|Spinach leaves||–||1/2 bunch (large)|
|Mustard leaves||–||1 small bunch|
|Spring onions (only the green part)||–||3-4 stalks|
|Mint leaves||–||3/4 cup|
|Olive Oil||–||1 ½ tbsp|
|Garlic||–||2 tsp, chopped|
|Gram flour (besan)||–||1 tbsp|
|Green chilly||–||1 no, chopped|
|Potato boiled||–||1 no (small)|
|Coriander powder||–||½ tbsp|
|Fenugreek leaves Powder||–||1 tsp|
|Dried Apricots (optional)||–||handful|
|Salt||–||as per taste|
|nuts (pistachio, almonds & cashew nuts)||–||handful, chopped|
|Bread crumbs||–||for coating|
|In boiling water add the spinach & mustard leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. Squeeze the leaves and add it to the blender along with mint leaves & spring onions. Fine grind the leaves without adding any water.
Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely.
To the cooled puree add boiled & mashed potato and mix it. Rub a little ghee in your hands and take a small portion of the mixture and roll it into a round. Using the thumb press it gently on the centre to create a depression. Fill this up with chopped apricots & chopped nuts.
Roll again and slightly flatten them to shape into a patty. Dunk them on all sides in dried bread crumbs. Brush the kebabs with oil and bake them at 180 C in an oven for 10 – 15 minutes. Remove and serve hot.