Ingredients
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4 cups mustard greens or 4 cups spinach, shredded
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2 medium potatoes, peeled and cubed
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1 teaspoon oil
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1 teaspoon cumin seed
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4 green onions
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1 teaspoon garlic paste or 1 teaspoon minced garlic
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1 -2 jalapeno, sliced into 5-10 rings
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1/4 cup frozen peas
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1/2 teaspoon mango powder
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1/4 teaspoon ginger powder
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1/4 teaspoon salt
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1/8 teaspoon pepper, to taste
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1/3 cup garbanzo flour
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1/4 cup white poppy seeds (or breadcrumbs)
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cooking spray (for frying) or dabs oil (for frying)
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1/2 teaspoon cumin powder
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1 teaspoon coriander powder
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1/2 teaspoon paprika
Instructions
- Steam the mustard greens or spinach until wilted. Set aside.
- Boil the potatoes until cooked through. Mash and set aside.
- Heat the oil until it is sizzle-hot. Add the cumin seeds. When they darken a few shades, add the green onions, garlic and jalapeno slices. Now add the masala. Sauté until the garlic is golden-brown.
- Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
- Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
- Form this batter into 2-inch size balls. (A little larger than a golf ball). Smash it into a patty. Put the breadcrumbs or white poppy seeds in a small bowl and hold the patty over the bowl while sprinkling both sides of it for a coating.
- Spray a skillet with oil (or use a dab of oil). Place the patties in pan (we do ours one at a time) and spray more oil on the top of the patty. Alternately you can use dabs of oil. Fry each side until golden brown. Done.