Crispy Spinach and Coriander Bites

Ingredients list for Crispy Spinach and Coriander Bites

• 1 cup Fresh spinach leaves , chopped
• 2 cups Fresh coriander leaves , chopped
• 1 cup Gram flour (besan
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Ginger-green chilli paste
• to taste Salt
• 1/2 to taste Dried mango powder (amchur)
• 2 tablespoons Yogurt
• 2 tsps + to grease Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida (hing)
• 1 teaspoon White sesame seeds (safed til)
• 1 tbsp + to garnish Fresh coconut , scraped

Method

1. Heat 4 cups water in a steamer.
2. Take coriander leaves in a mixing bowl, add spinach, gram flour, turmeric powder, ginger green chilli paste, salt, dried mango powder and yogurt and mix well. Add little water and mix well to make a dropping consistency mixture.
3. Grease a thali with some oil. Transfer the mixture in it and rotate to spread. 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 and let it cool slightly. Trim the edges and cut into square wadis.
6. Heat 2 tsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, white sesame seeds and wadis and saute on low heat for 2-3 minutes. Flip and saute till evenly golden brown on both the sides. Add coconut and saute for few seconds. Switch the heat off.
7. Transfer the wadis onto a serving platter, garnish with scraped coconut and serve hot.