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Main Ingredients | Spinach leaves (palak), Gram flour (besan) |
Cuisine | Maharashtrian, Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 12-18 spinach leaves (palak)
- 1½ cups gram flour (besan)
- 10-12 black peppercorns
- 1 teaspoon carrom seeds
- 2 teaspoons coriander seeds
- 1-inch piece ginger, roughly chopped
- 3-4 garlic cloves peeled
- 2 green chillies
- 1 tablespoon fresh coriander leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 2 tablespoons white sesame seeds
Method
- Heat a non-stick pan, add black peppercorns, carom seeds and coriander seeds and dry roast till fragrant.
- Put ginger, garlic, green chillies, roasted spices, coriander leaves and a little water in a blender jar, and blend to a smooth paste.
- Take gram flour in a large bowl, add the spice paste, ¼ cup water, turmeric powder and salt and mix well to make a thick and smooth paste.
- Spread 2-3 spinach leaves side by side, overlapping each other slightly on a plate. Apply the gram flour paste on them. Place 2-3 spinach leaves over them and spread some paste over them too. Roll all of them together to make a log. Apply some paste all around the log too. Make more logs similarly.
- Heat sufficient water in a steamer, place these logs on the perforated plate in the steamer, cover and steam for 10-15 minutes.
- Take the logs out of the steamer and keep them on the chopping board. Cut into thick slices.
- Heat oil in a non-stick pan, place the slices in it and shallow-fry, turning sides till both sides are evenly golden. Sprinkle sesame seeds over them. Arrange them on a serving plate and serve hot.
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