Lal Saag Jhuri
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Lal Saag Jhuri is a magnifique and crispy specialty from Bengal where red amaranth leaves are transformed into a crunchy delight. My grandmother often prepared this as a side dish to make everyday dal-rice meals more exciting for the kids. We finely chop the vibrant leaves and toss them with a light coating of gram flour and toasted poppy seeds before deep-frying. The result is thin, lattice-like ribbons of red and gold that shatter with every bite. It’s a very honest and rustic way to enjoy seasonal greens with a gourmet crunch.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a perfect jhuri is ensuring the leaves are bone-dry before you add the flour.
- Never add water to the mix; the natural moisture of the leaves will help the besan adhere just enough.
- Fry in small batches to maintain the oil temperature and achieve maximum crunchiness.
Nutritional Information(Per 100g)
165 kcal
5g
12g
9g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.