Malabar Spinach Fritters
Malabar Spinach Fritters

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, malabar spinach fritters. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Malabar Spinach Fritters is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Malabar Spinach Fritters is something that I have loved my entire 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 first prepare a few components. You can have malabar spinach fritters using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Malabar Spinach Fritters:
  1. Get 8-10 malabar spinach leaves rinsed and pat-dried
  2. Get 100 gm gram flour (besan)
  3. Prepare 50 gm rice flour
  4. Make ready to taste salt
  5. Prepare 1/4 tsp turmeic powder
  6. Make ready 1/2 tsp chiill powder
  7. Take as needed Oil for shallow 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:
  1. Take gram flour and rice flour together in a bowl. Add salt, turmeic powder and chilli powder. Give it a mix.
  2. Add water as needed to the mixture and whisk to get a smooth batter.
  3. Heat a griddle or tawa and sprinkle oil all over.
  4. 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.
  5. Remove the malabar spinach fritters onto a plate lined with paper towel.
  6. Serve hot with any sauce or chutney.

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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