Fried Spinach Leaves with Mushrooms is a crowd-pleasing appetizer that turns ordinary vegetables into something special. The crispy besan (chickpea flour) coating gives the tender spinach leaves and soft mushrooms a wonderful crunch. I first tried this recipe at a family gathering and was amazed by how such simple ingredients could create such a tasty dish.
About the Recipe
This recipe takes basic ingredients and transforms them into something extraordinary. The besan batter adds a nutty flavor and crispy texture to the vegetables. It’s an excellent way to get kids to eat their greens, and the mushrooms add a meaty texture that makes this dish filling and satisfying.
Why You’ll Love This Recipe
You’ll love how the spinach leaves stay crisp and green while the mushrooms become tender and juicy. The besan coating creates a perfect crunch that’s irresistible. It’s also quick to prepare and can be made ahead for parties. The best part? It’s a healthier take on fried snacks since it’s packed with vegetables.
Fried Spinach Leaves with Mushrooms
Cooking Tips
– Make sure the spinach leaves are completely dry before coating
– Keep the batter medium-thick – not too runny or too thick
– Maintain medium-high oil temperature for even cooking
– Don’t overcrowd the pan while frying
– Pat excess oil with paper towels after frying
Serving and Storing Suggestions
Serves 4-6 people as an appetizer. Total prep and cooking time: 30 minutes. Serve hot with mint chutney or ketchup. Best eaten fresh, but can be stored in an airtight container for up to 24 hours. Reheat in a preheated oven for 5 minutes to restore crispiness.
Similar Recipes
- 1. Spinach Pakoras
- 2. Mushroom Fritters
- 3. Vegetable Tempura
- 4. Crispy Kale Chips
Nutrient Benefits
This recipe combines the iron-rich benefits of spinach with the protein content of besan flour. Mushrooms add B vitamins and minerals. While it’s fried, using fresh vegetables and chickpea flour makes it more nutritious than typical fried snacks.
Fried Spinach Leaves with Mushrooms
Ingredients
- 3 to 4 bunches Spinach
- 1 cup Besan Flour
- 1 tsp Red Chilli Powder
- 200 gms Mushrooms (cut into circles)
- Oil for deep frying
- Salt as per taste
Instructions
- Prepare a batter by mixing the besan flour with salt, a portion of red chilli powder and 1 1/2 cups of water.
- Wash the bunches of spinach leaves and pat-dry so that there is no moisture remaining.
- Spread the besan batter on these leaves on both sides.
- Gently spread the besan so that the leaves do not break.
- Also, coat the mushroom circles with this besan batter.
- Heat oil for deep frying in a flat pan.
- Once the oil is hot, place one bunch of the leaves with the spread out batter.
- Let one side of the bunch fry while you place a few mushroom circles on the top side of the bunched leaves.
- Now very gently turn over the bunched leaves so that the mushrooms donʼt slip out of the leaves.
- Fry both sides and place on a serving tray and serve as a starter or a side dish.
- Alternatively, fry the bunched leaves with the besan batter separately and fry the besan coated mushrooms separately. Place the fried mushroom on the fried spinach leaves and serve.
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Frequently Asked Questions
Can I use frozen spinach for this recipe?
Fresh spinach works best. Frozen spinach contains too much moisture and won’t get crispy when fried.
How do I know when the oil is ready for frying?
Drop a small amount of batter in the oil. If it rises to the surface immediately with bubbles, the oil is ready.
Can I make this recipe ahead of time?
These are best served fresh, but you can prepare the batter and clean the vegetables ahead of time. Fry just before serving.
