Palang Saag er Chop/Spinach Cutlets

Ingredients :-

Baby Spinach - 1 Bag about 6oz/170gm.

Potatoes - 1 medium sized

Peanuts - 1/3 cup. Roast

Besan - little less than ½ cup. Almost 3/8 cup

Bhaja Masala or Dry Roasted Masala - 1 tsp heaped

Amchur - 1tsp heaped

Chilli Powder - ½ tsp

Salt (to taste)

Rice Flour - to roll the patties in. 2 tbsp

Oil - For shallow frying

 To make this Dry Roast:-

1tbsp each of Jeera (Cumin Seeds), Dhonia (Corriander seeds), Saunf (Fennel Seeds), 6/7 Laung (cloves) , 6/7 Elaichi (Cardamom), 6/7 TejPata(Bay leaves), an inch & half of cinnamon stick and peppercorns according to desired hotness. Then just dry grind it to a powder.

You can also use your own Garam Masala Powder or any suitable spice mix instead.

How to make Palang Saag er Chop/Spinach Cutlets :-

Boil the Potato and mash it up smoothly. We need about 1 cup of mashed potatoes. Steam or cook the spinach in the pressure cooker. Do not add water to the spinach as it releases water. Drain any excess water from the cooked spinach and mash it up smoothly. Roast the peanuts in a little hot oil. Get rid of their skins and crush them in halves. Roasting makes the skin removal a breeze.Mix together the mashed potatoes, the cooked & drained spinach and the besan to a smooth dough like texture. The besan is used to hold or tighten the mix so if you think you need a little more of it, fine.Add the peanuts, the Salt, Amchur Powder, Chilli Powder and the Bhaja Masala. Mix well. In absence of the Bhaja Masala you can add freshly made Garam Masala. Shape into Patties and refrigerate for half an hour. Sprinkle some Rice Flour and shallow fry in hot oil till both sides are browned. now it's ready for serve with Chutney or my all time favorite Maggie Hot & Sweet Ketchup.