Recipe Category:

Published :  2013 - 01- 11

Nutritional Information:

Per Serving:

• Calories: 727 kcal

• Proteins: 21.2 g 

• Fat: 34.5 g 

• Minerals: 5.7 g 

• Fibre: 4.9 g 

• Carbohydrates: 82.8 g

Instructions :    

• Mix to form a semi-liquid (not too watery or too thick) batter with the above ingredients. Dip the spinach leaves in the batter and deep fry in hot oil till crisp; remove and drain on absorbent napkins. 

TO SERVE:

• 3 potatoes, boiled and finely sliced 

• 2 cups yoghurt, beaten till smooth 

• sweet chutney to taste 

• green chutney to taste 

• garlic chutney to taste 

• 1 cup coriander leaves, chopped 

For the sweet chutney:

• 100 g dates 3 tbsp tamarind pulp salt to taste 

• Combine all the ingredients in a blender and churn till smooth. Strain and place in a small serving bowl.

For the green chutney:

• 1 cup coriander leaves, chopped 4 green chillies 10 groundnuts, coarsely ground salt to taste 1 tsp cummin powder juice of 1/2 lemon

• Combine all the ingredients in a blender and churn till smooth. 

For the garlic chutney:

• 10 flakes garlic salt to taste red chilli powder 1/2 cup water

• Combine all the ingredients in a blender and churn till smooth. 

PRESENTATION:

• Put two spinach bhajias on a plate. Pour four tbsp of beaten yoghurt over them, and top with slices of potato. Add the chutneys as desired. Sprinkle with the sev and coriander leaves and serve.

Time Required :

Serves

Ingredients :

• 3 tbsp butter

• 250 g soft, fresh green chick peas (hara chana), half crushed 

• 200 g cottage cheese, mashed 

• 2 tsp chopped green chillies 

• 2 tsp finely chopped ginger 

• salt to taste 

• 50 g grated cheese

FOR THE MIXED MASALA:

• 1/2 tsp black pepper powder 

• 1 tsp cummin seeds, roasted and powdered 

• A pinch of mace (javitri) powder 

• A pinch of cardamom powder 

• 1 tbsp paprika or chilli powder 

• 1 tsp dry mango (amchur) powder

TO SERVE:

• Lemon wedges 

• Onion rings spring greens, chopped 

Source :