Make nutritious and spicy dishes from green vegetables in winter, dishes ranging from kebab to veg frankie are delicious.

green Leafy vegetables are easily available in the market during winter season. Parathas, pakodas, juicy greens, puris, kebabs and many other recipes can be made from them. There are many leafy vegetables like spinach, fenugreek, bathua, red vegetables which are very nutritious for health. They contain nutrients like vitamins, minerals, fiber, iron and antioxidants which are beneficial for the body.

If you are bored of cooking and eating green vegetables regularly, then here we are telling you about some new dishes which are very unique and delicious to eat. Know here what you can make from leafy vegetables and how.

Veggie Saag Appam

Material

1 cup semolina

2 tbsp poha

Finely chopped mixed vegetables (spinach, fenugreek, soya, bathua)

1/2 cup – finely chopped vegetables of choice

1/2 tsp – finely chopped green chilli

1 teaspoon finely chopped ginger

1/4 tsp cumin powder

1/2 tsp- crushed red chilli

1 tsp fruit salt

Salt – as per taste

Oil

How to make Veggie Saag Appam

• First of all, wash the poha, remove its water, mash it with a spoon and add semolina to it.
• Now add fruit salt and oil in a bowl, add all the vegetables to the mashed poha and mix well. Add all the spices in it.
• Now prepare a thick solution by adding some water as per requirement.
• Apply some oil to each compartment of the appam maker and heat it, pour the mixture little by little into the lid of the prepared batter and cook on medium flame for 2 minutes.
• When the bottoms turn golden brown, turn them. Cover again and cook for 2 minutes. Cook until golden brown on both sides. Serve with green chutney.

Crispy Spinach Frankie

Material

Multigrain flour rotis-2

Finely chopped spinach – 1 cup

Capsicum cut lengthwise – half

Boiled and mashed potatoes-2

Grated carrot – 1/4 cup

Chopped onion-1

Red chilli powder-1/2 tsp

Garam masala-1/2 tsp

Chaat masala-1/2 tsp

Tomato sauce-6 spoons

Green chutney-3 spoons

Butter-2 spoons

Oil-2 spoons

salt-as per taste

How to Make Crispy Spinach Frankie

• Heat oil in a pan, add capsicum and spinach and stir for 2-3 minutes. Add mashed boiled potatoes, red chilli powder, garam masala, chaat masala and salt and fry well. Now take it out in a bowl.
• Melt butter in a pan and fry the roti on it, then apply tomato sauce on it, put carrots and onions in the middle and place the potato mixture in the middle of the roti and give it a long shape. Apply green chutney lengthwise on top.
• Now fold the roti from one corner and make a roll. Wrap it in butter so that it does not open. Now serve Crispy Palak Frankie with tomato chutney.

Grilled Hara-Bhara Kabab

Material

Finely chopped spinach – 1/2 cup

Boiled-mashed peas – 1/2 cup

Finely chopped fenugreek – 1/2 cup

Soya granules-1 cup

Roasted gram powder-2 spoons

Ginger-garlic-green chilli paste-1 teaspoon

Garam masala-1 teaspoon

Boiled mashed potatoes-1

Chaat masala-1/2 teaspoon

Sesame seeds – 1 teaspoon

Cumin-1/2 teaspoon

Bread crumbs-2 tbsp

Lemon juice- 1 teaspoon

salt to taste

Oil

How to make Grilled Hara Bhra Kabab

• First of all, soak the soya granules in hot water for half an hour. After half an hour, squeeze them with your palm and grind them coarsely without putting them in the mixer.
• Now mix all the ingredients well except oil and bread crumbs in a vessel. Now wet your hands with water and take some mixture on your palm and shape it into a kebab.
• Make several such kebabs and take them out in a plate. Coat in bread crumbs.
• Now heat oil in a grill pan and fry the kebabs on low flame until they become golden brown on both sides and serve with chutney.

Cheesy Bathua Puri

Material

Multigrain flour-1 cup

Semolina-1/2 cup

Bathua-250 grams

Grated cheese pieces – 2-4

Ajwain – 1 teaspoon

Red chilli powder-1 teaspoon

Ground cumin and celery – 1/2 teaspoon

Green chilli-1

Oil for kneading – 2 tbsp Salt – Oil

to taste

How to make Cheesy Bathua Puri

• First of all, wash the Bathua thoroughly and drain the water. After it cools down, grind it with green chillies without adding water.
• Mix flour and semolina in a vessel. Add bathua paste, cheese, carom seeds, red chilli powder, salt, carom seeds, cumin seeds and oil and mix well.
• Knead a soft dough by adding water little by little and keep it covered for 15-20 minutes.
• Make small balls of dough and roll them completely. Fry them in hot oil until golden and crisp. Serve hot puri with sauce, vegetable or pickle.