Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, malabar spinach fritters. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Have you tried Malabar Spinach Fritters? They have a distinctive taste and turn out delicious. In this video there are two recipes that you will be able to.
Malabar spinach fritters is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Malabar spinach fritters is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook malabar spinach fritters using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Malabar spinach fritters:
- Make ready 1 bowl full of malabar spinach leaves
- Take 1 cup gram flour
- Get 4 tbsp rice flour
- Prepare 2 tbsp chilli garlic paste
- Take 1 tsp cumin powder
- Get 2 tsp chat masala
- Make ready 1 tsp chilli powder
- Make ready As per taste Salt
- Get As required Oil for frying
A wide variety of malabar spinach options are available to you, such as hybrid, color, and packaging. To be honest, my initial attraction to Malabar spinach (Basella alba), had nothing to do with the edible nature of the plant. Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order. Malabar spinach (Basella alba or ruba, a redder variety) is actually not spinach at all.
Instructions to make Malabar spinach fritters:
- First wash malabar spinach leaves rinse well & chop finely.
- In a Bowl take gram flour, rice flour & all spices to it then add littel water & salt to make a thick batter.
- Add spinach leaves to the batter & mix well.
- Heat oil in medium heat & fry fritters.
- Serve hot fritters as evening teatime snacks.
A rampant patch of Malabar spinach vines in my salad patch, right in between cauliflower, chard, and some red. The leaves of Malabar spinach are dark green, heart-shaped, and have a slightly glossy appearance. When most spinach varieties are turning bitter in the hot summer months, Malabar spinach is thriving. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads.
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