Mix all the ingredients with Gram Flour, Chili Powder, Ajwayan seed, turmeric powder, coriander powder, and salt as per taste, with a thick consistency. After this roll it with arbi leaves and steamed for 25 to 30 minute. Then cut in to small pieces, and roast in a pan, and serve with mint or radish chutney.
For Kalay Chaney Ka Khatha
Add on Mustard oil in a pan with green cardamom, black cardamom and cumin seed. When it starts cracking, add spinach paste. When the Spinach Paste starts boiling then add boiled Bengal Gram with its boiling stock. Heat for 5-7 minutes. In the end add all the ingredients and heat for 2-3 minutes. And Serve with Roti or Rice.
For Khatha Murg (made with malora)
Add oil in a pan with coriander seed & cumin seed. When it starts cracking add garlic. When garlic starts getting brown, add onion and sautxe9 for two three minutes. When it starts getting brown in colour add chopped tomatoes and sautxe9 for another two three minutes. After this add chicken chunks & get it cooked. Add on regular spinach paste and local spinach paste (malora) and a cup of water also. Finally when everything is well cooked add garam masala powder and served with Roti or Rice.