Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella

Name: Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Ingredients for Patties; 1 big bunch spinach or palak, blanched and roughly mashed; 1 cup chickpeas,chole or garbanzo beans boiled; 1 boiled raw banana; 2 green chillies; 5 garlic cloves; to taste Salt; Pinch Asafoetida; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp red chilli powder; 1 tsp chaat masala; 100 gms mozzarella cheese; Oil for shallow-frying and greasing; 1 cup breadcrumbs for binding; 1/2 cup crushed vermicelli for the crunch; Ingredients of Peanut-Tomato Chutney; 1/2 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

Harjeet Kaur @cook_13349754

#mysteryweek
#aromasofthekitchen
Today I am thrilled to present a unique fusion recipe as a result of the Mystery Box Challenge by Masterchef Siddharth Talwar in the ongoing Masterchef Challenge organised by Cookpad India. The mystery box had 5 ingredients, namely; Spinach, Chickpeas, Banana, Cheese and Peanuts. After some brainstorming with my Team members, I had this Eureka moment and decided to make this Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella and served with a Peanut Tomato Dip. This way I got to use all the 5 ingredients and create a delicious healthy snack. It’s very healthy as it's 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.
So, here's an easy peasy but perfect teatime snack- Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella served with a tangy Peanut-Tomato Dip
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 fiber content apart from being low in carbs.

Harjeet Kaur @cook_13349754

Saved

Ingredients

30 minutes

4 servings

Ingredients for Patties
1big bunch spinach or palak, blanched and roughly mashed
1 cupchickpeas,chole or garbanzo beans boiled
1boiled raw banana
2green chillies
5garlic cloves
to tasteSalt
PinchAsafoetida
1 tspcumin powder
1 tspcoriander powder
1/2 tspred chilli powder
1 tspchaat masala
100 gmsmozzarella cheese
Oil for shallow-frying and greasing
1 cupbreadcrumbs for binding
1/2 cupcrushed vermicelli for the crunch
Ingredients of Peanut-Tomato Chutney
1/2 cuproasted peanuts
3green chilli
1 teaspooncumin seeds
1 teaspoonmustard seeds
3curry leaves
1 tablespoonmustard oil
4tomato
2red chilli
1 teaspoonchana dal
3 clovesgarlic
2 pinchessalt

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Steps

30 minutes

1

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.
2

5. 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.
3

7. 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
4

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.
5

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.