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

How to Make Traditional Palak Pakodas

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