किरई वड़ा | Keerai Vada | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This South-Indian snack is made interesting with the addition of spinach leaves.

KEERAI VADA

Ingredients

¾ cups split skinless black gram (urad dal), washed, soaked and drained
1 medium bunch spinach, cleaned and washed
1 medium onion, peeled
2-3 green chillies
Salt to taste
½ tsp Tata Sampann Turmeric powder
A pinch of asafoetida
Oil for deep frying
Coconut chutney for serving

Method

1. Take spinach leaves and shred them thinly. Finely chop onions and green chillies.
2. Grind urad dal to a smooth paste, transfer it in a bowl.
3. Add salt, Tata Sampann Turmeric Powder, asafoetida, green chillies, onion and spinach, mix well.
4. Heat oil in a kadai and gently slide in portions of batter and deep fry until golden brown in colour. Drain on an absorbent paper.
5. Serve hot with coconut chutney.

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