Crispy sprouted moong and paneer kababs paired with a creamy hung curd coleslaw – this is a perfect high-protein, weight-loss friendly meal that actually tastes amazing 😍
These kababs are made using sprouts, paneer, spinach and mild spices, cooked with minimal oil and served with a refreshing probiotic-rich salad.
Perfect for lunch, dinner or evening snacks.
📝 Ingredients
For Kababs
1 cup sprouted green moong (raw)
½ cup grated paneer
1 cup finely chopped spinach
1 small onion (finely chopped)
1–2 green chillies (optional)
1 tsp ginger-garlic paste
1 tsp cumin powder
1 tsp garam masala
½ tsp red chilli powder
Salt to taste
1–2 tsp oil (for shallow cooking)
For Creamy Coleslaw
½ cup cabbage (shredded)
½ cup carrot (grated)
1/2 cup bell peppers
2–3 tbsp hung curd
1 tsp olive oil
1 tsp mixed seeds (pumpkin, sunflower, flax etc.)
Salt & black pepper to taste
A squeeze of lemon
🍳 Recipe
In a bowl, mash the boiled sprouted moong slightly.
Add paneer, spinach, onion, spices, lemon juice
Mix well to form a soft dough.
Shape into kababs.
Shallow fry or air-fry with a little oil until golden and crisp on both sides.
Coleslaw:
Mix cabbage, carrot, hung curd, olive oil, seeds, salt, pepper and lemon. Chill for 5 minutes before serving.
Serve hot kababs with chilled creamy coleslaw 🥗✨
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