Ingredients: Potatoes (Aloo), cups Broccoli - finely chopped, cup Chana dal (Bengal Gram Dal), cup Spinach Leaves (Palak), cup Mint Leaves (Pudina) - chopped, tablespoons Coriander (Dhania) Leaves - chopped, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, inch Ginger, teaspoon Black pepper powder, tablespoons Lemon juice, Cashew nuts - powdered, teaspoon Green Chilli Paste, - chopped, Chutney (Coriander & Mint) - as needed, (Dahi / Yogurt) - as needed, Masala Powder - as needed, Vegetarian diet
Instructions: To begin making the Haryali Seekh Kebab Recipe, first soak channa dal for an hour in enough water.Boil and mash 2 potatoes and keep aside. Steam the broccoli for 3-4 minutes, and the blend it using a food processor or a blender in pulse motion.  Cook channa dal for 10 minutes in water, it must hold its shape well but be cooked through. Drain the water and let this cool.Dry roast cardamom and cloves and grind them to a powder using a mortar and pestle.In a food processor add broccoli, cooked channa dal, salt, raw cleaned spinach, mint, coriander, freshly ground spices, pepper powder and lemon juice blend it all into a smooth paste.Now add this paste into a bowl with mashed potatoes and cashew powder and mix until its all combined.This mixture should not be sticky. (Make sure to drain all the ingredients after washing, steaming and cooking thoroughly before blending to ensure there is no excess moisture.)Now shape this mixture into long cylinders and pierce the skewers through the cylinder and shape them between your thumb and your index finger and gently roll with the skewer on a flat surface.Drizzle some oil on a grill pan and place these skewers and cook on all sides evenly on a low to medium heat.Sprinkle with Chaat masala powder and serve with sliced onions and dip. Serve the Haryali Seekh Kebab Recipe along with Dhaniya Pudina Chutney for your party starters.