## Basella Fritters Recipe – Malabar Spinach Fritters – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Basella Fritters Recipe – Malabar Spinach Fritters** with this easy-to-follow recipe. A traditional **Malabar Snack**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 2 servings
**Prep time:** 15 minutes
**Cook time:** 10 minutes
**Total time:** 25 minutes
**Cuisine:** Malabar
**Course:** Snack
**Diet:** Vegetarian
### Ingredients for Basella Fritters Recipe – Malabar Spinach Fritters:
* 200 grams Basella (Malabar Spinach)
* 1 teaspoon Red Chilli powder
* 1/2 teaspoon Turmeric powder (Haldi)
* Salt – to taste
* 1/2 cup Gram flour (besan)
* 1/2 cup Corn flour
* 1/2 teaspoon Cumin seeds (Jeera)
* 1/2 teaspoon Enos fruit salt – or baking powder
* 1/2 teaspoon Red Chilli powder – for the batter
* Sunflower Oil – for frying
* 1/4 cup Water
* Sunflower Oil – for frying
* Tomato Ketchup
### Step-by-Step Instructions to Make Basella Fritters Recipe – Malabar Spinach Fritters:
1. firstly pick only thin steam spinach leaves.
2. Wash the leaves thoroughly and pat dry with a kitchen towel.
3. Place the leaves in a bowl and sprinkle some red chilli powder, turmeric powder and salt.
4. Take a mixing glass and add all the ingredients needed to make the fritters – Gram flour, Corn flour, Cumin seeds, Enos Salt or Baking Powder, Red Chilli powder and then add a little water to make semi thick consistency with no lumps in the batter.
5. In a frying pan, add some oil and place the heat on medium to low flame.
6. Dip each leaf in batter and drop it in the oil and fry until golden brown.
7. Drain the oil from the fritters and place it on a kitchen paper towel.
8. Serve Basella Fritters Recipe (Malabar Spinach Fritters) with Peanut Chilli Dipping Sauce and a hot cup of Adrak Chai on a cold winter evening.
### Tips for the Best Basella Fritters Recipe – Malabar Spinach Fritters:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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