Palak Wadi

Ingredients 

• 12-18 spinach leaves (palak)
• 1½ cups gram flour (besan)
• 10-12 black peppercorns
• 1 teaspoon carrom seeds
• 2 teaspoons coriander seeds
• 1-inch piece ginger, roughly chopped
• 3-4 garlic cloves peeled
• 2 green chillies
• 1 tablespoon fresh coriander leaves
• ½ teaspoon turmeric powder
• Salt to taste 
• 2 tablespoons oil
• 2 tablespoons white sesame seeds

Method

1. Heat a non-stick pan, add black peppercorns, carom seeds and coriander seeds and dry roast till fragrant.
2. Put ginger, garlic, green chillies, roasted spices, coriander leaves and a little water in a blender jar, and blend to a smooth paste.
3. Take gram flour in a large bowl, add the spice paste, ¼ cup water, turmeric powder and salt and mix well to make a thick and smooth paste.
4. Spread 2-3 spinach leaves side by side, overlapping each other slightly on a plate. Apply the gram flour paste on them. Place 2-3 spinach leaves over them and spread some paste over them too. Roll all of them together to make a log. Apply some paste all around the log too. Make more logs similarly.
5. Heat sufficient water in a steamer, place these logs on the perforated plate in the steamer, cover and steam for 10-15 minutes.
6. Take the logs out of the steamer and keep them on the chopping board. Cut into thick slices.
7. Heat oil in a non-stick pan, place the slices in it and shallow-fry, turning sides till both sides are evenly golden. Sprinkle sesame seeds over them. Arrange them on a serving plate and serve hot.