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.