Healthy Fryer
Cooking Time: 25-30 minutes
Temperature: 200° C
Preparation Time
30 minutes
Ingredients
1 cup boiled peas.
1 cup makhanas.
2 green chillies chopped.
10-12 cashews.
Salt and pepper to taste.
½” ginger piece grated.
¼ tsp garam masala.
2-3 pinch choti elaichi powder.
Chaat masala to sprinkle.
Matar Makhane
Ke Kebab
14
How to cook
Step 1
Dry roast the makhanas and cashews. Now grind the makhanas and cashews to a
rough powder.
Step 2
Dry roast the peas for 2 minutes. Grind the green peas, ginger and green chillies
together to a paste.
Step 3
Mix the makhana and cashew powder with the peas paste. Add salt, garam masala,
elaichi and pepper to it. Mix it well and give shape of kebabs.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 200° C. Arrange the kebabs in fry basket and
close it properly. Keep at 200° C for 25-30 minutes. Turn the kebabs over in between
to cook uniformly. Remove when done, sprinkle with chaat masala and serve hot;
garnished with lemon wedges.
Kale Chane
Ke Shami Kebab
Kale Chane
Ke Shami Kebab
15
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 180° C
Preparation Time
45 minutes
Ingredients
½ cup kale chane.
1 tbsp chane ki dal.
1 onion very finely chopped.
1 tsp oil.
1 tsp ginger-garlic paste.
1-2 breads to make bread crumbs.
½ tsp green chilli paste or 1-2 green
chillies finely chopped.
¼ tsp amchoor.
¼ tsp jeera powder.
2-3 pinches cinnamon powder .
1-2 pinches cloves powder.
1-2 pinches elaichi powder.
¼ tsp red chilli powder.
Salt and pepper to taste.
2 tbsp finely chopped pudina.
½ cup dry bread crumbs.
How to cook
Step 1
Soak the kale chane and chane ki dal overnight or for 6-8 hours in water.
Step 2
Put kale chane, chane ki dal, onion and oil in a pressure cooker. Add the powdered
spices to 1 ½ cups water and pressure cook to give 1 whistle. After the first whistle,
keep on slow flame for 20 minutes. Remove from the flame and let the pressure reduce
by itself.
Step 3
If there is extra water, dry the chanas for sometimes on the flame. There should be just
enough water to grind the chanas into a fine paste.
Step 4
Move the chana mixture to a bowl. Add ginger-garlic paste, bread crumbs, all the
masalas and salt to taste.
Step 5
Make small balls of the paste and flatten them slightly. Coat with bread crumbs.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange the kebabs in fry basket and
close it properly. Keep the fryer at 160° C for 20-25 minutes. Turn over the kebabs in
between to cook uniformly. Serve hot with tomato sauce/dahi pudina chutney.
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