Palak Bhajiya Recipe

Ingredients

25 fresh spinach (palak) leaves , washed and dried
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

For Sprinkling

1 tsp chilli powder
1 tsp cumin seeds (jeera) powder

Method

Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.

Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining spinach leaves
.
Place the crispy spinach on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.