|Carrots||1⁄4 Cup (4 tbs), cooked and chopped|
|Cashewnut||1⁄2 Cup (8 tbs), coarsely chopped (optional)|
|Pineapple/Apple||1⁄3 Cup (5.33 tbs), chopped (optional)|
|Dry grated coconut||3 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||15 Gram (1 tablespoon)|
|Chillies||1 Tablespoon, finely chopped|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Oil/Ghee||2 Cup (32 tbs) (for frying)|
|Water||1 Cup (16 tbs) (enough to make a thin batter)|
Wash spinach in two or three changes of water.
Chop finely and place it in a pan on medium heat.
Cover for first five minutes for cooking.
Uncover and cook for a further 10 minutes, or until spinach is done.
Do not overcook or it will turn black.
Remove excess water if there is any.
In a saucepan, blend together flour and milk.
Place the pan on medium heat stirring constantly until the mixture forms a lump.
Add spinach and continue cooking for a minute, stirring constantly.
Remove from heat.
When cool, add rest of the ingredients and mix well.
If mixture is a little wet, add some more coconut.
Using breads crumbs make 20 to 24 rolls, dip them in batter and again roll in crumbs.
Fry in deep hot fat before serving.
Serving size: Complete recipe
Calories 5398 Calories from Fat 4733
% Daily Value*
Total Fat 539 g828.5%
Saturated Fat 102.9 g514.3%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 1077.2 mg44.9%
Total Carbohydrates 133 g44.2%
Dietary Fiber 24.6 g98.4%
Sugars 30 g
Protein 46 g91.4%
Vitamin A 1060.8% Vitamin C 343.4%
Calcium 85.4% Iron 131.3%
*Based on a 2000 Calorie diet