Nutritive Information
- Calories: 727 kcal
- Proteins: 21.2 g
- Fat: 34.5 g
- Minerals: 5.7 g
- Fibre: 4.9 g
- Carbohydrates: 82.8 g
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
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.
