Spinach Semolina Batashe

Name: Spinach Semolina Batashe
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Batashe :-; 1 cup Semolina; Oil 1/4 cup + additional for deep frying; Baking powder half tapSpinach puree half cup; For filling :-; 4 boiled potatoes; 1 cup Imli chutney; For water:-; 2 cup coriander leaves; 1/4 cup mint leaves; 2 green chillies; 1/4 tap asafoetida (hing); 1 tsp black salt; 1 lemon or 1/2 tsp citric acid; To taste salt; 1 tsp roasted cumin powder; Half tsp chaat masala; 1/4 cup boondi; as needed Water; 2 inch ginger; 2 tbsp pomegranate seeds

Rosy Sethi @cook_12782436

#rainbowweek6

Rosy Sethi @cook_12782436

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Ingredients

25 minutes

4 servings

For Batashe :-
1 cupSemolina
Oil 1/4 cup + additional for deep frying
Baking powder half tapSpinach puree half cup
For filling :-
4boiled potatoes
1 cupImli chutney
For water:-
2 cupcoriander leaves
1/4 cupmint leaves
2green chillies
1/4tap asafoetida (hing)
1 tspblack salt
1lemon or 1/2 tsp citric acid
To tastesalt
1 tsproasted cumin powder
Halftsp chaat masala
1/4 cupboondi
as neededWater
2 inchginger
2 tbsppomegranate seeds

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Steps

25 minutes

1

In a big mixing bowl add samolina, baking powder, and oil and mix well
2

Add warm spinach puree and make a soft sticky dough.
3

Rest the dough for 1 hour
4

After 1 hour knead again and make equal balls of it
5

Heat oil in a pan roll batashe in a cylinderical shape deep fry over medium high flame
6

For making water wash all the leaves chillies, and ginger
7

Add all the washed things in the mixer grinder and make a smooth paste
8

Add water and strain with the strainer add all masala and other things for water
9

Add more water according to your taste garnish boondi and pomegranate seeds
10

Enjoy with batashas,chutney and boiled potatoes 😊