Wash & rinse the spinach with fresh water 2_3 times.
Drain out the water & put it in the cooker with grated ginger, chopped green chilies& 1 cup of water.Cover with lid & after a whistle,slow down the flame & cook for 20 minutes.
In a karahi,pour 2 tbsp of ghee with chopped onions & grated garlic.
Cook till it becomes pink in colour,now add grinded tomatoes with salt & red chilli powder.Cook till oil spreads from the corners.
Open the cooker & let it cool down. Grind the palak in mixie & make a smooth paste.Add grinded palak to the cooked paste.Mix well & covered with the plate. Cook till all the water is absorbed.
Meanwhile heat oil in a karahi & make bhallas from the peethi.Cook till they become little brown in colour.Take them out on a tissue paper to absorb excess oil.
When the spinach is properly cooked,add bhallas to it & cook for 5 minutes on low flame.
Serve hot with chapati.
