Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, crispy spinach leaves. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Crispy Spinach leaves is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Crispy Spinach leaves is something that I’ve loved my entire life.
Make lovely crispy fried spinach at home just like those at the best restaurants! Make crispy fried spinach to eat on its own or in chaats. You know that delicious fried seaweed you get at Chinese.
To get started with this particular recipe, we must prepare a few ingredients. You can cook crispy spinach leaves using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crispy Spinach leaves:
- Prepare 20 sabut palak ke patte
- Get 4 tbs besan
- Take to taste Salt
- Prepare 1/4 tsp lal mirch
- Prepare 1/4 tsp ajwain
- Take 1/4 tsp amchoor
Commonly called Paleng Xaak (Spinach) Pator (Leaves) Bor (any vegetables covered with gram flour batter) but in my version of neo Assamese cooking, I would like to name it as Crispy Spinach Plant. Take spinach wash it, in this add besan mixture and mix it well. Heat oil and deep fry them. Crispy Spinach Cutlet is an interesting snack recipe which is made using chana dal, fresh spinach leaves and besan.
Steps to make Crispy Spinach leaves:
- Palal ke patte dho kar strain kar karein.
- Upar salt.lal mirch.ajwain sprinkle karein.
- Oil garam karein.
- Patton par besan sprinkle kar ke hath se mix karein
- Gqram oil mein jhatpat fry karein.
- Amchoor sprinkle kar ke chai ke sath khaye.
A melange of spices go in the making of this delicious cutlet. Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h'orderves. Crispy Kangkong dish is kinda semi-healthy because the leaves are battered and deep fried basically. Adobong Kangkong is made up of kangkong leaves (water spinach) prepared in adobo… Sounds a little crazy, but this deep fried crispy spinach is something the kids will even eat!
So that is going to wrap it up for this special food crispy spinach leaves recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
