Hariyali kebabs: 175g cooked potato, 25g chopped coriander, 175g peas, ½ a green chilli- finely chopped, 100g paneer cheese- grated, 10g grated ginger, 2 teaspoons fennel seeds, ½ teaspoon garam masala, 1 tablespoon toasted gram flour, 1 teaspoon vegetable oil, salt and pepper. Extra gram flour. Gluten free breadcrumbs. Oil for deep frying.
Roughly dry the peas and place in a blender, pulse until they break down a little bit. Place the peas, potatoes, chopped coriander, paneer, toasted gram flour and garam masala in a mixing bowl and mix thoroughly. Place a small frying pan on the heat when hot add one tablespoon of oil, followed by the fennel seeds and toast until lightly golden. Then add the grated ginger and chopped chilli and continue to cook for one minute, and then add this to the potato mix along with salt and pepper and mix thoroughly again. Separate into 110g kebabs. Get three bowls and place breadcrumbs in one, a little gram flour and water mix in another (consistency of double cream), and some more gram flour in the last. First coat the kebabs in the gram flour (dust of excess), then place them in the flour and water mix (coat completely), and then finally in the breadcrumbs. Deep fry for 5 minutes at 170 deg cel, or until piping hot.
Coriander and mint chutney: 40g coriander, 10g mint leaves, 1 green chilli- seeds removed, ¾ teaspoons roasted cumin powder, ½ clove garlic, salt, ½ tablespoons lemon juice, 3 tablespoons water, 1 ½ tablespoons toasted desiccated coconut, 1 tablespoon coconut yoghurt.
Place all the ingredients except the coconut yoghurt in a blender, and blend until smooth. Then add the coconut yoghurt to the mix and check the seasoning.
For the dressing: 7g tamarind puree, 14g maple syrup, 20g grape seed oil, 5g lime juice, pinch of salt.
Combine all ingredients in a bowl and mix thoroughly.
For the salad: 80g broccoli- finely sliced on mandolin, 60g peeled carrots- grated , 2 tablespoons picked coriander leaves, 2 picked and torn mint leaves.
Combine all ingredients in a bowl and dress lightly with salad dressing.