Popeye loves spinach. It is the only ‘legitimate’ way to convince your child to eat the green leafy vegetable which is so rich in iron! The moment Popeye pops a can of spinach you see his scrawny muscles balloon up. Iloved that…especially how he would always find a can of spinach in the most remote of the places be it sea or the desert.
Well, we don’t have to go too far for a bunch of spinach. Thankfully it is readily available everywhere we go. I wonder what Popeye would do if he saw spinach in every vegetable shop of an Indian neighbourhood!
Recently, a mundane lunch was brought to life with crispy spinach fritters. Its is deliciously crispy and tasty. But mind you, when you deep fry it, soak it on kitchen paper before serving as spinach is known to suck up a lot of oil. But there’s nothing to worry, it is okay to have these fritters once in a while.
- Fresh Spinach – 1 bunch
- Besan (chickpea flour) – 1 cup or a little more
- Chilli powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- salt to taste
- Cooking (Meetha) soda powder – a pinch
- Hing – a pinch
- oil for deep frying
- Take each individual leaf and ensure it is clean by immersing in a bowl of salt and turmeric water for 10 mins.
- After 10 mins, drain the water and dab it dry with a clean kitchen cloth.
- Prepare a batter with chickpea flour and all the dry spices, including cooking soda.
- The consistency should not be too thick or watery. Something in between, where when you dip a leaf in the batter, the excess should drain off while coating the leaf.
- Heat oil in a wok and gently drop 2-3 batter covered leaf at a time.
- Once golden fried, remove and place on kitchen paper. Place another kitchen paper on the top once all are fried.
- Serve immediately along with your regular daal-rice combination.