Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, malabar spinach fritters. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Malabar spinach fritters is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Malabar spinach fritters is something which I have loved my whole life.
In today's episode we look at how to grow Malabar Spinach in a container. We look at everything you need to grow Malabar Spinach, from the soil selection to. An easy to prepare and delicious snack which you can serve with evening tea.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook malabar spinach fritters using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Malabar spinach fritters:
- Take 1 bowl full of malabar spinach leaves
- Prepare 1 cup gram flour
- Take 4 tbsp rice flour
- Prepare 2 tbsp chilli garlic paste
- Make ready 1 tsp cumin powder
- Make ready 2 tsp chat masala
- Make ready 1 tsp chilli powder
- Prepare As per taste Salt
- Get As required Oil for frying
A rampant patch of Malabar spinach vines in my salad patch, right in between cauliflower, chard, and some red. In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and. The leaves of Malabar spinach are dark green, heart-shaped, and have a slightly glossy appearance.
Steps 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.
When most spinach varieties are turning bitter in the hot summer months, Malabar spinach is thriving. 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 has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India.
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