Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, malabar spinach fritters. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Malabar Spinach Fritters is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Malabar Spinach Fritters is something which I’ve loved my entire life. They are fine and they look fantastic.
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 it.
The ingredients needed to make Malabar Spinach Fritters:
- Prepare 8-10 malabar spinach leaves rinsed and pat-dried
- Get 100 gm gram flour (besan)
- Get 50 gm rice flour
- Prepare to taste salt
- Get 1/4 tsp turmeic powder
- Prepare 1/2 tsp chiill powder
- Get as needed Oil for shallow 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:
- 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.
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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