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Ingredient
Poi Patra Pithau bhaja
Introduce
Chef :
Epseeta PanigrahiPoi Patra Pithau bhaja
poie patra means Malabar spinach. This spinach leaf with the aunthetic dip of Odisha. Less of oil and tasty.
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Ingredient
Food ration :
2 servings
250 grams
Malabar spinach
4 tablespoons
rice
1 teaspoon
each jeera and one teaspoon of coriander
4 pods
garlic
To taste
Salt
Half
teaspoon of haldi
5 tablespoons
oil
Cooking instructions
* Step 1
Wash and pluck the leaves from the stems of Malabar spinach. Take 7 to 8 leaves of spinach and make a set. Arrange all the leaves as i shown in the picture
* Step 2
Soak rice for 3 hours. Grind along with garlic,coriander, jeera,and red chilli with little water. Make a rough paste. Add salt and haldi.
* Step 3
Dip these set of leaves into that rice batter. Take oil in tawa. Spread this set of leaves accordingly
* Step 4
After 5 minutes flip it off
Note: if there is a photo you can click to enlarge it
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