Ingredients:

10 – large spinach leaves
1 tbsp – oil
oil for deep frying

For Stuffing:
250 g – potato, grated (or boiled & mashed)
50 g – carrot, grated
50 g – beatroot
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 & 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

Method:

1.Dip spinach leaves in hot salted water for a few seconds.
2.Remove and dry on a cloth (without damaging them).

Peparation of stuffing:

1.Heat a tablespoon of oil, add onion, green chilli & ginger
2.Fry till the onion becomes translucent.
3.Add vegetables along with garam masala, red chilli powder, salt and turmeric.
4.Fry till they become soft, add soaked soya flakes, mix well & cook till the curry becomes dry.
5.Add chopped coriander leaves, peanuts & lime juice.
6.Mix well and remove from fire.
7.Make 10 balls out of stuffing and keep aside.

Preparation of parcels:

1.Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel
2.Secure with a toothpick if necessary.
3.Prepare all leaves like this and keep aside.
4.Prepare batter with besan, corn flour, salt and soda (like bajji batter).
5.Dip the parcels in batter & deep fry them till light golden in colour
6.Put them on paper napkin to absorb excess oil if any.
7.Serve them hot as evening snack.