Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, malabar spinach fritters. It is one of my favorites. For mine, I will make it a bit tasty. 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 foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Malabar Spinach Fritters is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook malabar spinach fritters using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Malabar Spinach Fritters:
- Get 12-15 Malabar spinach (as required)
- Prepare 1 cup Besan/ Bengal gram flour
- Prepare Oil for fry
- Make ready 1/2 tsp Chilli powder
- Get 1 teaspoon Salt
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:
- 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.
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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