Zucchini Palak Gote/ Zucchini Palak Fritters
Hiding veggies into snacks is good way to start the kids on new vegetables. My theme for this week is snacks with hidden veggies for our cooking carnival.
Gote is a popular gujrathi snack prepared prepared using fenugreek leaves. I tweaked the recipe a bit knowing my kid loves gote ( minus the black pepper)
But he eats too much of methi/ fenugreek in my view considering he also likes theplass and methi mutter masala as well.
I was running out of methi one day so I added grated zucchini to the batter I had prepared. Then I realised the fellow will check for the methi - missing methi.
So I added some palak...anyway....my fellow isnt fussy about eating vegetables as long as the end product tastes good....but I know a lot of kids do not. So this recipe is for those little ones.
Ingredients
2 cups chana dal/ split bengal gram
1/2 tspn turmeric powder
1 tspn red chilli powder
1 tspn coriander seeds crushed coarsely
1 tspn black pepper broken roughly
1 1/2 tbsp sesame seeds
1/2 tspn baking soda
a pinch of asafoetida
1 banana ripe
1 cup chopped spinach leaves
1/4 cup grated zucchini
salt to taste
Oil to cook
Method
1) Soak the chana dal for 10 hours or so. Grind it corasely using little water
2) Add the rest of the ingredients, except oil.
3) Now make a smooth batter by mixing it gradually. Add water only if needed. The batter needs to be thicker than dosa or cake batter
4) Heat oil until it is hot, then reduce the flame to low medium
5) Now make small balls of the batter and drop it one after the other. Do not put many just about 4-5 at a time. Cook on low flame until it is golden brown.
Gote is a popular gujrathi snack prepared prepared using fenugreek leaves. I tweaked the recipe a bit knowing my kid loves gote ( minus the black pepper)
But he eats too much of methi/ fenugreek in my view considering he also likes theplass and methi mutter masala as well.
I was running out of methi one day so I added grated zucchini to the batter I had prepared. Then I realised the fellow will check for the methi - missing methi.
So I added some palak...anyway....my fellow isnt fussy about eating vegetables as long as the end product tastes good....but I know a lot of kids do not. So this recipe is for those little ones.
Ingredients
2 cups chana dal/ split bengal gram
1/2 tspn turmeric powder
1 tspn red chilli powder
1 tspn coriander seeds crushed coarsely
1 tspn black pepper broken roughly
1 1/2 tbsp sesame seeds
1/2 tspn baking soda
a pinch of asafoetida
1 banana ripe
1 cup chopped spinach leaves
1/4 cup grated zucchini
salt to taste
Oil to cook
Method
1) Soak the chana dal for 10 hours or so. Grind it corasely using little water
2) Add the rest of the ingredients, except oil.
3) Now make a smooth batter by mixing it gradually. Add water only if needed. The batter needs to be thicker than dosa or cake batter
4) Heat oil until it is hot, then reduce the flame to low medium
5) Now make small balls of the batter and drop it one after the other. Do not put many just about 4-5 at a time. Cook on low flame until it is golden brown.
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