Last Jan Month, I got canola oil 1 litre pack as a gift from Hadson. With this pack, I found a recipe booklet written by chef Komal Taneja. For the theme of Cooking from Cookbook, I choose “Oats Spinach and Paneer Cakes” from this booklet. It’s really amazing and healthy snack for everyone. We have to need spinach, paneer, oats and potatoes for making kebab and serve with mint chutney. This recipe is great option for monsoon and winter days.
Canola oil is really healthier oil, has the lowest saturated bad fats amongst all cooking oils, very high monounsaturated good fats, rich content of omega-3 essential fatty acids and high vitamin E. It’s prepared from the crushed seeds of the yellow canola flower.
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Serving: 8 Pieces
Recipe Source: Komal Taneja
2/3 Cup Cottage Cheese, Grated
1 Med. Sized Potato, Boiled & Mashed
2/3 Cup Spinach, Blanched & Chopped
1/3 Cup Oats
1/3 Cup Peas, Boiled & Mashed
1 Tbsp. Green Coriander, Chopped
1/2 Tsp. Roasted Fenugreek Leaves Powder
3 Tbsp. Bread Crumbs
2 Tsp. Roasted Gram Flour
Salt to Taste
1/2 Tsp. Coriander Powder
1/2 Tsp. Red chili Flakes
1/2 Tsp. Chat Masala
1/4 Tsp. Turmeric Powder
1/2 Tsp. Pomegranate Seeds Powder (Anardana)
1/2 Tsp. Cumin Powder
Canola Oil for Shallow fry
|Combine oats and grated cottage cheese|
|Boiled and mashed potato and peas|
|Add blanch and chopped spinach|
|Add coriander, bread crumbs, roasted gram flour and kasuri methi|
|Grind as powder|
|Mix well spices and other ingredients as dough|
Combine blanch chopped spinach, boiled and mashed potatoes and peas, green coriander, oats, grated cottage cheese, kasuri methi, roasted gram flour and bread crumb in mixing bowl.
Combine salt, coriander powder, turmeric powder, red chili flakes, cumin powder, chat masala and anardana in another bowl.
Mix spices with paneer mixture and knead well into a firm mixture as dough and divide into equal eight portions and shape them into round kebab form.
Heat the canola oil in a non-stick pan and shallow fry the kebab in small batches till to golden brown both sides on medium flame. Garnish with onion rings and lemon wedges. Sprinkle little chat masala on the top of kebab and serve with tomato ketchup and mint dip.