29 September 2015,11:55 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Crush cumin, seeds of cardamom, pepper and cloves together.
  • Cook the dal with the crushed spices, salt and measured water in a pan for about 15-20 minutes. Remove from fire and keep aside.
  • Mash the hot dal in a pan, allow to boil till the water evaporates. Remove from heat.
  • Heat 3 tablespoons oil in a pan and saute the spinach for about 10 minutes or until absolutely dry and well fried.
  • Add fresh bread crumbs, cornflour, spinach, green chilies, salt and masalas to the mashed dal. Make small balls.
  • Mix paneer with coriander, salt and cumin. Flatten spinach-dal balls and put 1 tablespoon paneer filling. Cover the filling and form a flattened tikki.
  • Cook them on a griddle till brown on both sides, spoon in the oil while cooking.
  • When done shift them on the sides of the griddle so that they turn crisp and the oil drains out.
  • Remove the kebabs on paper napkins and serve hot with chutney.


  • 200 grams split grams (channe ki dal)
  • 500 grams spinach - only leaves, chopped very finely
  • 50 ml IDHAYAM sesame oil
  • 3 slices bread - broken into pieces and churned in a mixer to get fresh crumbs
  • 25 grams cornflour
  • 2 green chilies - chopped finely
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • salt to taste
  • ½ teaspoon amchur (dried mango powder)

Crush Together

  • ½ teaspoon cumin
  • seeds of 2 cardamom
  • 4 peppercorns
  • 4 cloves


  • 150 grams grated paneer
  • 1 tablespoon chopped coriander
  • salt and black cumin to taste

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