Healthy Fryer
Cooking Time: 25 minutes
Temperature: 200° C
Preparation Time
40 minutes
Ingredients
5 large mushrooms boiled.
½ cup chana dal.
½” ginger grated.
2-3 green chillies chopped.
½ tsp red chilli powder.
Salt to taste.
½ tsp roasted jeera powder.
1 tsp coriander powder.
2tbsp chopped coriander.
1 cup bread crumbs.
¼ tsp black salt.
1-2 tsp lemon juice.
Crispy
Dhingri Kebab
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How to cook
Step 1
Boil the chana dal in an open vessel till soft but not soggy. Boil the mushrooms too.
Step 2
Grind the chana dal, mushrooms, ginger and green chillies together to a thick paste;
use a little water, if required.
Step 3
Add 2 tbsp bread crumbs and all the masalas together. Mix well to form soft dough.
Step 4
Divide the mushroom and chana dough in 7 equal parts and give shape of flat round
kebabs. Wet the kebabs with a little milk and roll the same in the dry bread crumbs.
Step 5
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. Serve hot with mint chutney or tomato ketchup.
Healthy Fryer
Cooking Time: 12-15 Minutes
Temperature: 180° C
Preparation Time
30 Minutes
Ingredients
500g /1 bunch spinach.
2 boiled potatoes.
1 cup bread crumbs.
½ cup boiled peas.
1 tsp ginger-garlic paste.
½ tsp green chilli paste or 1-2 green chillies
finely chopped.
½ tsp kasoori methi.
½ tsp amchoor powder.
½ tsp tandoori masala.
Salt and pepper to taste.
Haryali Kebab
(Green Kebab)
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How to cook
Step 1
Wash the spinach and put in a kadhai (frying pan). Cover and cook on low flame for 5
minutes. Remove from flame and squeeze.
Step 2
Mash the boiled potatoes and peas together. Add ginger, green chilli, besan, 2 tbsp
bread crumbs and all the masalas to it. Make dough which does not stick to the surface
of the plate.
Step 3
Make small balls of the dough and flatten to make tikkis. Coat the tikkis with dry bread
crumbs.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 180° C. Arrange the tikkis in fry basket and close
it properly. Keep at 180° C for 12-15 minutes. Turn the tikkis over in between to cook
uniformly. Serve hot with tomato ketchup.
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