Ingredients

• 10 large spinach leaves
• 1 tbsp - oil
• oil for deep frying
• For Stuffing: 250 g - potato, grated (or boiled and mashed)
• 50 g - carrot, grated
• 50 g - beetroot
• 1 tbsp - peanuts, crushed lightly
• 2 green chillies, chopped fine
• 1 onion, big, chopped fine
• 1 tsp - red chilli powder
• 1/2 inch - chopped, ginger
• 1/2 tsp - garam masala powder
• salt to taste
• 40 g - soya flakes (soaked in water for few min and squeezed dry)
• a pinch of turmeric
• juice of 1 lime (optional)
• For Batter (Outer Covering):
• 200 g - besan
• 2 tbsp - corn flour
• a pinch of cooking soda
• salt

How to Make Healthy and Nutritious Spinach Parcels

• Dip spinach leaves in hot salted water for a few seconds.
• Remove and dry on a cloth (without damaging them).
• Preparation of stuffing:
• Heat a tablespoon of oil, add onion, green chilli and ginger
• Fry till the onion becomes translucent.
• Add vegetables along with garam masala, red chilli powder, salt and turmeric.
• Fry till they become soft, add soaked soya flakes, mix well and cook till the curry becomes dry.
• Add chopped coriander leaves, peanuts and lime juice.
• Mix well and remove from fire.
• Make 10 balls out of stuffing and keep aside.
• Preparation of parcels:
• Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel
• Secure with a toothpick if necessary.
• Prepare all leaves like this and keep aside.
• Prepare batter with besan, corn flour, salt and soda (like bajji batter).
• Dip the parcels in batter and deep fry till light golden in colour
• Put them on paper napkin to absorb excess oil if any.
• Serve them hot as evening snack.