Crunchy Spinach Sabudana Fritters | How to make Crunchy Spinach Sabudana Fritters

By Antara Navin  |  13th May 2016  |  
5 from 2 reviews Rate It!
  • Crunchy Spinach Sabudana Fritters, How to make Crunchy Spinach Sabudana Fritters
Crunchy Spinach Sabudana Frittersby Antara Navin
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About Crunchy Spinach Sabudana Fritters Recipe

Enjoy the flavorful blend of spinach, sabudana, potatoes and walnut in these evening snack fritters. These can be eaten when you are fasting. I have always loved spinach and this is my version of sabudana vada. The walnuts helps in binding and provides the crunchiness. To make it healthy, low fat and nutritional, I have shallow fried the fritters instead of deep frying it. #foodrevolutionday2016 #jamiesitalianindia #betterbutter

The delicious and mouthwatering Crunchy Spinach Sabudana Fritters is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Crunchy Spinach Sabudana Fritters is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Crunchy Spinach Sabudana Fritters. Antara Navin shared Crunchy Spinach Sabudana Fritters recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Crunchy Spinach Sabudana Fritters. Try this delicious Crunchy Spinach Sabudana Fritters recipe at home and surprise your family and friends. You can connect with the Antara Navin of Crunchy Spinach Sabudana Fritters by commenting on the page. In case you have any questions around the ingredients or cooking process. The Crunchy Spinach Sabudana Fritters can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Crunchy Spinach Sabudana Fritters with other users

Crunchy Spinach Sabudana Fritters

Ingredients to make Crunchy Spinach Sabudana Fritters

  • 1/2 cup sabudana(Sago) washed and soaked for atleast 3 hours
  • 1 cup fresh spinach leaves(thick stems removed)
  • 1/2 cup walnuts
  • 1/2 knob ginger
  • 1 green chilly
  • Black salt as per taste
  • 2 tsp oil
  • 1 cup mashed potatoes

How to make Crunchy Spinach Sabudana Fritters

  1. Drain the water and leave the soaked sabudana to rest on a colander for 30 minutes.Pat dry the drained sabudana and add it into a mixing bowl.
  2. Prepare an ice bath by taking some water in a container and add ice cubes into it.
  3. Wash and clean spinach with water to remove any dust or grain. Add sufficient water in a big container and bring it to a boil. Add spinach leaves into the boiling water and blanch it for around 2 minutes or less.
  4. Remove the leaves by a strainer or skimmer and let it cool in ice bath for 30 seconds. Remove the leaves and squeeze out excess water from it.
  5. Finely chop the blanched spinach,1/2 knob ginger and green chilly.
  6. Heat a pan and add 2 tsp olive oil. Add chopped ginger, green chilly and spinach. Stir and fry at medium high for 5-6 minutes till it turns crispy. Turn off the gas and let it cool.
  7. Finely chop or coarsely ground the walnuts. Add it into the mixing bowl. Add the mashed potatoes, ginger, spinach, and green chilly. Add salt as required. Mix all the ingredients and form a dough.
  8. Make medium size balls from the dough. Lightly wet your hand. Take one ball and pat it lightly in the shape of a disc. Repeat this for all the balls.
  9. Heat a shallow non-stick pan. Add 4 tbsp oil. When the oil is hot, reduce the flame to low and add 2-3 sabudana spinach tikka in the pan.
  10. Care must be taken to not overcrowd the pan. There must be atleast 1 inch space between the fritters. Also since they are soft, don't press them while cooking.
  11. Heat one side for 4-5 minutes on low medium flame. The trick to shallow frying is to leave the fritters alone and let them cook and do not disturb them for atleast 5 minutes.
  12. After 5 minutes, carefully flip the other side and heat for 4-5 minute. Increase the heat to medium-high. Cook for 2 minutes. Flip and cook the other side for 2 minutes. This gives the crispiness to the fritters.
  13. Take out the spinach sabudana fritters on a plate and let it rest on a kitchen paper towel or any absorbment material to absorb excess oil.
  14. Serve it hot with a dip or mint chutney.

My Tip:

The trick to shallow frying is to leave the fritters alone and let them cook and do not disturb them for at least 5 minutes while frying each side. Also since they are soft, don't press them while cooking.

Reviews for Crunchy Spinach Sabudana Fritters (2)

Tanvi Shah2 years ago

hi I wasn't able to make tikkis... the dough was very very soft.. almost semi liquid.. followed almost all instructions.. any tips??

Taneesha Mudra3 years ago

wow crispy and healthy :D