There are times when you hate certain vegetables.. and when they lie in the fridge staring back at you.. you just don’t know what to do with them.. ( at that moment you just stare back and close the fridge 😉
Spinach is one such veggie.. I would hate to eat..
But then this version made me love it!!! It’s very simple crispy bhajji which my husband had made few months back.. and I had a pack of spinach leaves lying in my fridge.. so on today’s rainy day in UK I decided to try it out.. motive ? finish the spinach 😉
But I was wrong.. finally i’ve started to like it 🙂
Here’s the recipe :
30 medium spinach leaves
1 cup of Besan ( Gram Flour)
1/2 tea spn turmeric powder
2 tea spn chilli powder
1/2 tea spn coriander powder
Salt to taste
Oil for deep frying
Wash and clean the palak leaves. Spread on paper for drying.
Take the besan in a bowl, add masala powders and salt. Mix well. Add a little water and mix using spoon. Keep adding little water till the batter becomes a little watery. Don’t add too much water, the batter has to have enough consistency to stick to the leaves. Adjust the spices to taste.
Keep aside for 10 mins so that the lumps can be easily dissolved. Mix well to remove any lumps remaining. For testing the batter, dip a spoon and check the coat on the back of the spoon. The spoon should have a light coat of the batter.
Heat oil in a kadai/pan. Once the oil heats up, dip a single palak leaf in the batter. Coat the leaf lightly on both sides. Lightly put this leaf in the oil. Repeat with 2-3 more leaves. Fry till the bhajjis turn light brown on both sides. The spinach leaves remain greenish. Remove on tissue paper/kitchen roll. Taste this first set and adjust spices in the besan mix as per taste. Now fry the remaining leaves.
Do not fry till dark brown.
Serve with tomato sauce. This is a crispy – crunchy snack and a good tea accompaniment 🙂
No pics as the bhajji’s disappeared as soon as the batches came out! But will post as soon as I make this the next time 🙂