Spinach knool khol and raw banana veggie kabab
Spinach knool khol and raw banana veggie kabab

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spinach knool khol and raw banana veggie kabab. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spinach knool khol and raw banana veggie kabab is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Spinach knool khol and raw banana veggie kabab is something that I’ve loved my entire life.

Kohlrabi (knol khol) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.knol khol cooked with. Kohlrabi (knol khol) is a perennial vegetable, which is a low, stout cultivar of cabbage.

To get started with this recipe, we have to prepare a few components. You can have spinach knool khol and raw banana veggie kabab using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spinach knool khol and raw banana veggie kabab:
  1. Prepare 1 raw banana
  2. Prepare 2 small knool khol
  3. Take 3 small Palak bunches
  4. Prepare 1/2 teaspoon Chilli powder
  5. Prepare 1/2 teaspoon Dhaniya powder
  6. Take Amchur as per taste
  7. Make ready Salt as per taste
  8. Take 3-4 tbls roasted besan
  9. Get 1 cup Cooked onions
  10. Get 1 tsp Ginger garlic paste
  11. Take 2 Banana leaf big ones

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Instructions to make Spinach knool khol and raw banana veggie kabab:
  1. First pressure cook the raw banana and knool khol. Cool it and peel it. Then mash the raw banana and grate the knool khol. To this add the cut Palak and cooked onions ginger garlic paste and the masalas and besan. Mix well.
  2. Now wash the banana leaves and cut into round shape and spread oil on both sides now make small balls of the dough and place on one side And cover with the other side and steam for ten mins. Now take it out and Shallow fry on low flame on a tawa let it become crispy from outside. It will remain soft inside.
  3. Note if you cannot cut into round you can cut the leaf evenly, the shape you want but place one side of the kabab and cover it with another leaf.
  4. This is low-fat version.To speed up process you can also deep fry it.

The chillies are only for flavour and aroma. Spread it on top off the veggie layer. Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. While many associate spinach with its iron content, it's actually the nitrates in those green leaves that can give you a real-life power-up.

So that’s going to wrap this up with this exceptional food spinach knool khol and raw banana veggie kabab recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!