Veggie Seekh Kebab with Yoghurt dip

Most of the foods we cook at home are high in fiber and have high insulin sensitivity.Chickpeas, green and leafy vegetables, cinnamon, dry fenugreek appear very frequently on our dinner table. We made these crispy healthy kebabs for a week day dinner. Bursting with the goodness of vegetables these kebabs were a real low carb and low fat treat.

Ingredients:

1 cup dry green chickpeas (green chana), soaked overnight
1 cup finely chopped cabbage

1 cup finely chopped green beans

1 cup frozen spinach, thawed

1 small red onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 Tbsp coriander powder
1 Tbsp chaat masala
1 Tbsp garam masala or pav bhaji masala
1/4 cup thick yoghurt
2tsp red chilli powder
1 Tbsp olive oil
salt to taste

Method:
1. Coarsely grind the soaked green chickpeas in a food processor.

2. Heat oil in a wide skillet. Add onions and sauté till translucent.

3. Add ginger-garlic paste. Sauté till fragrant and add the green chickpeas.

4. Add the veggies one by one and sauté well.

5. Add coriander powder and masalas.Let is cook for about 5 minutes.

6. Switch off the heat. Let it cool.

7. Add yoghurt and salt. Taste and adjust the spices as per your taste.

8. Pre-heat oven 400F.

9. Line a cookie sheet with a foil and spray it with an oil spray.

10. Take about 2 Tbsp of the vegetable mixture and shape it like an elongated ball.

11. Place the cookie sheet in the oven and bake for 10- 12 mins till the top of the kebabs looks crispy.

12. Roll the kebabs and spray some oil spray and let them bake for another 10 mins.

13. Serve with Yoghurt Dip

Yoghurt Dip:1. Add a tsp of mint-cilantro chutney to 2 tbsp of yoghurt.Beat well. Add salt to taste.

This my entry to Health Nut Challenge 3.
 

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