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:

1. Dip spinach leaves in hot salted water for a few seconds.
2. Remove and dry on a cloth (without damaging them).
3. Preparation of stuffing:
4. Heat a tablespoon of oil, add onion, green chilli and ginger
5. Fry till the onion becomes translucent.
6. Add vegetables along with garam masala, red chilli powder, salt and turmeric.
7. Fry till they become soft, add soaked soya flakes, mix well and cook till the curry becomes dry.
8. Add chopped coriander leaves, peanuts and lime juice.
9. Mix well and remove from fire.
10. Make 10 balls out of stuffing and keep aside.
11. Preparation of parcels:
12. Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel
13. Secure with a toothpick if necessary.
14. Prepare all leaves like this and keep aside.
15. Prepare batter with besan, corn flour, salt and soda (like bajji batter).
16. Dip the parcels in batter and deep fry till light golden in colour
17. Put them on paper napkin to absorb excess oil if any.
18. Serve them hot as evening snack.

Recipe courtesy of Uma Devi Ramachandra