Easiest Way to Prepare Perfect Malabar spinach pokada

Malabar spinach pokada. How to make spinach leaf pakoda at home. #basellafritters#spinachleafpakoda#bachalipakodi#bachalikurapakoda#bachalikurabajji#..spinach Malabar Spinach Pakoda, Pui Shak Pakora Recipe Basella Alba Spinach Kura Pakoda, Healthy Malabar Spinach Pakoda / Spinach Leaf Pakoda, Poi Ke Patta. Poi leaves are also called as Malabar Spinach or Basella Spinach and generally available in Indian grocery stores or Asian market.

A wide variety of malabar spinach options are available to you, such as hybrid, color, and packaging. Malabar spinach (Basella alba or ruba, a redder variety) is actually not spinach at all. When it's raw Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. You can have Malabar spinach pokada using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Malabar spinach pokada

1. Prepare 10-15 of chopped Malabar spinach leaves.
2. It's 1 of chopped onion.
3. It's 2 of chopped green chillies.
4. You need 4 tsp of besan(gram flour).
5. You need 4 tsp of rice flour.
6. You need to taste of Salt.
7. You need Pinch of baking Soda.
8. Prepare as needed of Water.
9. It's As needed of Oil.

Malabar Spinach is also referred to Indian Spinach, Ceylon Spinach. It is called as pui shak in malabar spinach recipe made with black eyed beans. this is one of our comforting and a favorite. Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard.

Malabar spinach pokada instructions

1. Take a mixing bowl add Malabar spinach, onion, green chillies, besan, rice flour, salt, soda, water. Mix everything to a thick mixture..
2. Hit up oil and fry the pakodas by adding small small portion of the mixture..
3. Fry them in a medium flame and fry them from both the side. Take them out and keep in a paper towel for sometime..

Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India. Malabar spinach is a spinach substitute which grows great in hot weather. The hotter the weather the better they seem to grow. If you have never had Malabar spinach then be warned it is not like true.