#BySalmasRecipes
Ingredients
@sainsburys young spinach 260g (rinse and chop finely)
Onions 2 medium (slice long & thin)
Green chillies (chop small, adjust to your taste)
Whole cumin seeds 1 teaspoon (optional)
Coriander (chop finely, use as you prefer)
Salt to taste
Gram flour 7-8 dessert spoon (less or more until the mixture binds all the ingredients together)
Spices:
Hot curry powder 1 & 1/2
Cumin powder 3/4 Tsp
Coriander 3/4 Tsp
Tumeric 1/3 Tsp
Method
In a bowl add the sliced onions, salt, cumin seeds, chillies and coriander. The mixture softens.
Mix it in. (Use a food bag through your hand to prevent it from burning from chillies)
Add the spices and mix it in again.
Add the chopped spinach and give it a good mix.
Add the gram flour gradually, the mixture will start binding. Enough water comes out the spinach and onion, I didn’t have to add any water but if you do need to then gradually add tiny bit of cold water.
Start by adding about 5-6 spoons then mix and add more if required.
While mixing check and see by moulding the mixture in small balls , does it bind then you can adjust as you go.
Once you’re doing that put oil on heat to save time.
Oil has to be very hot and on high heat once the batches are in.
Add the mixture in batches with your hand/a spoon. I prefer to use my hand to mould it in nicely.
Oil has to be on high heat, let this cook and once the bottom starts to get solid you can slightly adjust the heat so the inside cooks, after few minutes put the gas up again before turning it over and repeating the cooking process for the other sides.
Once they’re done, take it out and drain on a tissue paper. Repeat the cooking process for remaining batches.
Serve hot with your favourite dish as a side or starter.
filipino 