Here I used Chana Dal /split Bengal gram for main binding ingredient with thatspinach to enhance the food value, again added chopped fenugreek leaves with corianderleaves to make it a healthiest snack. And that chutney/sweet pickle also madefrom fresh mint leaves.
Step3: Mixedshrimps with salt. Turmeric powder and chilli powder very gently.
Step4: Heatoil in a wok
Step5: Fry shrimps until color changes in 2 to 3 stages.*
Step6: Nowin a blender add the split Bengal gram/dal and spinach, and make a smooth andnice green paste
Step7:Transfer it to a mixing bowl.
Step8: mixwith chopped fenugreek and coriander leaves .
Step9: makethe mixture little tight
Step10: Bythe use of fingers make flat and round shaped patties.
Step11: Coatwith breadcrumbs
Step12: Deepor shallow fry in oil, reverse it and fry till colour changes to brown.
Step13: drainonto kitchen paper and transfer it to a serving plate and serve with mintchutney
Notes
In step 5, take little care while dropping the shrimps in a wok, do not mesh it, or put more at a time, otherwise, small shrimps will be sticking with the wok. so before using it you put oil in the wok and with the help of a brush, spread it all over the wok in high flame. Now let the smoke starts coming out, make the flame low, and start cooking now.