I saw this method of preparing spinach/ palak in a old Woman’s Era. The idea of frying spinach was quite interesting and I tried it yesterday. The swirls of spinach looked beautiful and I used some for garnish. The crumbs had a lot of oil but when used in the recipe it gave a nice colour to the dish which is impossible to get when blanched. You can use this in koftas, cutlets and flat breads. Go creative with these lovely crumbs.
For 1 bunch of spinach, I got 1/4cup of crumbs. Remove the stalks of spinach and wash them thoroughly. Spread the leaves on a clean cotton cloth and allow it to dry.
Stack 4-5 leaves on a cutting board or your counter.
Roll the leaves into a tight log.
Slice the log into juliennes.
Finish with the entire batch.
Deep fry the cut julienne in oil until crisp.
When cool, grind it in a mixer grinder to make crumbs.
Reserve some spirals for garnishing.
