New Update
| Main ingredients | Black eyed peas, Turmeric powder, Red chilli powder, Asafoetida, Spinach, Onion, Ginger, Green chillies, Fresh coriander leaves, Oil |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 8-10 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups soaked black eyed peas (lobia), drained
- ½ teaspoon turmeric powder
- ¾ teaspoon red chilli powder
- ½ teaspoon asafoetida (hing)
- 1 cup shredded spinach leaves
- 1 medium onion, chopped
- 2 teaspoons grated ginger
- 1 tablespoon chopped green chillies
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Oil for deep frying
- Green chutney for serving
Method
- Transfer the black eyed peas into a blender jar, add turmeric powder, red chilli powder and asafoetida and grind to coarse paste.
- Transfer into a bowl, add spinach leaves, onion, ginger, green chillies, salt and coriander leaves and mix well.
- Heat sufficient oil in a kadai.
- Divide the mixture into equal portions and roll into balls. Flatten each ball, slide into hot oil, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer into a serving bowl and serve hot with tomato chutney.
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