Recipe Options


Ingredients:
125 gm palak - the smaller and tender ones, washed and wiped dry

For the batter:
200 gm gram flour
water
1 tsp red chilli powder
1 tsp turmeric
1 tsp crushed cumin
salt
1 tsp soda bi-carb
oil for deep frying
chaat masala

Method:
Make a batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carb. Should be of coating consistency.
Coat each leaf with the batter and deep fry.
Sprinkle with chaat masala and serve with ketchup or chutney.
You can half fry them over high heat and remove before they brown to your liking.
Just before serving, fry them again over high heat. This way they will be crisper.