Healthy Little Millet Veg Kabab
Healthy Little Millet Veg Kabab is a delicious and nutritious snack that combines the goodness of little millet with fresh vegetables and aromatic spices. Little millet, a gluten-free grain rich in fiber, protein, and essential nutrients, serves as the base, providing a wholesome twist to the traditional kabab. The millet is cooked and mixed with mashed vegetables like carrots, peas, potatoes, and beans, along with spices and herbs such as ginger, garlic, coriander, and garam masala. Shaped into patties or skewered shapes, these kababs are pan-fried or baked until golden and crispy. Perfect as an appetizer, tea-time snack, or party dish, these millet kababs are a healthy, guilt-free indulgence that pairs beautifully with green chutney or yogurt dip.
- 1 cup Little Millet
- 1 cup each grated pumpkin, bottle gourd (doodhi)
- 1 cup boiled green peas
- 2 chopped onions
- 2 cups chopped spinach (palak)
- 2 cups coriander
- 1 tbsp each garlic-ginger-chilli pastes
- 1/4 hing, Pinch pinch cinnamon-clove powder, 1/4tsp roasted jira powder, 1/2tsp garam masala powder, 1/2 tsp chat masala, salt to taste
- 4 tbsp 4-5 besan (the binding agent)
- 4 tbsp 4-5 ghee
- 1/2 tsp saunf (variyali)
- For serving:Lachha salad, chat masala, lemon wedges, green chutney
Wash 1 cup Little Millet 3-4 times and soak it in 2 cups of water for 8 hours, covered with a lid.
Get all the vegetables ready
Grate the pumpkin, doodhi and carrots. Chop the onions. Boil green peas, cool and chop it coarsely with palak and coriander using a manual chopper.(do not use mixer else kababs will get soggy)
- Make pastes of garlic, ginger and green chillies
Making Little Millet: After soaking Little Millet for 8 hours, strain the water. Take 2 cups of this water in a saucepan and add 1 tsp ghee and salt to the water
When the water boils add in the strained soaked Millet and cover and cook on medium flame for 7-8 minutes. Stir in between.
Now cook for 2 more minutes on slow gas and switch off gas. Keep the kid covered for 5 minutes, to get perfectly cooked Little Millet. Transfer the Millet to a plate and cool it completely.
For Vegetables: In a kadhai take 1 tsp ghee, add in variyali, jira and ajwain. Add in garlic paste and sauté for 30 seconds
Add in ginger-chilli paste and chopped onions and sauté for 2-3 minutes
Now add in grated vegetables and add salt and sauté for 5-6 minutes to evaporate the water content in the vegetables
Now add in peas- palak-coriander coarse mixture and cook a while. Keep stirring
When mixture is dry add in the powder masalas and mix
- Switch off gas and allow the vegetable mixture to cool down to room temperature
Binding Agent:Meanwhile, dry roast besan on slow gas for 4-5 minutes. Keep stirring continuously. Transfer to a plate and cool it to room temperature
- After all the component ingredients(millet, vegetables and besan)have cooled down, mix them together. Add in chat masala and 1 cup coriander again
Mix well and form the Millet Kabab Mixture
Make kababs in desired shape and shallow fry using little ghee
Apply little ghee on top side and turn when first side is little brownish.
Sprinkle chat masala and serve hot with lachha salad, green chutney and lemon wedges
Enjoy a healthy and nutritious starter with family and friends
