Methi & Spinach Fritters
- Heat a pan and toast sesame seeds and carom seeds in it
- Take a bowl, add flour, besan, toasted seeds, turmeric powder, red chilli powder, hing, cumin powder, baking soda, sugar, salt, spinach, methi leaves, Kissan Sweet & Spicy Sauce and water. Mix it well
- Now heat oil in a pan, add a spoonful of the mixture and shallow fry it until it’s golden brown
- Pack the crispy fritters in the tiffin box
Chef Vicky Ratnani
A successful celebrity chef, Vicky has travelled has cooked for Queen Elizabeth, Nelson Mandela and Rod Stewart. �Vicky Goes Veg� is a cookbook where global flavours meet local tastes, and has won the Gourmand Award for Best Vegetarian Cook 2015. Catch his on the YouTube channel, Vicky's World.
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