Ingredients:
• For the gravy:
• 1 bunch- fresh Spinach leaves.
• 2 tbs-p oil.
• 2 green Chillies.
• Salt to taste| For the batter:
• 2 tbsp- Maida Flour.
• Salt to taste.
• Water to make a paste| For the Potato balls:
• 2 Potatoes.
• 1 Onion, finely chopped.
• 2 tbsp- Cheese.
• 2 green Chillies, cut finely.
• 1/2 tsp- Chilli powder (optional).
• 1/2 tsp- Garam Masala (optional).
• 2 tsp- Coriander.
• Salt to taste.
• oil for frying.
Method:
- For the spinach gravy: Wash the spinach leaves well until its well cleaned. Fry them in 1/2 tbsp oil with the green chillies until the spinach gets cooked well.
- Once cooled, grind them to a smooth paste in a mixer sprinkling some water.
- Fry again in the remaining oil till the spinach gets cooked well.
- For the batter:
- Make a paste with maida, salt and water so that the potato balls can be dipped and covered with it.
- For the potato balls:
- Boil the potatoes. Remove skin and mash the potatoes.
- Add the chopped onions, green chillies, coriander, cheese and salt.
- Add garam masala and chilli powder (optional). Mix well. The mix should be stiff (if the mix is not stiff, it would break once it starts frying.).
- Make small balls with the mix.
- Dip the mix in the batter as prepared above and fry in oil till browned. Put it in a kitchen towel to drain out the excess oil. Just before serving put the balls in the spinach gravy.
- Serve hot with chappathi/naan.
Recipe courtesy of Sumathi