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Crunchy Spinach Sabudana Fritters

May-13-2016
Antara Navin
5 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Jamie Oliver
  • Veg
  • Easy
  • Fusion
  • Appetizers
  • Low Fat

Ingredients Serving: 4

  1. 1/2 cup sabudana(Sago) washed and soaked for atleast 3 hours
  2. 1 cup fresh spinach leaves(thick stems removed)
  3. 1/2 cup walnuts
  4. 1/2 knob ginger
  5. 1 green chilly
  6. Black salt as per taste
  7. 2 tsp oil
  8. 1 cup mashed potatoes

Instructions

  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.

Reviews (2)  

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Tanvi Shah
Aug-27-2016
Tanvi Shah   Aug-27-2016

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

Taneesha Mudra
May-13-2016
Taneesha Mudra   May-13-2016

wow crispy and healthy :D

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