Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, malabar spinach fritters. It is one of my favorites. For mine, I am going to make it a little 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 favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Malabar Spinach Fritters is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have malabar spinach fritters using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Malabar Spinach Fritters:
- Prepare 8-10 malabar spinach leaves rinsed and pat-dried
- Prepare 100 gm gram flour (besan)
- Get 50 gm rice flour
- Prepare to taste salt
- Prepare 1/4 tsp turmeic powder
- Prepare 1/2 tsp chiill powder
- Prepare as needed Oil for shallow 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:
- Take gram flour and rice flour together in a bowl. Add salt, turmeic powder and chilli powder. Give it a mix.
- Add water as needed to the mixture and whisk to get a smooth batter.
- Heat a griddle or tawa and sprinkle oil all over.
- Half fold the malabar spinach leaves, dip into the batter and shallow fry them from both sides until crisp and brown on a medium heat.
- Remove the malabar spinach fritters onto a plate lined with paper towel.
- Serve hot with any sauce or chutney.
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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