Potato Balls In Spinach Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For the gravy:
  • 1 bunch- fresh Spinach leaves.
  • 2 tbs-p oil.
  • 2 green Chillies.
  • Salt to taste| For the batter:
  • 2 tbsp- Maida Flour.
  • Salt to taste.
  • Water to make a paste| For the potato balls:
  • 2 Potatoes.
  • 1 Onion, finely chopped.
  • 2 tbsp- Cheese.
  • 2 green Chillies, cut finely.
  • 1/2 tsp- Chilli powder (optional).
  • 1/2 tsp- Garam Masala (optional).
  • 2 tsp- Coriander.
  • Salt to taste.
  • oil for frying.

How to Make Potato Balls In Spinach Gravy

  • For the spinach gravy: Wash the spinach leaves well until its well cleaned. Fry them in 1/2 tbsp oil with the green chillies until the spinach gets cooked well.
  • Once cooled, grind them to a smooth paste in a mixer sprinkling some water.
  • Fry again in the remaining oil till the spinach gets cooked well.
  • For the batter:
  • Make a paste with maida, salt and water so that the potato balls can be dipped and covered with it.
  • For the potato balls:
  • Boil the potatoes. Remove skin and mash the potatoes.
  • Add the chopped onions, green chillies, coriander, cheese and salt.
  • Add garam masala and chilli powder (optional). Mix well. The mix should be stiff (if the mix is not stiff, it would break once it starts frying.).
  • Make small balls with the mix.
  • Dip the mix in the batter as prepared above and fry in oil till browned. Put it in a kitchen towel to drain out the excess oil. Just before serving put the balls in the spinach gravy.
  • Serve hot with chappathi/naan.