This is a surprisingly awesome recipe. That is all.
20 large Malabar Spinach leaves
½ Cup Rice Flour
1 teaspoon ground Coriander
1 teaspoon Chili Powder
¼ teaspoon ground Turmeric
1 teaspoon Tandoori Powder
½ teaspoon Salt
Hepp’s Curry Salt, for finishing
Oil for deep frying
Makes about 20 fritters.
Remove leaves form stems and rinse and then dry in a salad spinner. Stack the leaves one on top of the other and then slice into ¼ inch wide strips before placing into a mixing bowl. Pour in rice flour, coriander, chili powder, turmeric, tandoori powder & salt and then mix together. Pour in ¼ Cup of water 1 Tablespoon at a time until the mixture all comes together in a thick yellow paste – do not add too much water as this will make it hard to stay together when frying. When oil is ready, use 2 small spoons to drop round amounts of the mixture into the oil. Do not add more than 6 or so at a time as they cook in about 1 minute. Use a slotted spoon to remove from the oil and transfer onto a paper towel to drain of excess oil. Serve with a yoghurt dipping sauce such as Raita or Tzatziki.