Entertaining guests unexpectedly? Want to whip up something special that will save the day? Try this.

Its vegetarian starter, it has a ‘chaat’ twist, its a good cocktail snack, its easy to make, and it oozes with molten cheese.

Haven’t i sold it already?

What you need:

1 bunch (200 gms) Spinach

5-6 slices Bread

1 Onions

2 Green Chillies

Corriander/ Cilantro

2 cubes Cheese

2 tsp Chaat masala

Salt

Oil (to fry)

1 tbsp  Fresh Garlic and Ginger paste

• Blanche the spinach in water for around 3 minutes. Once done use a sieve to seperate the water. Wash the spincah in cold water. This helps maintain the green colour of the leaves.
• Using a hand mixer or churner, churn the blanched spinach till its pulp. Make sure its not too runny.
• In a food preocessor work out the bread slices into bread crumbs.
• Add these to the spinach pulp till the mixture is like a dough.
• Add the ginger garlic paste, salt and the Chaat masala to this dough. Mix it thoroughly.
  (bear in mind that if the cheese used is salted then make sure you do not add a lot of salt in the dough.)
• On the other side, grate the cheese and add chopped onions, chillies and corriander in it.
• Now make small balls of the dough and use you hands to make them into small sized cups that can fit within your palm.
• Add the cheese, onion, corriander mixture in this cup and Slowly mould it so that the cheese mixture is stuffed in the spinach dough balls.
• You can make them in any shapes you like such as elongated rolls, tikkis or even like meatballs. They all taste brilliant.
• Once you have made all the rolls ready, deep fry them in oil. Another option here is to bake them in an oven at 150 degrees for about 15 min.

• Serve hot right out of the frying pan. Thats when the cheese is molten within. So behold the temptation of oozing liquid cheese through a semi crusty outer layer of spinach.

The combination of spinach and cheese is fresh goes well together. You can serve these with any dipping sauce, if needed. Although they taste brilliant as they are.