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| Main Ingredients | Spinach leaves (palak), Gram flour (besan) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 0-5 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 12-16 spinach leaves (palak)
- 1 cup gram flour (besan)
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon asafoetida
- Salt to taste
- Oil for deep-frying
- Date and tamarind chutney to serve
- Lasoon chutney to serve
Method
- Heat sufficient in a kadai.
- Take gram flour in a large bowl, add carom seeds, turmeric powder, red chilli powder, asafoetida, salt and sufficient water and whisk well to make a smooth batter of coating consistency.
- Dip each spinach leaf in the batter, shake off excess batter and slide into the hot oil. Deep fry till golden and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with date and tamarind chutney and lasoon chutney.
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