450 g (1 lb) Cottage cheese (paneer), grated
900 g (2 lb) Spinach (palak), boiled, blended
2 tsp (4 g) Green cardamom (choti elaichi) powder
1/2 cup (60 g) 2 oz Cashew nuts (kaju)
4 tsp (20 g) Green coriander (hara dhaniya), chopped
4 tsp (8 g) Garam masala .
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
2 tbsp (20 g) Gram flour (besan), roasted
15 Green chillies, chopped
2 tsp (4 g) Mace (javitri) powder
Salt to taste Vegetable oil for deep-frying
1 Onion, medium-sized, cut into rings
900 g (2 lb) Spinach (palak), boiled, blended
2 tsp (4 g) Green cardamom (choti elaichi) powder
1/2 cup (60 g) 2 oz Cashew nuts (kaju)
4 tsp (20 g) Green coriander (hara dhaniya), chopped
4 tsp (8 g) Garam masala .
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
2 tbsp (20 g) Gram flour (besan), roasted
15 Green chillies, chopped
2 tsp (4 g) Mace (javitri) powder
Salt to taste Vegetable oil for deep-frying
1 Onion, medium-sized, cut into rings
method
1. Mix all the ingredients (except oil and onion) together. Divide the mixture into lemon-sized balls and shape each into 1 1/2 inch-round patties.
2. Heat the oil in a frying pan; deep-fry the patties till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve garnished with onion rings as a snack or as an accompaniment with a rice and curry dish.
2. Heat the oil in a frying pan; deep-fry the patties till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve garnished with onion rings as a snack or as an accompaniment with a rice and curry dish.
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