Crispy Spinach and Coriander Bites

Ingredients

• 1 cup chopped spinach leaves
• 2 cups chopped fresh coriander leaves
• 1 cup gram flour (besan)
• ½ teaspoon turmeric powder
• ½ teaspoon ginger -green chilli paste
• Salt to taste
• ¼ teaspoon dried mango powder (amchur)
• 2 tablespoons yogurt
• 2 teaspoons oil + to grease
• ½ teaspoon mustard seeds
• ¼ teaspoon asafoetida
• 1 teaspoon white sesame seeds (safed til)
• 1 tablespoon scraped fresh coconut + for garnish

Method

1. Heat 4 cups water in a steamer.
2. Mix coriander leaves, spinach and besan in a bowl. Add turmeric powder, ginger green chilli paste, salt, dried mango powder and yogurt and mix well.  Add little water and make a dropping consistency mixture.
3. Grease a thali with some oil. Transfer the mixture in it. Tap the thali to level the mixture.
4. Place the thali in the steamer and steam for 12-15 minutes on medium heat.
5. Release the steamed mixture from sides of the thali with a palette knife and invert the thali on the worktop. Trim the edges of the wadi. Cut into squares.
6. Heat 2 teaspoons oil in a non-stick pan, add mustard seeds and let them splutter.
7. Add asafoetida, white sesame seeds and wadis and cook on low heat for 2-3 minutes.  Flip and cook till golden brown on both the sides. Add coconut and cook for few seconds. Switch off heat.
8. Transfer the vadis onto a serving platter, garnish with scraped coconut and serve hot.