1. Dip spinach leaves in hot salted water for a few seconds.
2. Remove and dry on a cloth (without damaging them).

Peparation of stuffing:

1. Heat a tablespoon of oil, add onion, green chilli & ginger
2. Fry till the onion becomes translucent.
3. Add vegetables along with garam masala, red chilli powder, salt and turmeric.
4. Fry till they become soft, add soaked soya flakes, mix well & cook till the curry becomes dry.
5. Add chopped coriander leaves, peanuts & lime juice.
6. Mix well and remove from fire.
7. Make 10 balls out of stuffing and keep aside.

Preparation of parcels:

1. Spread the spinach leaves on wrong side, put a ball of stuffing in the centre, close it like a parcel
2. Secure with a toothpick if necessary.
3. Prepare all leaves like this and keep aside.
4. Prepare batter with besan, corn flour, salt and soda (like bajji batter).
5. Dip the parcels in batter & deep fry them till light golden in colour
6. Put them on paper napkin to absorb excess oil if any.
7. Serve them hot as evening snack.