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Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella

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Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella

Description

I had this Eureka moment and decided to make this Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella and served with a Peanut Tomato Dip. It’s very healthy as its rich in spinach which contains iron and minerals. The typical taste of chole with the goodness of spinach, delicious mix of my local raw bananas and the stuffing of rich gooey mozzarella makes it a sinful fusion patty that is scrumptious and innovative.<br /> So, here's an easy peasy but perfect teatime snack- Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella served with a tangy Peanut-Tomato Dip<br /> Peanut-Tomato dip is a finger-licking dip I served 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.<br />  

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Ingredients

Serves : 4
  • 1. Ingredients for Patties
  • 1 big bunch spinach or palak, blanched and roughly mashed
  • 1 cup chickpeas or chole, boiled
  • 1 boiled raw banana
  • 2 green chillies
  • 5 garlic cloves
  • 1 tsp Salt or to taste
  • 1 Pinch of Asafoetida
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tiny tsp red chilli powder
  • 1 tsp chaat masala
  • 100 gms mozzarella cheese
  • 1 cup Oil for shallow-frying and greasing
  • 1 cup breadcrumbs for binding
  • 1 small bowl crushed vermicelli for the crunch
  • 2. Ingredients of Peanut-Tomato Chutney
  • 1 small cup roasted peanuts
  • 3 green chilli
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 3 curry leaves
  • 1 tablespoon mustard oil
  • 4 tomato
  • 2 red chilli
  • 1 teaspoon chana dal
  • 3 cloves garlic
  • 2 pinches salt

Directions

  • Method for Patties 1. 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. 2. Add salt, cumin, coriander powder and chat masala and grind into a coarse mixture. 3. Transfer into a bowl, add asafoetida. 4. Refrigerate the tikka mixture for 15-20 minutes. 5. Cut cheese into small cubes.
  • 6. Heat some oil in a pan. 7. Add breadcrumbs to the mixture and mix well. 8. 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. 9. Place patties in the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper. 10. 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 Chutney To make tomato peanut chutney, chop the tomatoes, green chilli, and red chilli. Peel the garlic cloves Now, put a pan on medium flame and heat oil in it. Add cumin seeds till they splutter Add 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.
Harjeet Kaur

Harjeet Kaur

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