Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, malabar spinach fritters. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Malabar Spinach Fritters is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook malabar spinach fritters using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Malabar Spinach Fritters:
- Prepare 12-15 Malabar spinach (as required)
- Take 1 cup Besan/ Bengal gram flour
- Take Oil for fry
- Prepare 1/2 tsp Chilli powder
- Take 1 teaspoon Salt
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:
- Take a shallow dish, add besan/ bengal gram flour, salt and chilli powder. Prepare a thinner batter than that of the dosa consistency.
- Heat oil in a pan over a low to medium flame. Dip the leaves in the batter. Evenly coat the batter onto the malabar leaves on both the sides.
- Fry the malabar spinach leaves in the hot oil on a medium flame.
- Once they turn crisp and golden in colour. Transfer the fritters into a serving plate.
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.
So that’s going to wrap it up with this special food malabar spinach fritters recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
