Make ‘palak pandoli’ for evening snacks

material :

ingredients for slurry
1/4 cup spinach puree, 1/4 cup bread crumbs, 1/2 cup roasted semolina, 1/2 tsp salt, 1/2 tsp ginger-green chilli paste, juice of 1 lemon, 1 tsp fruit salt, 2 Tbsp grated carrot, 2 tbsp American corn, sauce of choice for serving

Ingredients for Tempering
1 tbsp oil, 1 tsp black mustard, 1 red chilli chopped, few curry leaves

Method :

Prepare a thick batter by mixing all the ingredients of the solution except lemon juice and fruit salt.
Then fill half the water in a big deep pan and tie a muslin cloth on it and keep it to boil on the gas.
After this, add lemon juice and eno fruit salt to the solution and when bubbles start rising, pour 1-2 tablespoons of the solution at equal distances on the cloth tied on the bhagona.
After pouring the solution, keep carrots and corn on it.
In this way make 5-7 pandolis at a time.
Now cover the pandoli cloth with a high lid and cook it in steam for 5-7 minutes.
After this, prepare a bath by putting all the tempering ingredients in hot oil and pour it on each pandoli.
Serve hot pandolis with sauce.