Methi Balls Recipe
Ingredients
| Fenugreek leaves 1 bunch | ||
| Potatoes | 250 Gram | |
| Bengal Gram | 250 Gram | |
| Spinach | 1 Bunch (100gm) | |
| Dill | 1 Bunch (100gm) | |
| Ridge gourd | 250 Gram | |
| Green chillies | 8 | |
| Garlic | 4 Clove (5gm) | |
| Soda bicarbonate a pinch | ||
| Dry mango powder to taste | ||
| Garam masala (powdered cloves, cardamom, cinnamon) to taste | ||
| Salt | To Taste | |
| Oil | 15 Milliliter | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
Directions
1. Soak the gram for 3-4 hours. Boil, peel and mash the potatoes
2. Wash and chop greens, green chillies and garlic. Peel and slice the ridge gourd.
3. Heat oil. Add garlic and garam masala. Fry for a minute.
4. Add drained gram, chopped greens, ridge gourd and green chillies.
5. Cook on a slow fire till all the ingredients are cooked and the liquid dries up. Grind to a fine paste.
6. Add mashed potatoes, soda bicarbonate, dry mango powder and salt and mix well.
7. Form into small balls and fry in hot fat till crisp.
8. Serve hot with coriander or mint chutney.
2. Wash and chop greens, green chillies and garlic. Peel and slice the ridge gourd.
3. Heat oil. Add garlic and garam masala. Fry for a minute.
4. Add drained gram, chopped greens, ridge gourd and green chillies.
5. Cook on a slow fire till all the ingredients are cooked and the liquid dries up. Grind to a fine paste.
6. Add mashed potatoes, soda bicarbonate, dry mango powder and salt and mix well.
7. Form into small balls and fry in hot fat till crisp.
8. Serve hot with coriander or mint chutney.
Chef
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