Ingredients:

• For Palak gravy:
• Palak bunch, chopped – 1
• Oil – 1 tbsp
• Mustard – 1/2 spoon
• Garlic paste – 1 spoon
• Ginger paste – 1 spoon
• Asafoetida – 1 pinch
• Coriander – 1 bunch chopped
• 2 – small Green chillies
• 1 tsp – Sugar
• Salt as per taste
• Kraft cheese for garnishing
• For Koftas:
• 2 – boiled Potatoes mashed
• Ajwain – 1 pinch
• Boiled garden peas – a handful
• Fresh Dates chopped – 2 spoons
• Tender coconut, finely chopped – 1 spoon
• Red chilly powder
• Garam Masala
• Small green chilly, finely chopped – 2
• For batter:
• Turmeric – 1/2 tsp
• Besan – 1/2 cup
• Salt as per taste
• Oil for frying

Method:

1. Mix all the ingredients for the koftas with the boiled mashed potatoes.
2. Then form into balls and keep aside.
3. Take besan in a bowl. Add salt, turmeric and red chilly powder.
4. Make a paste with water.
5. Coat the potato balls in the besan batter and deep fry. Keep aside.
6. For palak gravy, blanch the palak. Make a fine paste of palak and coriander.
7. Heat oil and add mustard. When mustard seeds pop up, add green chillies, garlic-ginger paste and asafoetida.
8. Add palak and cook for 5-7 mins.
9. Add salt and sugar.
10. Pour the gravy on the potato koftas. Spread a handful of boiled garden peas and grated cheese on top. Serve hot.

Recipe courtesy of Mrs. Sai Bedekar