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Spinach Rolls

Veggie.Lover's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Spinach

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