Ingredients:
• 10 large Spinach leaves
• 1 tbsp – oil
• oil for deep frying
• For Stuffing: 250 g – potato, grated (or boiled and mashed)
• 50 g – carrot, grated
• 50 g – Beetroot
• 1 tbsp – peanuts, crushed lightly
• 2 green chillies, chopped fine
• 1 onion, big, chopped fine
• 1 tsp – Red Chilli powder
• 1/2 inch – chopped, Ginger
• 1/2 tsp – Garam Masala powder
• salt to taste
• 40 g – soya flakes (soaked in water for few min and squeezed dry)
• a pinch of Turmeric
• juice of 1 Lime (optional)
• For Batter (Outer Covering):
• 200 g – besan
• 2 tbsp – Corn flour
• a pinch of cooking soda
• salt
Method:
- Dip spinach leaves in hot salted water for a few seconds.
- Remove and dry on a cloth (without damaging them).
- Preparation of stuffing:
- Heat a tablespoon of oil, add onion, green chilli and ginger
- Fry till the onion becomes translucent.
- Add vegetables along with garam masala, red chilli powder, salt and turmeric.
- Fry till they become soft, add soaked soya flakes, mix well and cook till the curry becomes dry.
- Add chopped coriander leaves, peanuts and lime juice.
- Mix well and remove from fire.
- Make 10 balls out of stuffing and keep aside.
- Preparation of parcels:
- Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel
- Secure with a toothpick if necessary.
- Prepare all leaves like this and keep aside.
- Prepare batter with besan, corn flour, salt and soda (like bajji batter).
- Dip the parcels in batter and deep fry till light golden in colour
- Put them on paper napkin to absorb excess oil if any.
- Serve them hot as evening snack.
Recipe courtesy of Uma Devi Ramachandra