How to make Crispy Spinach Parcels - Deep fried spinach filled parcels.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spinach bunch, Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Snacks and Starters
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Crispy Spinach Parcels Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
You can also find more Snacks and Starters recipes like prawn cake , Chilli Garlic Crab, Black-Eyed Bean Wada, Breaded Fish with Parsley Butter.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Crispy Spinach Parcels Recipe
Spinach bunch 1 large
Refined flour (maida) 2 cups
Baking soda 1/4 teaspoon
Salt to taste
Butter 3 tablespoons
Onion 1 medium
Pine nuts(chilgoza) 4 tablespoons
Oil to deep fry
Method
Step 1
To make the dough place flour in a bowl, add baking soda, salt, 2 tbsps melted butter and sufficient water and knead into a soft dough.
Step 2
Blanch spinach in boiling water for 1 minute. Drain, squeeze out excess water and chop. Chop onion.
Step 3
Heat 1 tbsp butter in a non stick pan, add onion and let it sweat.
Step 4
Add spinach, salt, pine nuts and cook till dry. Transfer into a bowl and set aside to cool.
Step 5
Heat sufficient oil in a deep pan on medium heat.
Step 6
Divide the dough into 4 portions and roll out each portion, dusting with flour, into thin sheets.
Step 7
Dust a round cookie cutter with dry flour, place it on the rolled out dough and cut out roundels.
Step 8
Dampen the edges of the roundels, place a little spinach mixture in the centre and fold into a crescent shape.
Step 9
Seal the edges well. Slide them into the hot oil and deep fry on medium heat till golden and crisp.
Step 10
Drain on absorbent paper and serve hot.
