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Serves: 4

Ingredients

1 tsp root ginger, minced
1 medium potato, boiled and mashed (100g)
1 medium carrot, grated
75   g frozen peas, cooked and crushed
6 french beans, cooked and finely chopped
1 tsp mango powder
2 tsp chaat masala
4 fresh green chillies, chopped
1/2 tbsp sweet mango pickle
3 tbsp chickpeas, roasted and ground
150 g cottage cheese
1/2 tsp salt

Source

This recipe had been sourced from Healthy Indian Cooking for Diabetes

Healthy Hints

A healthier alternative to fried kebabs. Traditionally this dish is made with paneer, which is a full-fat cheese, but the cottage cheese works just as well. Or make home made paneer with skimmed milk and use that instead.

Cooking Guide

1. Heat a non-stick kadai. Add the ginger and cook for 30 seconds. Stir in the mashed potato, carrot, peas and French beans, and roast until the pan gives off a delicious aroma.

2. Add the mango powder, chaat masala, chillies, chhunda, roasted chickpea powder and continue to cook for 2-3 minutes.

3. Stir in the cottage cheese, mixing well, followed by the salt.

4. Divide the mixture into four or eight equal portions. Take each portion and press it around a skewer to form a cylindrical shape.

5. Heat a non-stick tawa and place the skewers on it. Cook on a medium heat, rotating the skewers from time to time so that the kebabs get cooked evenly on all sides, until golden brown.