Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella

Directions

• Squeeze out excess water from chopped spinach and place in a grinder jar. Add green chillies and garlic cloves and grind. Add chickpeas, boiled banana and grind.
• Add salt, cumin, coriander powder and chat masala and grind into a coarse mixture.
• Transfer into a bowl, add asafoetida.
• Refrigerate the tikka mixture for 15-20 minutes.
• Cut cheese into small cubes.
• Heat some oil in a pan.
• Add breadcrumbs to the mixture and mix well.
• Grease your palms with oil and divide the mixture into equal portions and shape them into balls. Stuff each ball with a cheese cube and shape into round patties, roll in the crushed vermicelli.
• Place patties in the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
• Serve hot with this unique peanut chutney
• Peanut-Tomato chutney is a finger-licking dip to be served with any kind of snacks and here I served it with Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella to give the dish an extra zing. This recipe is not only easy to make but quick too. The freshness of tangy tomatoes and nutty peanuts are healthy with a high fibre content apart from being low in carbs.Method for Peanut-Tomato ChutneyTo make tomato peanut chutney, chop the tomatoes, green chilli, and red chilli. Peel the garlic clovesNow, put a pan on medium flame and heat oil in it. Add cumin seeds till they splutterAdd the green and red chillies, tomatoes, and garlic in the pan. Stir it well and cook for 2-3 minutes Remove the pan from flame and let it cool. Transfer it to a mixer. Add roasted and peeled peanuts, some salt, and grind it for a thick paste. Spoon it into a bowl.For the tempering, heat oil add the mustard seeds in it. After they have spluttered, add curry leaves and urad dal in the pan. Pour the tempering over the chutney and mix well.