Kothimbirwadi Palak Gray Kofta

Preparation time: 20 minutes
Cooking time: 40 minutes
Serve: 4

Ingredients:

• Coriander leaves 1 bunch
• Spinach leaves 1 bunch ( Palak )
• Bengal gram flour 4 cup (Besan)
• Perl millet flour 1 cup (bajre ka aata)
• 4 medium onion chopped
• 2 large tomagoes chopped
• Garam masala powder
• 2 green chilies
• Red chili powder
• All spice mix powder
• Carom seeds (ajwain)
• Asafoetida
• Salt
• Oil

Procedure:

• Chop the coriander leaves and mix with gram flour and Perl Millet flour.  Add salt, carom seeds, asafoetida and red chili powder.
• Kned to a tight dough.  Make 4 cylinder shape rolls.  Heat some water in large pot.
• Greese some oil to a large strainer. 
• Place the rolls on strainer.  Cover it and steam for 15 to 20 minutes.
• Now cut oval shapes to make the wadis of staemed rolls 
•  Deep fry the wadis in a hot oil.  Keep the prepared wadis aside.  Now wash the spinach.  Boil it with 2 green chilies.
• Quickly strain and put it into the chilled water.  Grind the spinach leaves with chilies and make smooth paste.
• Heat some oil in a hot pan.  Add chopped onions and cook until soft.
• Now add tomatoes, red chili powder, all spice mix powder, asafoetida.
• Cook until oil leaves the edges of the pan.
• Add some chopped coriander leaves.
• Now add spinach paste.  Mix well add garam masala and cook for 5 minutes on low flame.  Garnish with fresh coriander leaves and naan.