Ingredients:

• 1 bunch – Palak (spinach) leaves
• 1 cup – gram flour
• 1/4 tsp – Turmeric powder
• 1 pinch of Asafoetida
• 1/4 tsp ajwain
• 2 – Green chillies
• 1 tsp – hot oil
• Salt to taste
• Oil to deep fry

Method:

1. Clean spinach, keeping whole leaf intact with some stem. Wipe any excess moisture and keep aside till required.
2. Crush chillies to a paste.
3. In a deep bowl, mix all flours (only one flour mentioned in ingredients) and salt.
4. Add turmeric, ajwain, asafoetida, chilli paste and a little water.
5. Mix into a smooth batter, adding more water if required.
6. Add in hot oil and mix.
7. The mixture should coat back of spoon evenly when dipped.
8. Heat oil to deep-fry in a frying pan.
9. Dip one leaf into batter and let into hot oil.
10. Add just enough leaves to comfortably fit in the oil.
11. Fry on medium heat till light golden brown.
12. Flip and repeat frying for other side.
13. Drain and place on absorbent kitchen paper.
14. Serve hot with ketchup, tamarind chutney or green chutney.

Recipe courtesy of Saroj Kering