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Spinach Rolls

Veggie.Lover's picture
  Spinach 500 Gram
  Carrots 1⁄4 Cup (4 tbs), cooked and chopped
  Cashewnut 1⁄2 Cup (8 tbs), coarsely chopped (optional)
  Pineapple/Apple 1⁄3 Cup (5.33 tbs), chopped (optional)
  Dry grated coconut 3 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Butter 15 Gram (1 tablespoon)
  Chillies 1 Tablespoon, finely chopped
  Bread crumbs 1⁄2 Cup (8 tbs)
  Oil/Ghee 2 Cup (32 tbs) (for frying)
  Salt To Taste
  Water 1 Cup (16 tbs) (enough to make a thin batter)

Wash spinach in two or three changes of water.
Drain well.
Chop finely and place it in a pan on medium heat.
Add salt.
Cover for first five minutes for cooking.
Uncover and cook for a further 10 minutes, or until spinach is done.
Do not overcook or it will turn black.
Remove excess water if there is any.
In a saucepan, blend together flour and milk.
Add butter.
Place the pan on medium heat stirring constantly until the mixture forms a lump.
Add spinach and continue cooking for a minute, stirring constantly.
Remove from heat.
When cool, add rest of the ingredients and mix well.
If mixture is a little wet, add some more coconut.
Using breads crumbs make 20 to 24 rolls, dip them in batter and again roll in crumbs.
Fry in deep hot fat before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5398 Calories from Fat 4733

% Daily Value*

Total Fat 539 g828.5%

Saturated Fat 102.9 g514.3%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 1077.2 mg44.9%

Total Carbohydrates 133 g44.2%

Dietary Fiber 24.6 g98.4%

Sugars 30 g

Protein 46 g91.4%

Vitamin A 1060.8% Vitamin C 343.4%

Calcium 85.4% Iron 131.3%

*Based on a 2000 Calorie diet

Spinach Rolls Recipe