This recipe doesn’t use a lot of ingredients, its more so in the technique of putting it together.
1 large onion, thinly sliced (not super thin)
220gm bag of baby spinach or 1 bunch of spinach
4-5 green chillies, finely chopped
1 large potato, julienned into matchsticks
handful of fresh coriander, chopped
heaped tbsp each of ginger and garlic paste
2 tsp turmeric powder
3 tbsp curry powder
1 tbsp red chilli powder
2 tbsp coriander powder
2 tbsp kasoori methi, any hard stems removed
2 tsp fennel powder
Combine all this and massage together well and add 2 eggs.
Add salt and a cup of chickpea flour or besan, rub well. You want to almost knead it all together and slowly add another cup of chickpea flour. The mixture will be sticky.
Using a little water to dampen your hands, shape them loosely into the desired shape and fry in medium hot oil. Don’t squeeze the balls tight, as the inside will get doughy and not cook well.
Patiently cook till it is golden in colour. Amazing with some spicy chutneys and a cuppa chai. These can be frozen once cooked, for upto 3 months.