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We hope you got benefit from reading it, now let’s go back to spinach, chickpeas, banana patties stuffed with mozzarella recipe. You can cook spinach, chickpeas, banana patties stuffed with mozzarella using 28 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella:
- Provide Ingredients for Patties
- Take 1 big bunch spinach or palak, blanched and roughly mashed
- Get 1 cup chickpeas,chole or garbanzo beans boiled
- Provide 1 boiled raw banana
- Provide 2 green chillies
- You need 5 garlic cloves
- You need to taste Salt
- Use Pinch Asafoetida
- Prepare 1 tsp cumin powder
- Take 1 tsp coriander powder
- Take 1/2 tsp red chilli powder
- Use 1 tsp chaat masala
- Get 100 gms mozzarella cheese
- Get Oil for shallow-frying and greasing
- Prepare 1 cup breadcrumbs for binding
- You need 1/2 cup crushed vermicelli for the crunch
- Provide Ingredients of Peanut-Tomato Chutney
- Get 1/2 cup roasted peanuts
- Get 3 green chilli
- You need 1 teaspoon cumin seeds
- Use 1 teaspoon mustard seeds
- Provide 3 curry leaves
- Use 1 tablespoon mustard oil
- You need 4 tomato
- Use 2 red chilli
- You need 1 teaspoon chana dal
- Prepare 3 cloves garlic
- Take 2 pinches salt
Steps to make Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella:
- 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.
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- Cut cheese into small cubes. - 6. Heat some oil in a pan. - 7. Add breadcrumbs to the mixture and mix well. - 6. 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.
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- Place patties in the pan and shallow-fry till evenly golden from both the sides. Drain on a kitchen towel. - 8. Serve hot with this unique peanut chutney and some fresh salad
- 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. - Finally, serve the flavourful Peanut Tomato chutney with piping hot Spinach, Chickpeas, and Banana Patties Stuffed with Mozzarella.
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