Palak Boondi

Ingredients

• 2 cups fine besan
• ½ cup blanched and pureed spinach (palak)
• Salt to taste
• 1 tsp oil + for deep frying

Method

1. In a large bowl, add fine besan and make a well in the centre. Add palak puree and salt, mix well.
2. Take 1 cup water and add it into the besan mixture little at a time, beating the mixture well.
3. Add 1 tsp oil and mix well. Set the prepared batter aside for 10 minutes.
4. Heat sufficient oil in a kadai, place a small perforated spoon on top of the kadai, place a portion of the prepared batter and gently tap directly into the hot oil. 
5. Deep fry the boondi till crisp. Drain on an absorbent paper. 
6. Store in air tight containers or serve as required.