Palak Cutlet Recipe| Palak Paneer Tikki | Hara Bhara Kebab | with step by step photos & video. A healthy snack recipe prepared with spinach leaves & paneer. The recipe is very similar to any cutlet recipe but has a generous amount of palak puree with grated paneer. It can be easily served as an evening snack.
Moreover, these kebabs are the best way to add spinach to your diet. I am glad my kiddo ate 2 spinach kebabs. A must-try dish to make our kids eat spinach. Hara Bhara Kabab, a delicious Indian veg cutlet made from paneer and spinach (Palak). ‘Hara’ in Hindi means green, which refers to the green color of Spinach imparted to the cutlet.
How to make palak cutlet recipe?
Palak Cutlet Recipe| Palak Paneer Tikki | Hara Bhara Kebab | with step by step photos & video. This cutlet recipe is a way different from other cutlet/kebab recipes I had shared already. This cutlet is done by grinding the spinach leaves into a coarser texture or a puree form. This is bonded with paneer, mashed potatoes, spices & herbs. The main binding agent is powdered bread.
Then shape the cutlet in a cylindrical cone or you can use any shaper to shape it as per the preference. Lastly, you can deep fry or even shallow fry these cutlets to make it a healthy snack. As always, deep frying these would yield tastier ones. Finally, I would like to highlight my other snack recipes including, beetroot cutlet, egg keema balls, mutton keema balls, falafels, potato garlic nuggets, chicken vada & lot more. Hope you would like them.
Follow me on Social to get instant updates
Palak Cutlet Recipe| Palak Paneer TikkiCourse: snacks, AppetizersCuisine: IndianDifficulty: Easy
Palak Cutlet Recipe| Palak Paneer Tikki | Hara Bhara Kebab | with step by step photos & video. A healthy and fired snack recipe prepared with spinach leaves & paneer
Oil for deep frying/shallow frying
- For Cutlet Mixture
1 bunch of palak leaves (chopped)
1 tsp oil
2 green chilies
1 tsp finely chopped ginger
2 medium-sized potatoes (boiled & peeled)
1/2 cup paneer/cottage cheese (grated)
1/2 tsp coriander powder
a pinch of turmeric powder
1/4 tsp cumin powder
1/4 tsp fennel powder
1/2 tsp garam masala
1/2 cup powdered bread/bread crumbs (finely blend 2 white bread slices)
salt as required
- For coating
2 tbsp maida
3 tbsp water
1 cup bread crumbs
- Firstly, wash, drain the palak leaves. After draining, chop them.
- Now heat 1 tsp oil in kadai, saute 2 green chilies finely chopped & 1 tsp ginger finely chopped.
- Then add in the chopped palak leaves. Saute until the palak shrinks & the moisture from the spinach leaves is dried off completely.
- Cool completely and blend to a coarse paste without adding any water. Keep it aside.
- Mash 2 medium-sized potatoes using hands or a masher.
- Making the palak dough
- Now add the palak paste, mashed potatoes & 1/4 cup grated paneer into a mixing bowl.
- Mix them well using our hands.
- Furthermore, add in 1/2 tsp coriander powder, a pinch of turmeric powder, 1/4 tsp cumin powder, 1/4 tsp fennel powder, 1/2 tsp garam masala & salt as required.
- Combine well making sure the spices are well combined.
- Mix well making a non-sticky dough. If the dough is still sticky, add 2 to 4 tbsp breadcrumbs and mix well. This helps to absorb moisture.
- Now prepare a maida paste by mixing, 2 tbsp maida powder & water.
- Make a smooth lump-free batter.
- Making Palak Cutlets
- Further, grease oil on your hands & take a ball sized palak mixture. Roll it into a cylindrical shape.
- Dip it in the prepared maida paste, coating all over.
- Then roll in breadcrumbs. For crispier, you can do a double coating. Refrigerate for 10minutes.
- Now deep or shallow fry in hot oil or bake.
- Stir occasionally, until it turns golden brown and crisp. Remove from oil and drain over a kitchen paper to remove excess oil.
- Finally, enjoy palak cutlet with tomato sauce.
- You can prepare the powdered bread by blending 2 white bread slices. Adding powdered bread/bread crumbs makes the mixture non-sticky.