|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.