Malabar Spinach Fritters

Name: Malabar Spinach Fritters
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 400 gm chopped Malabar Spinach; 1 1/2 cups Gram Flour or Besan; 1/2 tsp Ginger Garlic Green Chilli paste; 1 tsp Salt or to taste; 1 tsp Kashmiri Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 pinch Baking Soda; as needed Water; as needed Oil for frying; 1 tsp Chat Masala

ZMA @zesty5

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Malabar Spinach or Basella Alba is an edible perennial Vine. It tastes somewhat like Spinach with peppery notes and a hint of Citrus. The glossy oval or heart shaped leaves can be eaten along with it's shoots if tender and also eaten raw in Salads.
It's named after a coastal region in Kerala and is not actually Spinach but it's foliage does resembles that Green Leafy Vegetable.
It has a high amount of Protein and also a good source of Phosphorus, Magnesium and Potassium. Also it has good amount of antioxidants namely Beta carotene and Lutein that helps keep our cells from aging.
All in all, these so very good Leafy Greens should never be missed.
I had used these for making Fritters this time but I also usually stir fry it and serve alongside both Rice and Rotis. It tastes absolutely delicious. And also gets done quickly without much hassle. With just a few simplest of the pantry staples, it's done in no time at all.
This Year I relished it by making these yummy Fritters or Pakoras for Iftaar in Ramadan as well as during my holidays here in India.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

400 gmchopped Malabar Spinach
1 1/2 cupsGram Flour or Besan
1/2 tspGinger Garlic Green Chilli paste
1 tspSalt or to taste
1 tspKashmiri Red Chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1 pinchBaking Soda
as neededWater
as neededOil for frying
1 tspChat Masala

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Steps

25-30 minutes

1

Add all the ingredients to a mixing bowl at first except the last 2. Now slowly add water as required to make a smooth yet a thick batter. It should not be watery. Set it aside for about 20 minutes.
2

Meanwhile heat up enough oil in a kadai on a low. Add small balls of the batter either with hands or with the help of a spoon. Fry until golden brown and crisp.
3

Do them in batches of 2 or 3 or even more as needed. Flip onto the other side and fry until done on the other side too. Do it with a little patience. Do not hurry about it. Fry on a low to medium-high heat so that they get cooked to perfection even from the inside.
4

Serve them piping hot with a lovely dip or chutney of your choice. Enjoy!

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ZMA @zesty5

on June 04, 2023 01:24

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.