/ Recipe Spinach in batter with chutney sauce

Recipe Spinach in batter with chutney sauce

Ingredients:
  • Spinach - 200 Grams
  • Flour from a chickpea - 100 Grams
  • Rice flour - 40 Grams
  • Salt - 1 teaspoon
  • Soda - 1 Pinch
  • Icy Water - 150 Milliliters
  • Vegetable oil - - To taste (for roasting)
  • Seed of ajvain - 1/2 Teaspoon
  • Ground chili pepper - 1/2 Teaspoon
  • Apples of any kind - 2 pieces (below all the ingredients for chutney sauce)
  • Sugar - 1 Art. a spoon
  • Salt - 1 teaspoon
  • Water - 2 items. Spoons
  • Grated ginger - 2 Art. Spoons
  • Dried red chili pepper - 2 Pieces (pod)
  • Black pepper - 1/2 Teaspoon
  • Cumin - 1/2 Teaspoon
  • Turmeric - 1 Teaspoon
  • Vegetable oil - 2 items. Spoons
Instructions

Prepare all the necessary ingredients forCooking spinach in batter. And also all the necessary ingredients for making chutney sauce. First we'll make the sauce. To do this, the apples are peeled and cut into small cubes. The root of the ginger is three and the spices are ground in a mortar. In the pan, we heat the oil, add ginger, along with the spices. At the last minute, add turmeric. All fry well, stir. Then add the apples. After the apples have got a ruddy crust (after 5-7 minutes) we pour in water and salt. All stew on low heat for about 15 minutes, stirring constantly. But that is not all! The resulting sauce is prepared further. To do this, using a blender or tolkushki milling pieces of apples and return the mass back to the pan, add sugar and potemim sauce on a small fire for about 30 minutes. While the chutneys are languishing on the stove, we prepare the spinach in batter. To do this, we mix all the necessary ingredients. It is important that the water was icy! Leaf spinach separate from each other, washed, straightened and dipped them in the batter. We do this carefully. And we send it to the skillet in preheated oil. Spinach fry on both sides, then throw back on the colander, so that the glass is an unnecessary oil. Spinach in batter should be served immediately after cooking with chutney sauce. Bon Appetit!

Servings: 5-6

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