Friday, November 03, 2017

Spinach Thukkudi Recipe | Spinach Diamond Cuts | Savoury Diamond Cuts with Spinach Flavour | Chef Venkatesh Bhat Recipes - Recipe #16

After a long time, I am back with another interesting recipe from the show Samayal Samayal. When I was in Chennai, I always try to watch the show on weekends. After moving to Sydney, I was not getting enough time to watch the show. Recently, I watched an episode and noted down all three recipes. Today's recipe is one among them and it turned out super yummy. I have already posted Sweet Diamond Cuts/Sweet Thukkudi and this is a savoury version with spinach flavour. Let us move on to the recipe:
Ingredients:
Maida - 1 and 1/4 Cup 
Rice Flour - 1/4 Cup 
Spinach Paste - 1/4 Cup 
Cumin Seeds - 1 tsp 
Green Chilli - 3 to 4 (see notes)
Asafoetida - a generous pinch 
Refined Oil(room temperature)  - 1 tblsp 
Salt - as required
Method:
1. In a mixing bowl, add the maida, rice flour, cumin seeds, asafoetida, salt and oil.
2. Meanwhile, clean and wash the spinach leaves. In a mixie jar, add the spinach leaves and green chilli. Grind everything to a smooth paste by adding a little water.
3. Measure 1/4 cup and add it to the flour mixture. Mix it all together and make a smooth dough. If required add water while making the dough.
4. Now, pinch a lemon sized mball and spread it to a thin chapathi as shown below. If required dust a little maida while rolling. Then cut it into diamonds.
5. I used a special knife for cutting the diamonds. You can use normal knife or pizza cutter. Separate the diamonds and keep it ready.
6. Heat oil in a kadai and fry the diamonds in batches. Make sure to fry the diamonds in low to medium heat. Because of the maida and spinach, the diamonds will not cook faster. To get the crispy diamonds, fry it in low flame for more time. Stir in between if required and drain it from the oil once it is done. Approximately fry for 3 to 4 mins. Drain the excess oil by spreading it on the kitchen tissue.
Allow it to cool completely and store it in an air tight container.
Points to remember:
  • I used amarnath spinach leaves for making this thukkudi. However, any kind of spinach can be used. Arakeerai, Mullaikeerai and Drumstick leaves works best. If using drumstick leaves, blanch the leaves in water for two minutes and then grind it to a paste.
  • Make sure to fry the diamonds in low to medium heat. Because of the maida and spinach, the diamonds will not cook faster. To get the crispy diamonds, fry it in low flame for more time.
  • You will not be able to find the color change while frying because of the green color. You can remove the diamond from the oil when the 'shh' sound reduces.
  • Chef Venkatesh Bhatt gave the recipe in grams and I converted it to cup measurements for our easiness. He used 400 - 500 grams of maida for 100 grams of rice flour. Also, he used approximately 100 grams of spinach paste and 2 green chillies.
  • Make sure not to add more spinach paste than the mentioned quantity. If spinach paste is added more then the diamonds will turn soggy.
  • I used roasted rice flour and oil is added in the dough for crispy thukkudis.
  • For variation you can replace spinach with beetroot or carrot.
  • Instead of grinding the green chilli, you can finely chop it and add it while making the dough. Adding 3 to 4 chillies makes the thukkudi a  bit spicy. You can reduce it based on the spice preference.
Warm Regards,
Happy's Cook - Divya

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