Serves: 2 people
Prep time: 40 minutes to the plate (active)
What you’ll need:
- 1 cup spinach
- 1/2 cup coriander leaves
- 1/2 cup frozen/fresh green peas
- 1 potato, peeled and boiled
- 1/4 tsp carom seeds (optional)
- 1/2 inch ginger, grated
- 1 green chili, chopped (scale back if sensitive to spice)
- 1/4 tsp red chili powder (scale back if sensitive to spice)
- 1/4 tsp garam masala
- 1/4 cup chickpea flour
- 1/4 cup all-purpose flour
- salt to taste
- olive oil/oil of choice
What you’ll want to do:
- Start by dry roasting the carom seeds and chickpea flour in a pan for 2-3 minutes until you get a nice aroma
- Put this aside and in the same pan add some oil and the ginger and green chili
- Add the peas and spinach and sauté for a few minutes
- Add all the dry masalas and salt and stir until mixed
- Blend this mix with the coriander
- Once this is blended, mash it together with the boiled potato and roasted chickpea flour
- Shape into small patties before dusting with all-purpose flour
- Shallow fry in oil on a pan until crispy and golden-brown
- Serve with coriander chutney or ketchup