Spinach Fritters with topping

Name: Spinach Fritters with topping
Total time: 1200 s
Yield: 12-serving
Cuisine: Indian
Ingredients: 20 Spinach Leaves , washed and dried; Vegetable Oil for Frying; 1 Cup Besan; 1.5 Tablespoons Rice Flour; 1/2 Teaspoon seeds Carom (ajwain); Pinch Asafoetida (Hing); 1/4 Teaspoon Baking Soda (I did not add this); 1/2 Teaspoon Salt; 1/2 Cup Water (makes a semi-thick batter); 1 Cup potatoes boiled , chopped; Green Chutney; Sweet Chutney; 1/1/4 Cup Yogurt (dahi), beaten; to taste Salt; to Taste Red Chilli powder; to taste cumin Roasted (jeera) powder; sev corriander Thin and chopped to garnish

Kavita Rayirath @cook_7799106

London, United Kingdom

A simple starter or snack to serve at tea time, especially when it's raining or snowing. This is via Vidhu Mittal's lovely book - Pure and Simple.

Kavita Rayirath @cook_7799106

London, United Kingdom

A simple starter or snack to serve at tea time, especially when it's raining or snowing. This is via Vidhu Mittal's lovely book - Pure and Simple.

Saved

Ingredients

20 mins

12-serving

20Spinach Leaves , washed and dried
Vegetable Oil for Frying
1 CupBesan
1.5 TablespoonsRice Flour
1/2 Teaspoonseeds Carom (ajwain)
PinchAsafoetida (Hing)
1/4 TeaspoonBaking Soda (I did not add this)
1/2 TeaspoonSalt
1/2 CupWater (makes a semi-thick batter)
1 Cuppotatoes boiled , chopped
Green Chutney
Sweet Chutney
1/1/4 CupYogurt (dahi), beaten
to tasteSalt
to TasteRed Chilli powder
to tastecumin Roasted (jeera) powder
sev corriander Thin and chopped to garnish

Saved

Steps

20 mins

1

Batter: Mix all ingredients and beat with a fork till smooth.
2

Coat each spinach leaf with batter on both sides. I smoothed out the excess batter. (Batter might seem thick, but it will be fine)
3

Heat oil in a shallow pan, deep fry spinach leaves till light golden brown. Keep aside.
4

Topping: Mix beaten yogurt, chopped aloo along with red chilli powder, jeera powder and salt.
5

Arrange fried spinach leaves on a plate. Top with a dollop of the yogurt-aloo mixture, garnish with a touch of chutney, sev and corriander.