BM #63 Day 16 -
If you are joining in late for this month's Mega Marathon, I am doing an alphabetical series of dishes from the Maharashtrian Cuisine. And today is the turn of the letter 'P'.
My husband has been patiently enjoying the 'healthy' foods in this series. The conversation we had is worth mentioning.
Husband : Do Maharashtrians ever eat deep fried foods?
Me : Yes they surely do.
Husband : Then Why is it that I didn't get to eat any 'unhealthy' snack so far?
Me : Only because I chose to go the healthy food route.
Husband : That is not fair.
Me : Eating healthy is not fair?
Husband : We can eat unhealthy once in a while, right?
Me : Ya, sure.
Husband : :)) (All smiles)
Me : Better choose a bean based one (talking to myself)
So that explains why I switched tracks and fried these and shared the calories with friends.
If you have missed out on any of the previous dishes in this series, here is the list of the A-Z series in the Maharashtrian cuisine I blogged so far..
*Moong Dal 1 cup soaked for a couple of hours
Palak / Spinach chopped and blanched 1 1/2 cups
Onion, finely chopped 3/4 cups
Salt, Ginger, Garlic, Green chili, Garam masala to taste
Bread crumbs 1 1/2 cups
Oil to deep fry
* I have used the moong dal with the skin and hence the darker shade of the kebabs
Method Of Preparation -
Make a fine paste of the moong dal adding as little water as possible.
Mix in the blanched spinach, onion, salt, ginger, garlic, green chili, garam masala and the bread crumbs.
Mix well to get a soft dough.
Heat oil in a kadai / wok.
Pinch small portions of the dough and shape them like mini oblong.
Gently slide them into the hot oil and fry them on medium heat until they are golden brown.
Continue with the rest of the batter.
Serve it chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 45 min