www.tarladalal.com/Spinach-and-Chana-Kebab-%28-Healthy-Starter-Recipe-%29-35026rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Spinach and Chana Kebab (Diabetic-friendly Recipe) Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques such as shallow-frying with minimal oil and a thoughtful combination of ingredients qualifies this North Indian starter for a health book! Preparation time: 20 minutes. Cooking time: 20 minutes. Makes 8 kebabs. For the chana dal mixture1½ cups soaked and cooked chana dal (split Bengal gram)½ tsp turmeric powder (haldi)1½ tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli powderSalt to taste Other ingredients2½ tsp oil for greasing and cooking1 tsp cumin seeds (jeera)1½ cups thick spinach purée (palak)1½ tbsp dried fenugreek leaves (kasuri methi)2 tsp garam masala3 tbsp cornflour½ tsp freshly ground black pepper (kalimirch)Salt to tasteFor servingGarlic chutneyFor the chana dal mixture1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 2. Cool slightly and blend in a mixer to a coarse mixture. Keep aside.How to proceed1. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.2. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. 3. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry.4. Cool slightly and divide the mixture into 8 equal portions.5. Roll out each portion into a 67 mm. (2½") thin flat round kebab.6. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil and cook each kebab on a slow flame, using ⅛ tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with garlic chutney.Nutritive value per kebabEnergy: 82 caloriesProtein: 4.2 gmCarbohydrates: 10.7 gmFat: 2.5 gmFibre: 2.9 gmFolic acid: 85.4 mgIron: 1.4 mg