Friday, May 17, 2013

Spinach Crispy balls

  • 1/2 cup finely chopped spinach
  • 1/2 cup Poha(Beaten rice)
  • 1 tablespoon grated carrot(optional)
  • 2  Tablespoon  Besan (gram flour)
  • 1 tablespoon chopped curry leaves
  • 1/4 cup chopped Onion
  • 1 tablespoon chopped Green Chile
  • 1/4 teaspoon turmeric powder 
  • Pinch of Asafetida
  • 2 tablespoon chopped Cilantro 
  • 1 teaspoon lime juice
  • Salt to taste
  • Oil for deep frying
  1. Wash the poha, strain the water and keep aside for 10 minutes.
  2. Then mix all the ingredients into the poha along with enough salt.
  3. Add water if required and mix well.
  4. Make the small balls form the mixture and keep aside.
  5. Heat the oil for frying, drop gently the balls and deep fry on medium flame until they turn golden brown and crispy.
  6. Serve hot with tangy chutney or tomato ketchup.

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