| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 cup Chicken Mince
- ¼ cup spinach
- 3 tsp Coriander Seeds
- 2 tsp Cumin seeds
- 2 tbsp hung curd
- 3 tsp garlic
- 2 tsp ginger
- 1 Green Chilli
- 1 cup Coriander leaves
- 1 cup Mint leaves
- 1 tsp Chaat masala
- ¼ cup Bread Crumbs
- ¼ cup cornflour
- 1 Juice Of Lemon
- salt as needed
- oil as needed
Ingredients
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Instructions
- Dry roast the coriander and cumin seeds until aromatic, and keep aside. Add the spinach leaves with salt in boiling water for 2-5 minutes and then transfer it to a bowl of cold water. Blend the cold spinach with dry roasted spices, chillies, garlic, ginger, coriander and mint leaves.
- In a mixing bowl, add chicken mince, the blended mixture, curd, salt, chaat masala, lemon juice, cornflour and bread crumbs. Combine well and make small round patties.
- In a wide pan, heat enough oil for shallow frying. Place the kebabs once the oil is hot and fry until they turn greenish-brown on both sides.
- Serve immediately with mint and tamarind chutney.
Recipe Notes
Recipe Tip
You can also add cashew paste in the mixture to make the kebabs more flavourful.
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Frequently Asked Questions
Can I skip spinach for this recipe?
Yes. If you don’t like spinach, you can skip it in this recipe and use a few drops of green food colour instead. However, don’t use excess coriander leaves, as it might add some bitterness to the kebabs.
How can I enhance the flavour of the kebabs?
Add ½ teaspoon of chicken masala powder and ½ teaspoon red chilli powder in the mixture to enhance the taste of the kebabs.