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:

1. 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.
2. Once cooled, grind them to a smooth paste in a mixer sprinkling some water.
3. Fry again in the remaining oil till the spinach gets cooked well.
4. For the batter:
5. Make a paste with maida, salt and water so that the potato balls can be dipped and covered with it.
6. For the potato balls:
7. Boil the potatoes. Remove skin and mash the potatoes.
8. Add the chopped onions, green chillies, coriander, cheese and salt.
9. 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.).
10. Make small balls with the mix.
11. 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.
12. Serve hot with chappathi/naan.

Recipe courtesy of Sumathi