Haryali Vrat Crunchies

Chutney- take corrinader leaves, pudhina; greenchillies, amchoor amd sendha namak and grind all.together; add water as required

For crunchies- First blanch spinach leaves..sqeeze excess water and grind it.

Take a wok, add ghee than add jeera and fennel seeds add blanched purreed spinach and cook for 2min, now add potatoes and sabutdana powder and mix thoroughly, now add salt ; green chillies and ginger powder.

Mix all nicely, switch off the flame and add corriander, lemon juice. cool, make tikki shape.

Deep fry the tikkis.

Serve with chutney.