Celebrating India with vegetarian tricolour kebabs!

I grew up on a healthy feed of filmy patriotism. You know all those Manoj Kumar films where the hero wore the love for his country on his sleeves, hearts and mind. Some were genuinely inspiring and some were a little over the top. As a teenager of course I came to love and respect my country for various reasons. Being the foodie that I am, my earliest memory of celebrating India at school is about hot samosas and tricolour sandwiches. So here I am recycling the perfect recipe of tricolour kebabs from my mother-in-law’s secret recipe book (that both my sister-in-law and I want to inherit, desperately).

Vegetarian Tricolour Indian Malai Kebab (Croquette)
Hmm the delectable taste of soft paneer (Cottage Cheese) inside the crust of fresh palak (Spinach), topped with tangy kesar (saffron) sauce. Add to that a cup of hot Masala Tea or a glass of fresh juice for kids and enjoy the day deliciously.

Indian Malai Kebab (Croquette)
200gms Paneer (Cottage Cheese)-grated finely
1 1/2 cups of Palak (Spinach)-boiled and pureed (use only the leaves not the stems, as stems if not pureed well result in long uncooked threads in your crust. Or you could use Baby Spinach)
1tbsp Onions-finely chopped
2pods of Garlic-finely chopped
2Green Chillies-finely chopped (optional)
2tbsp Cornflour
1Slice of bread-finely shredded by hand
Salt to taste
Oil for deep frying

For the tangy sauce:
Pinch of Kesar (Saffron) strands
1/2 cup fresh Lime juice
1tsp Sugar
Salt to taste

Step 1 – Drain the excess water from the Spinach puree by hanging it in a muslin cloth (no squeezing).
Step 2 – Meanwhile in a wok, sauté the onions, add the garlic and green chillies. When the onions turn pink take the mixture off the flame.
Step 3 – Add this mixture to the spinach puree.
Step 4 – Add the cornflour to this mixture slowly and knead it with light hands.
Step 5 – Add the bread slice to this mixture for a thicker consistency (if your mixture is still runny, add more bread slices)

Step 6 – Roll the cottage cheese mixture into 6-7 balls and give them a cylindrical shape.
Step 7 – Wrap the spinach mixture around the cottage cheese rolls.
Step 8 – Heat the oil and then reduce the heat when frying these kebabs.
Step 9 – When frying let it roll into the wok gently and turn it on its side. Each kebab will take not more than a few seconds to turn dark green on the outsides. Take them out and serve hot with the tangy Saffron Sauce

For the Tangy Saffron Sauce (Tastes excellent with fried or steamed river fish also)

Step 1 – Heat the lemon juice in a wok.
Step 2 – Add saffron strands and heat the mixture till it turns saffron in colour and gets a thicker consistency.
Step 3 – Add Sugar and cook at low heat.
Step 4 – Add some water and cook for 5 more minutes.
Take it off and serve it with the kebabs.

I have some yummy plans to celebrate India on this special day. We would love to hear about yours as we are leaving you with our favourite rendition of the Indian National Anthem.

Comments (10)

Julissa Posted on Jul 21, 2018

This is what we need - an insight to make eveynore think


Amrita Basu (misra) Posted on Jan 31, 2018

What a delicious recipe.I like how healthy it is and the colour pop.\r\n


Judy Posted on Jan 27, 2018

Nice recipe of tricolor croquettes. Will try it sometime.


Ar. Shivali Singla Posted on Jan 27, 2018

Happy belated Republic day! These kababs look so delicious and Mouth watering. This recipe is definitely going to help me out.


Jhilmil D Saha Posted on Jan 27, 2018

Wow such delicious recipes. It would be great to serve guests too


Vikram Kamboj Posted on Jan 24, 2016

Beautiful pictures of kebab on your blog. I look at the pictures and get new energy to cook. Keep up your delicious work!

  Reply   View Reply

P c Posted on Jan 24, 2015

This recipe would have been incomplete without the National anthem. Jai hind .


Sumeet Posted on Jan 24, 2015

Looks very tasty.


Ranaut Posted on Jan 24, 2015

Very delicious looking recipe. And the national anthem at the end was heart warming


Md Posted on Jan 24, 2015

Jai Hind. Thank you for the delicious recipe


Charu Chhitwal

Charu Chhitwal, Founder KetchupMoms has daring tastebuds, a love for travel and an owl for her soul. It’s little wonder then that she loves to write and share her tips and tricks on traveling, food,

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