Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella| IInd Post for the #MyFriendAlexa Challenge
Today I am thrilled to present a unique fusion recipe as a result of the Mystery Box Challenge 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 with a delicious healthy snack. It’s very healthy as its rich in spinach which contains iron and minerals.
How to Make Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella
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 this Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella a sinful fusion 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
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.
Ingredients for Spinach, Chickpeas, Banana Patties Stuffed with Mozzarella
1 big bunch spinach or palak, blanched and roughly mashed
2 green chillies
1 boiled raw banana
1 cup chickpeas or chole, boiled
5 garlic cloves
Salt to taste
Pinch of Asafoetida
1 tsp cumin powder
1 tsp coriander powder
½ tsp red chilli powder
1 tsp chaat masala
100 gms mozzarella cheese
Oil for shallow-frying and greasing
1 cup breadcrumbs for binding
½ cup crushed vermicelli for the crunch
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.
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.
7. Place patties in the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
Ingredients of Peanut-Tomato Chutney
½ cup roasted peanuts
3 green chilli
1 teaspoon cumin seeds
1 teaspoon mustard seeds
3 curry leaves
1 tablespoon mustard oil
2 red chilli
1 teaspoon chana dal
3 cloves garlic
2 pinches salt
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 and a fresh salad.
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