Spinach Balls


Nutritious snack for everyone.

Ingredients:

Spinach leaves(big) – 10

Potato – 2 medium size
Carrot – 2 medium size
BeetRoot – 2 medium size

Corn Flour – 2 tea spoons
Besan Flour – 2 tea spoons

Green Peas – 3 tea spoons
Lemon Juice – 1 tea spoon
Red Chilli powder – 1 tea spoon
Green chilli – 2
Garam Masala powder – 1 tea spoon
Ginger – small piece
Onion – 1 small size
Cilantro – 5 stems

Baking soda – 1/2 tea spoon

Salt – as per your taste
Turmeric – as per your taste
cooking oil

Note: You can always vary the quantity and proportion of ingredients as per your taste. You even can include additional items if you feel they enhance the taste of the dish.

Preparation:

Cut onion, green chilli, ginger, potato, carrot and beet root into very small pieces.
Soak green peas for 24hrs and then boil them to become soft( if needed). You can use ready-to-cook
frozen peas available in grocery stores.

Stove top:

Boil water in a container. Add little salt to it. Dip spinach leaves in it for 30 seconds.
Take a non-stick wide pan. Pour 2 tea spoons of oil and heat it.
Fry onions, green chilli and ginger pieces in this for 2 minutes.
Add potato,carrot and beetroot to this.Close the lid and let them cook until they are soft.
Then add salt, chilli powder,turmeric and garam masala powder to it.
After 5 minutes add cut cilantro and green peas and cook for 2 minutes.
Then switch off the stove. Let the mixture cool for few minutes and add lemon juice to it.

Now make that mixture into 10 balls.
Put one ball in the middle of a spinach leaf and cover it. Close the ends by using toothpick so that
the ball would not come out. Do the same with remaining balls.

Take a non-stick wide pan. Pour some oil and heat it.
Make a soft and thin dough without any lumps using besan flour, corn flour, baking soda and salt.
Dip already made spinach balls into this dough and fry these balls.
Hot and yummy spinach balls are ready to eat.
It goes well with any type of chutney. Dont forget removing toothpicks before eating.

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~ by satya on February 4, 2010.

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