This dish made with spinach (keerai) can be served as a side dish to any rice varieties. This particularly goes well with rasam sadam or sambar sadam. Here is a list of different kinds of spinach (keerai).
Keerai Cutlet
Course: Poriyal, SnacksCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesThis dish made with spinach (keerai) can be served as a side dish to any rice varieties. This particularly goes well with rasam sadam or sambar sadam.
Ingredients
Spinach (Keerai) – 1 bunch
Big onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon (heaped)
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Besan flour – 1 cup
Salt – 1 teaspoon or as per taste
Oil – five to six tablespoons
Directions
- Wash and chop the greens into tiny bits. Chop onion and tomato finely.
- In a kadai put two to three teaspoons of oil. When it is hot add chopped onion and fry for a while.
- Add ginger garlic paste and stir well.
- Then add tomato pieces and fry till it mashed well.
- Add sambar powder, turmeric, garam masala and salt and mix well.
- Then add chopped greens and just mix it for a second. Switch off the stove and remove. When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
- Take lemon size dough and make a ball and flatten it slightly.
- Heat tawa and grease it with little oil. Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
- Turn the cutlets gently after few minutes and allow to cook for other side.
- Repeat this till the cutlets are crispy and nice brown colour.