Broccoli Peanut Poha Kebabs

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  • 25 Minutes
  • 2 Serving


  • Bagrry’s Oats for Poha - 1 cup
  • Oil - 1 tbsp
  • Broccoli - 1 cup, roughly grated
  • Paneer - 100gms, grated
  • Green chilli - 1, finely chopped  
  • Peanuts - ¼ cup, roasted and crushed coarsely with a rolling pin (belan)
  • Garlic - 1 tsp, chopped
  • Ginger - ½ tsp, chopped
  • Salt - ½ tsp
  • Garam masala - ¼ tsp
  • Red chilli powder - ¼ tsp
  • Seeds of green cardamoms - crushed


  • Wash Oats for Poha in a strainer and keep aside
  • Heat oil in a pan. Add green chilli, garlic and ginger and sauté for a minute. 
  • Add broccoli and salt and stir on low heat for 2-3 minutes till it’s slightly tender. Remove from heat.
  • Add peanuts to broccoli and keep aside.
  • Add Oats for Poha and mix well. Now, add garam masala, salt, red chilli powder and cardamom seeds.
  • Finally, add the grated paneer.
  • Make round kebabs, keeping them a little thick. Fry in a pan greased with oil. Turn sides to brown both sides lightly.
  • Serve with the dip of your choice


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