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Recipes >> Snacks and Nibbles Recipes > Lentil and Spinach Puffs (Tikki or Kebab) with Plum-Date Dip

Lentil and Spinach Puffs (Tikki or Kebab) with Plum-Date Dip

Lentil and Spinach Puffs (Tikki or Kebab) with Plum-Date Dip
Prep Time
6-8 Hrs
Cook Time

20 Mins
Serves

10
The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to an hour ahead. To reheat, lightly cover and place in a 250º oven for 12 minutes or until warmed.
Viewed: 16612
Source:  Asian Cooking Magazine
15 Ratings
3 out of 5 stars
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Ingredients

  • Puffs/Tikki or Kebab:
  • 3/4 cup dried small red lentils
  • 3 tablespoons water
  • 3 1/2 cups coarsely chopped spinach (about 5 ounces)
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped seeded serrano chile
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 1 garlic clove, minced
  • 3 tablespoons peanut oil, divided
  • Dip/Chutney:
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 4 pitted prunes
  • 4 whole pitted dates
  • Remaining Ingredient:
  • Cilantro sprigs (optional)
  • Nutritional Information
  • CALORIES 136(29% from fat)
  • FAT 4.4g (sat 0.7g,mono 1.9g,poly 1.4g)
  • IRON 1.8mg
  • CHOLESTEROL 0.0mg
  • CALCIUM 27mg
  • CARBOHYDRATE 21.5g
  • SODIUM 206mg
  • PROTEIN 4.7g
  • FIBER 6.9g

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Cooking Directions

  1. Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well. Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally. Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and lentil mixture.

  3. To prepare dip/chutney, combine 1/2 cup water and remaining ingredients in a blender; process until well blended. Serve with puffs. Garnish with cilantro sprigs, if desired.

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