Saturday, November 14, 2009

Spinach Pakoda(palak bhaji)


6 tbsp besan flour
2 tbsp rice flour
salt to taste
1 tbsp red chilli powder
1tsp Aijwan
pinch of soda or Eno fruit salt
20 Spinach Leaves(I use baby spinach)
Oil to fry


Mix all the above ingredients except spinach. Add water and mix well until there are no lumps. The consistency should be medium thick so the batter can coat to the spinach leaves. Heat oil in deep pan. Take spinach leaf  and dip in the battter until the leaf should be well coated with batter. Put it in hot oil. Fry for 2-3 minutes until it turns to golden red colour. Remove from the oil and put it on napkin so oil is absorbed. Serve with any chutney. Its very crispy and crunchy.