Tuesday, June 14, 2011

Wheat Balls Spinach Masala

Wheat Flour 1/2 Cup
Spinach/Palak Leaves 1 bunch
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chilly Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Coarsely crush the roasted peanuts.
Wash and finely chop the spinach leaves.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered for 1hour.
Form peanut size balls from the wheat dough and place it in a vessel.
Pressure cook the wheat flour balls for 3whistles.
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add spinach leaves, turmeric and salt.
When spinach leaves wilt add the cooked wheat balls.
Stir in red chilly powder, ground peanuts and lemon juice to the wheat flour balls.
Fry for couple of minutes and remove from heat.
Serve hot wheat balls spinach masala with chapathis.

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