Ingredients
For Spinach Balls:
• 1 packet of frozen spinach or fresh green spinach (400 g)
• 3 tbsps chickpea flour
• Salt and red pepper to taste
• 1 tsp coriander powder
• 1 tbsp oil for glazing the balls and some oil for frying the balls
For Beetroot Balls:
• 2 big beetroots (400 g)
• 4 heaped tbsps chickpea flour
• Salt and black pepper to taste
• 1 tsp dhaniya powder (coriander powder)
• 1 tbsp oil for glazing and more oil for frying.
For Assembling:
• 1 box of bocconcini/mozzarella cheese balls/ paneer squares
• 3 tbsps yoghurt or sour cream
• Salt and dried mint/or any other herb
• Few toothpicks/small-sized skewer
• Spinach balls and beetroot balls
Preparation
For Spinach Balls:
• Thaw the frozen spinach and remove all the water, then slice it again to make sure there is no whole leaf of spinach left. If you are using fresh spinach, blanch for five minutes, when cold squeeze all the water and chop the leaves.
• Dry roast the chickpea flour in a fry pan on low heat. Once it changes colour to a few shades darker, remove from gas and leave it to cool.
• When cool, add chickpea flour into spinach with little salt, pepper and coriander powder. Make small balls, using oil to glaze your palms.
• Fry them on medium heat. Once they turn into light greenish golden brown colour, take them out and drain on a kitchen towel.
For Beetroot Balls:
• Wash and cook beetroot in a microwave for six to eight minutes, till they are soft and cooked well.
• When cold, peel and mash further with a potato masher or in a food processor.
• Dry roast chickpea flour on medium heat in a fry pan, till it is light brown; when cold, mix with mashed beetroot.
• Add salt and pepper, mix well and make small balls with little oil glazing your palms.
• Fry on a medium heat till it changes colour to a few shades darker.
For Assembling:
• Marinate bocconcini/paneer in sour cream/yoghurt with salt and herb for two hours.
• Heat spinach and beetroot balls in an oven before serving and arranging on the skewer.
• On a tooth pick or skewer arrange one bocconcini, then one ball of spinach and then one ball of beetroot.
• Serve hot with any sauce or chutney of your taste.
