Ingredients:

Potatoes- 2

Carrots- 2

Beet root- 1

Finely cut Beans- 3/4 cup

Peas- 1/2 cup

Khol-Khol- 1

Bengal gram flour- 2 tbl.sps.

Salt- as required

Green chillies- 3 or 4

Mint leaves- a small bunch

Onions- 3

Tomatoes- 4

Oil- enough to deep fry

Butter- 2 tbl.sps

Grind together:

Green chillies- 2

Ginger- small piece

Cumin seeds- 1/2 tsp

Salt- as required

Turmeric powder- 1/2 tsp

Chilli powder -1/2 tsp

Garam masala powder- 1/2 tsp

Preparation Method:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.

2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala and chopped mint leaves.

3. Make into balls and deep fry until golden. Keep aside.

For gravy:

1. Cut onions and tomatoes finely.

2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry till oil separates from it.

3. Pour enough water and allow the gravy to boil till it becomes thick.

4. Gently slip koftas and chopped mint leaves, boil for a minute, remove and serve.

Ingredients:

Spinach (palak) - 3 bunches

Milk- 1 cup

Onions- 3

Potatoes- 5 or 6

Bread- 4 slices

Green chilies- 2 or 3

Ginger- 1 inch piece

Chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Dry mango powder- 1/2 tsp

Garam masala powder- 1/2 tsp

Butter or oil- 2 tbl.sps.

Salt - to taste

Oil- for deep frying.

Preparation Method:

1. Pressure cook potatoes, peel and mash thoroughly.

2. Soak bread in water, squeeze and add to the potatoes. Mix with finely cut onions, chillies, coriander leaves, garam masala, salt, mango powder and small amount of the finely chopped palak.

3. Mix well and prepare small balls.

4. Deep fry in hot oil and keep aside.

For the gravy:

1. Chop onions and mince ginger.

2. wash and Chop palak finely.

3. Heat a teaspoon of oil in a pan and fry the palak with a little sugar added to it.

4. Sprinkle water if necessary.

5. In few minutes it becomes soft. (sugar is added, which preserves the green colour).

6. Remove from fire, cool and grind to a smooth paste.

7. Heat butter in a kadai fry chopped onions, add ginger then the ground palak with milk, salt, chilli powder, mango powder, turmeric and garam masala.

8. Mix well and boil till it becomes a thick gravy.

9. Add koftas just before removing from fire (or) while serving.

Dry Mango Powder- Amchur