Basella Fritters Recipe - Malabar Spinach Fritters
A delicious fritter that is prepared with Malabar Spinach, a crunchy fritter with peppery tastes from the spinach goes well as a light evening snack.
Basella is a Malabar Spinach fruit and flower, an Indian Asian climbing plant, that typically grows in the tropical or hot weather. Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper.
The plant is used for cooking in Indian Cuisine as a Sabzi but in this recipe, we have used the leaves to make a Pakora. Make sure to pick the thin stemmed leaves for frying and not the thick ones usually takes a long time to cooks.
Did you know: Malabar spinach is a powerhouse of vitamins A, B vitamins like B1, B2 and B6 and Vitamin C as well. Along with the vitamins it contains trace elements of Calcium, iron, phosphorus, magnesium, potassium and sodium. As a healing agent, Malabar Spinach is chewed to give relief from mouth ulcers. The peppery quality of the cooked roots is also beneficial to curb diarrhea.
If you like this recipe, here are a few more Fritters Recipes that you can make for your Tea Time Snacks:
- 200 grams Basella (Malabar Spinach)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1/2 cup Gram flour (besan)
- 1/2 cup Corn flour
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Enos fruit salt , or baking powder
- 1/2 teaspoon Red chilli powder , for the batter
- Cooking oil , for frying
- 1/4 cup Water
- Cooking oil , for frying
- Tomato Ketchup
How to make Basella Fritters Recipe - Malabar Spinach Fritters
To begin making the Basella Fritters Recipe (Malabar Spinach Fritters), firstly pick only thin steam spinach leaves. Wash the leaves thoroughly and pat dry with a kitchen towel.
Place the leaves in a bowl and sprinkle some red chilli powder, turmeric powder and salt.
Take a mixing glass and add all the ingredients needed to make the fritters - Gram flour, Corn flour, Cumin seeds, Enos Salt or Baking Powder, Red Chilli powder and then add a little water to make semi thick consistency with no lumps in the batter.
In a frying pan, add some oil and place the heat on medium to low flame. Dip each leaf in batter and drop it in the oil and fry until golden brown. Drain the oil from the fritters and place it on a kitchen paper towel.
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