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Main Ingredients | Spinach bunch, Refined flour (maida) |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Crispy Spinach Parcels
- 1 large Spinach bunch
- 2 cups Refined flour (maida)
- 1/4 teaspoon Baking soda
- to taste Salt
- 3 tablespoons Butter
- 1 medium Onion
- 4 tablespoons Pine nuts(chilgoza)
- to deep fry Oil
Method
- 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.
- Blanch spinach in boiling water for 1 minute. Drain, squeeze out excess water and chop. Chop onion.
- Heat 1 tbsp butter in a non stick pan, add onion and let it sweat.
- Add spinach, salt, pine nuts and cook till dry. Transfer into a bowl and set aside to cool.
- Heat sufficient oil in a deep pan on medium heat.
- Divide the dough into 4 portions and roll out each portion, dusting with flour, into thin sheets.
- Dust a round cookie cutter with dry flour, place it on the rolled out dough and cut out roundels.
- Dampen the edges of the roundels, place a little spinach mixture in the centre and fold into a crescent shape.
- Seal the edges well. Slide them into the hot oil and deep fry on medium heat till golden and crisp.
- Drain on absorbent paper and serve hot.
Nutrition Info
Calories | 596 |
Carbohydrates | 51 |
Protein | 11 |
Fat | 38 |
Other Fiber | 1.2 |
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