Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, malabar spinach fritters. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Malabar spinach fritters is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Malabar spinach fritters is something that I’ve loved my whole life. They’re nice and they look fantastic.
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 get started with this particular recipe, we have to prepare a few ingredients. You can cook malabar spinach fritters using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Malabar spinach fritters:
- Prepare 1 bowl full of malabar spinach leaves
- Prepare 1 cup gram flour
- Get 4 tbsp rice flour
- Prepare 2 tbsp chilli garlic paste
- Get 1 tsp cumin powder
- Take 2 tsp chat masala
- Get 1 tsp chilli powder
- Get As per taste Salt
- Take As required Oil for frying
When most spinach varieties are turning bitter in the hot summer months, Malabar spinach is thriving. 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. Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order.
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.
Malabar spinach (Basella alba or ruba, a redder variety) is actually not spinach at all. A rampant patch of Malabar spinach vines in my salad patch, right in between cauliflower, chard, and some red. 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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