Savory Water Spinach Tiffin: A Crispy & Flavorful Pan-Fried Delight
30 minutes
1150 reads
About Savory Water Spinach Tiffin: A Crispy & Flavorful Pan-Fried Delight
Craving a vibrant and flavorful breakfast, brunch, or packed lunch? Journey to India with this quick and easy Water Spinach Tiffin, a savory pancake starring the nutritional powerhouse, kangkong (water spinach).Imagine crispy, pan-fried greens infused with aromatic cumin, turmeric, and a touch of red chili powder. This irresistible flavor combination is sure to be a hit with even the pickiest eaters.This Water Spinach Tiffin is not only delicious but also a convenient way to sneak more leafy greens into your diet. It's a win-win!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Water Spinach Filling
- 1/2 cup Water Spinach chopped
- 1 tsp Garlic minced
- 1 Chili chopped, green
- 1 1/2 tsp Salt or to taste
- 2 tbsp Oil for sautéing
Tiffin Batter
- 2 tbsp All-Purpose Flour
- 1 tsp Chili Powder red
- 1/2 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1/4 cup Water or as needed
For Pan-Frying
- 2 tbsp Oil for shallow frying
Instructions
- Wash and chop the water spinach. In a pan, heat the oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
- Add the chopped water spinach and green chili to the pan. Season with salt. Cook until the water spinach wilts but still retains some texture, about 3-5 minutes. Set aside.
- In a mixing bowl, combine the all-purpose flour, red chili powder, cumin seeds, turmeric powder, and cooked water spinach mixture.
- Gradually add water to the dry ingredients, mixing until a smooth batter forms. The batter should be thick enough to coat a spoon but not too runny.
- Heat a large skillet or frying pan over medium heat. Add oil for shallow frying. Once the oil is hot, drop spoonfuls of the batter onto the pan, ensuring they are evenly spaced.
- Cook the tiffins for 2-3 minutes per side, or until golden brown and crispy. Flipping them carefully ensures even cooking.
- Remove the cooked tiffins from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For extra crunch and flavor, add a tablespoon of roasted sesame seeds or crushed peanuts to the batter before pan-frying—the nutty notes pair well with the greens and spices.
- If water spinach is not available, you can substitute with amaranth leaves (chaulai) or finely chopped spinach for a similar texture and nutritional boost.
- For a vegan protein boost, try adding a few tablespoons of soaked and drained moong dal or chickpea flour (besan) to the batter; this also enhances the savory flavor and gives a firmer texture.
Expert Tips
- Don't overcrowd the pan when pan-frying. Cook in batches to ensure even browning and crispiness.
- Adjust the spice level to your preference. Add more green chilies for extra heat or reduce the amount for a milder flavor.
- Serve these savory tiffins with a side of chutney or yogurt for dipping.
Storage Instructions
- To keep the pan-fried tiffin crisp, let it cool completely on a wire rack before storing.
- Layer with parchment paper to absorb any excess moisture when packing in a lunchbox.
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Recipe Nutrition
Calories: 252kcalCarbohydrates: 6gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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Absolutely delicious! Thanks for sharing.
This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
I’m eager to make this recipe!