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Chenna palak kofta




Extra virgin olive oil

to taste

Chickpea flour

100 oz


to taste

Iodized salt

1 teaspoon

Garam masala

1 teaspoon


1 teaspoon


1 spoon

Jalapeno peppers

2 unit


450 oz


2 unit

Full fat milk

3 fl oz

second courses from India

Chenna palak kofta

Chenna palak kofta

vegetarian with lactose source of B vitamins high in calcium source of D vitamins high in potassium high in phosphorus

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chenna palak kofta

Meatballs with spinach and cheese made with chickpea flour

Chenna palak kofta step 1

step 1

Blanch the spinach. Prepare the cheese: boil the milk and squeeze the lemons. When the milk boils, add the lemon juice and wait for curdle, then pour the cheese in a clean tea towel

Chenna palak kofta step 2

step 2

In a large bowl or a planetary pour the drained spinach, cheese, 1 tablespoon grated fresh ginger, 2 private hot green peppers, seeded and finely chopped 1 teaspoon salt

Chenna palak kofta step 3

step 3

Add 1/4 teaspoon of turmeric, 1/4 teaspoon asafoetida, 1/2 teaspoon garam masala, 1/8 teaspoon grated nutmeg at the time, 60 g of chickpea flour

Chenna palak kofta step 4

step 4

Knead until you have a smooth paste, grease your hands with a little oil and make 18 balls.

Chenna palak kofta step 5

step 5

On a plate, roll each ball in the remaining chickpea flour (2 times). Turn on the oven to 200 degrees. Cover a baking sheet and put the balls, take a tour of oil and bake

Chenna palak kofta step 6

step 6

After 15 minutes turn the balls and cook for another 10 minutes, then bake and serve

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