| 1. |
1 1/4 cup bobbarlu (white cowpea), soaked in water for 6-8 hrs and drained |
| 2. |
1 large onion, finely chopped |
| 3. |
1 cup palakura (spinach), chopped |
| 4. |
3 - 4 green chillis, finely chopped |
| 5. |
2" ginger, finely minced |
| 6. |
2 tbsps coriander leaves, finely chopped |
| 7. |
1 tsp cumin seeds |
| 8. |
Salt to taste |
| 9. |
Oil for deep frying |
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| |
| Method |
| 1. |
Grind the bobbarlu to a coarse paste, adding about 1-2 tbsps of water |
| 2. |
Add the chopped onions, chopped palakura, green chillis, ginger, coriander leaves,
cumin seeds and salt. Mix well |
| 3. |
Form lemon sized balls |
| 4. |
Flatten it on your palm to make a patti shape |
| 5. |
Heat oil till very hot. Reduce heat |
| 6. |
Fry the patties to a golden brown colour |
| 7. |
Serve hot |
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