Ingredients
Boiled Spinach Paste 600 gm
Oil 30 gm
Ghee Desi 20 gm
Dal Chana 100 gm
Aniseed Cooking 5 gm
Cumin Seed 5 gm
Javitri Whole 5 gm
Salt 5 gm
Elaichi Powder 5 gm
Kasoori Methi 5 gm
Lemon Juice 5 ml
Ginger (chopped) 5 gm
For Stuffing
Green Chilli (chopped) 2 no
Khoya 20 gm
Coconut Powder 20 gm
Chop Coriander 10 gm
Bhuna Jeera Powder Base 2 gm
Garnish
Indian Plate Lettuce Head 1 no
Lemon Wedges 1 no
Carrot Juilienne 20 gm
Garam Masala 2 gm
Beetroot Juilieene 20 gm
Chat Masala 5 gm
Preparation
Cook the chana dal along with spices and make a paste of it; mix it well with spinach paste.
Make small six equal balls, flatten it with palm and stuff it with above stuffing mixture. Shallow fry it with ghee and sprinkle some chat masala on it. Serve hot with tomato and mint chutney.
Garnish with julienne of onion, carrot, beetroot, green chilli slit, chopped coriander and lemon juice.
(Courtesy: Chef Ajay Mathur, Jaypee Palace, Agra)