Spinach bowl with chickpeas curry & spicy Hummus

Name: Spinach bowl with chickpeas curry & spicy Hummus
Yield: 6 servings
Cuisine: Indian
Ingredients: For bowls-; 1/2 cup Spinach; 2 cups All purpose flour; 1/2 teaspoon Cumin powder; as per taste Salt; 2 teaspoons Ghee; as required Oil for frying; 1 bunch Coriander leaves; 3 green chillies; For Chickpeas curry (ragda); 1 cup Chickpeas boiled; 1 Onion chopped; 1 Tomato chopped; 1 tablespoon Oil; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Red chilli powder; As per taste Salt; 1 teaspoon Kasuri methi; 1/2 teaspoon Chaat masala; For Hummus-; 1 cup Chickpeas boiled; 1 teaspoon Black pepper powder; 2 Green chillies; as per taste Salt; 1 teaspoon Oil; 1 Garlic cloves; 1 glass Ice water

Namrah Qureshi @cook_12236695

Bareilly

#SpiceNFlavors
#Mysteryweek

These bowl/katori is different from regular bowl because this one is made with spinach puree in which chickpeas curry served and for some different flavor i had used hummus as a cream & by adding black pepper powder in it it's enhance the flavor of hummus

#SpiceNFlavors
#Mysteryweek

Namrah Qureshi @cook_12236695

Bareilly

#SpiceNFlavors
#Mysteryweek

Saved

Ingredients

6 servings

For bowls-
1/2 cupSpinach
2 cupsAll purpose flour
1/2 teaspoonCumin powder
as per taste Salt
2 teaspoonsGhee
as required Oil for frying
1 bunchCoriander leaves
3green chillies
For Chickpeas curry (ragda)
1 cupChickpeas boiled
1Onion chopped
1Tomato chopped
1 tablespoonOil
1/2 teaspoonTurmeric powder
1/2 teaspoonRed chilli powder
As per taste Salt
1 teaspoonKasuri methi
1/2 teaspoonChaat masala
For Hummus-
1 cupChickpeas boiled
1 teaspoonBlack pepper powder
2Green chillies
as per taste Salt
1 teaspoonOil
1Garlic cloves
1 glassIce water

Saved

Steps

1

Wash and soaked chickpeas overnight then boil it.
2

Boiled spinach for five minutes.
3

In a mixer jar add spinach, coriander leaves & green chilli and make a fine paste.
4

In a mixing bowl add all purpose flour, salt, cumin & ghee mix it up & make a hold shape.
5

Now add spinach coriander paste and make a soft dough with the help of water.
6

Now pinch a ball sized dough, and flatten it, dust flour as required and roll slightly thick, prick the flattened dough with fork to avoid from puffing up while frying.
7

Place a small katori or cup and cover with dough and trim excess dough from sides.
8

Deep-fry in hot oil and splash oil till katori separate from dough.Fry till golden brown colour
9

For chickpeas curry-
10

Heat oil in a pot add onion and tomato, red chilli powder, turmeric powder, chaat masala, salt & kasuri methi saute well till oil separates,
11

Add chickpeas mix well add required water and cooked till chickpeas become soft like ragda,
12

For hummus-
13

In a mixing jar add chickpeas, garlic, salt, green chilli, black pepper powder and oil grind it add ice water and make a smooth paste.
14

Grind it in a smooth paste.
15

Assembling bowl-
16

Place bowl add chickpeas curry place hummus pour some tomato sauce and Coriander leaves & serve hot.