HEALTHY VEGGIE GALAOUTI KEBABS

Ingredients (makes 1 large/2 medium servings)

100gms

50 g

1/2

2 tsp

1-1.5 tsp

Ingredients

1/2 cup black chana, soaked overnight and pressure cooked for 4 whistles (Mine was also tempered with mustard seeds and shallots, but not necessary)

1 small sweet potato, peeled and cut into chunks

1 small carrot, peeled and cut into chunks

4-5 cloves of garlic

2- 3 cashew nuts (preferable roasted)

1/2 tsp chopped chilli

1 tsp chopped coriander

3 tsp shredded spinach leaves

Juice of half a lime

1/2 tsp Chaat masala

1/2 tsp red chilli powder

2 tsp Jowar/oat flour

Salt to taste

1 tsp olive oil

1 tsp ghee

Seed trail mix (pumpkin seeds, sunflower seeds, sesame seeds, flax seeds) to garnish

Method

Steam or bake the sweet potato, carrot and garlic with some salt and olive oil until soft ( I baked it for 20 minutes at 200 C).
Once this cools, blend to an almost fine paste with the cooked chickpeas and a little water.
Mix all the spices, chilli and leaves into this. Add the jowar or oat flour at the end- just to make it a little thicker. You don’t need to shape this into kebabs now.
Brush ghee on a hot non stick pan.
Drop spoonfuls of the mixture onto the pan.
Grease the spatula with some hot ghee from the pan and press down the spoonfuls of mixture. You can shape the mix using the spatula very easily.
Cook for a few minutes until the base browns. Flip over gently - the kebab is super soft so it can break easily.
Once both sides have browned, serve the kebabs up.
Garnish with seeds and serve with your favourite Chutney- or with nothing, just like I did! 🤤