Ingredients:
1 cup chopped and blanched spinach
1/4 cup hung curd
1 tsp whole cumin
1 tsp ajwain
A pinch of asafoetida
salt to taste
Olive oil to shallow fry
Cornstarch / Breadcrubs as required to bind them together (optional)
For Stuffing
1 tbsp roasted cashewnuts
1/2 tsp roasted pomegranate powder
2 tsp fresh coriander
A pinch of roasted cumin powder
Method:
Heat oil in a pan and saute whole cumin and ajwain. Add spinach and asafoetida powder.
Cook for few minutes and keep aside.
To prepare the stuffing, take roasted cashew nuts in a bowl and mix it with fresh coriander, roasted cumin powder and pomegranate powder.
Now in a separate bowl, mix the spinach mixture with the hung curd. Add salt.
Divide this mixture into equal portions, put the filling in the center and roll them into the shape of a kebab.
Now shallow fry till they turn colour and serve.
