Please avail 10% off on all purchases of "Pack of 2" items   

Indian Snack / Fusion

Spinach & Peas Kebabs

By Chef Nehal Karkera

Crispy on the outside, soft and flavourful on the inside — these Spinach & Peas Kebabs by Chef Nehal Karkera are everything you want in a perfect snack! Packed with the goodness of blanched spinach, boiled peas, and warming spices, these kebabs come together quickly and without any fuss. Served on toasted coin parathas with a vibrant homemade mint mayo and beautifully pink pickled onions, this is one platter that looks as good as it tastes. Whether it’s chai time, a party spread, or a quick evening snack, this recipe delivers every single time. Clean, quick, and absolutely delicious, just the way Chef Nehal likes it!

Prep Time

20 minutes

SERVES

2

Cuisine

Indian Snack / Fusion

Ingredients

For the Kebabs:
• 1 cup spinach, blanched and chopped
• ½ cup green peas, boiled
• 1 medium potato, boiled
• 1 green chilli, finely chopped
• 1 tsp ginger garlic paste
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp chaat masala
• Salt, to taste
• Breadcrumbs, as needed for coating
• Oil or ghee, for shallow frying
For the Pickled Onions:
• 2 medium onions, thinly sliced
• ½ cup vinegar
• 2 tbsp sugar
• Beetroot juice, for colour
For the Mint Mayo:
• 3 tbsp mayonnaise
• A handful of fresh mint leaves
• 1 tsp lemon juice
• Salt, to taste
For Serving:
• Coin parathas, as needed, toasted

Method

1. In a large bowl, mash the boiled peas and potato together until smooth. Add the blanched spinach, green chilli, ginger garlic paste, coriander leaves, cumin powder, garam masala, chaat masala, and salt. Mix everything well to form a firm, shapeable mixture.
2. Divide the mixture into equal portions and shape each one into small round or flat kebabs. Lightly coat each kebab with breadcrumbs for that perfect crispy crust.
3. Shallow fry in oil or ghee on medium heat until each kebab is golden and crispy on both sides. Set aside.
4. For the mint mayo, blend mayonnaise, fresh mint leaves, lemon juice, and salt together into a smooth, vibrant dip. Refrigerate until ready to serve.
5. For the pickled onions, combine vinegar, a splash of water, beetroot juice, and sugar in a small saucepan. Bring to a gentle simmer until the sugar dissolves. Submerge the sliced onions in the warm pickling liquid and set aside to soak and colour.
6. Slice coin parathas into small rounds and toast until lightly crisp.
7. To assemble, place a kebab on each toasted paratha coin, add a dollop of mint mayo, top with pickled onions, and serve immediately. Enjoy!