Spinach Vadi
by BETHICA DAS
04 Jul 2013
This recipe has been viewed 4740 times
Spinach leaves smeared with masala and steamed. Can be had as it is or can be deep fried. A good appetizer or an evening snack with tea/coffee.
Spinach Vadi recipe - How to make Spinach Vadi
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup spinach (palak)
4 cups besan (bengal gram flour)
1 tsp tamarind (imli) pulp
6 tbsp oil
6 green chillies
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
salt to taste
oil to deep fry
Method
- Method
- Combine the green chillies, garlic, ginger and coriander and blend in a mixer till smooth.
- Add To the remaining ingredients, except spinach and oil and mix well.
- Add enough water if the mix turns out to be too dry. Make into a thick paste.
- Take a spinach leaf and spread some paste over it.
- Keep a second leaf over it and repeat process with 2-3 more leaves.
- Roll it and steam for 8-10 minutes.
- Cool and cut into pieces and deep fry them in hot oil to golden brown in colour.
- Serve hot with tomato ketchup.
Outbrain