| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Indian |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Spinach |
| 2 |
md |
Potatoes |
| 1 |
c |
Chick pea flour |
| 3 |
tb |
Soy milk or cream |
| 1 |
ts |
Salt |
| 1 |
pn |
Turmeric |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Green mango powder |
| 1/2 |
ts |
Cayenne |
|
|
Ghee to deep fry |
|
|
Dried coconut |
| 1 1/4 |
c |
Gravy, see recipe |
|
|
Chopped cilantro |
INSTRUCTIONS
Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach.
Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric,
garam masala, mango powder (omit if you want) & cayenne. Mix together till
you have a smooth dough. pluck off small pieces & shape into a ball or any
other shape you might desire.
Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut &
deep fry till completely golden. Remove & place on a plate.
Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower
heat & cook for 10 minutes.
Garnish with coriander & serve.
Michael Pandya, "Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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