These delectable little snacks put a fresh spin on the traditional seedai recipe. With the vibrant flavours of mint and spinach, they’re a healthier and more flavorful twist you’ll love. Just imagine popping one of these crispy delights into your mouth and being hit with an explosion of herby goodness.
About the Recipe
If you’re looking for a tasty way to sneak some greens into your snacking, this mint and spinach seedai is the answer. Combining fresh mint and spinach with warm spices like cumin and pepper creates an irresistible flavour that’s hard to resist.
Why You’ll Love This Recipe
These mint and spinach seedai are the perfect balance of savory, herby, and just a touch indulgent from the crunchy fried exterior. They’re also relatively quick and easy to whip up for a snack or appetizer. Plus, getting some veggies and herbs in snack form is a win.
Mint and Spinach Seedai
Cooking Tips
For best results, be sure to fully dry out the rice powder after grinding so it fries up nice and crispy. Don’t overwork the dough – just bring it together gently. And fry in batches so the oil stays hot for maximum crunch.
Serving and Storing Suggestions
These make for the perfect snack or appetizer, paired with a mint chutney for dipping. Plan for about 8-10 seedai per person as a snack. Total prep time is around 1 hour. Leftovers will keep for 2-3 days in an airtight container, but are best reheated in the oven or air fryer to re-crisp.
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Nutrient Benefits
Thanks to the spinach, mint, and spices, these seedai provide a nice vitamin and mineral boost. Spinach is rich in iron, folate, and vitamins A and K. Mint is a good source of antioxidants. Overall, they make for a more nutritious snack option.
Mint and Spinach Seedai
Ingredients
- 200 gms Rice
- Ponnanganni Keerai (Spinach - handful, chopped)
- Mint Leaves (handful, chopped)
- 1 tsp Pepper Powder
- 1 tsp Cumin Seeds
- Curry Leaves (few, finely chopped)
- 1 tsp Butter
- 250 ml Oil
- Salt as per taste
Instructions
- Soak the rice for an hour and drain.
- Keep aside to dry. Do not keep under direct sunlight.
- Then grind to fine powder in the mixie.
- Dry roast in a pan for 30 to 60 seconds and remove to a bowl.
- Add pepper powder, cumin seeds, salt, curry leaves and butter.
- Mix well.
- Add mint and spinach leaves.
- Sprinkle a little water and mix to a thick dough.
- Make small seedais and keep aside.
- Heat oil for frying in a deep pan.
- Fry the prepared seedais till light golden.
- Remove and drain excess oil.
- Serve as a snack.
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Frequently Asked Questions
Can I bake these instead of frying?
You can surely bake these for a lighter option. Form the seedai and arrange on a baking sheet. Brush or mist with oil and bake at 375°F for 15-20 minutes, flipping halfway.
My dough seems too dry, what should I do?
If the seedai dough seems too crumbly, just mix in a tablespoon or two of warm water until it comes together into a smooth, pliable dough.
I don’t have spinach, can I substitute?
Sure. Other greens like kale, mustard greens, or even cilantro would work nicely in place of the spinach.
How can I make these vegan?
Just use a vegan butter substitute or olive oil in place of the butter in the recipe.
Can I make these ahead of time?
Surely. You can prepare the seedai in advance and fry them up right before serving for maximum freshness and crunch.
