Malabar Spinach Fritters (Pui Shak Bora)

Step 1: Prepare Malabar Spinach and Rice

Take fresh Malabar spinach leaves. Remove the hard stems and wash the leaves thoroughly. Soak some rice until soft, then grind it into a smooth paste.

Step 2: Prepare the Batter

In a bowl, combine the ground rice paste with gram flour (besan). Add nigella seeds, salt, turmeric powder, red chili powder, and a pinch of sugar. Mix all ingredients well to form a smooth batter. The batter should not be too thick or too thin.

Step 3: Heat Oil and Coat Leaves

Heat mustard oil in a pan over medium heat until it's hot. Take each cleaned Malabar spinach leaf and dip it completely into the prepared batter, ensuring it's evenly coated on both sides.

Step 4: Deep Fry the Fritters

Carefully place the batter-coated spinach leaves into the hot oil. Fry them in batches, turning occasionally, until they turn golden brown and become crispy on both sides. This should take about 2-3 minutes per side.

Step 5: Serve

Once fried to a crisp, remove the fritters from the oil and place them on a plate. Serve the hot and crispy Malabar spinach fritters with warm dal and rice.

• Ensure the batter is not too thick or too thin for best coating and crispiness.

• Fry the fritters on medium heat to ensure they cook through and become crispy without burning.

• Serve immediately for the best taste and texture.

• Add finely chopped onion or green chilies to the batter for extra flavor.

• Experiment with other leafy greens like regular spinach or kale.