Spinach Drumsticks

About Spinach Drumsticks

Ingredients

• Spinach, blanched and pureed 1 cup
• Chicken lollipops 7 to 8
• Salt to taste
• Black pepper powder to taste
• Cornflour 3 tbsps
• Oil for deep frying
• Tomato ketchup to serve

How to Make Spinach Drumsticks (Stepwise Photos)

Method

1. Take spinach puree in a bowl, add salt, pepper powder, cornflour and sufficient water and whisk well to make a smooth batter.
2. Heat sufficient oil in a kadai. Dip the chicken lollypops in the spinach batter, slide into the hot oil and deep-fry till chicken is cooked. Drain on absorbent paper.
3. Arrange on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps