crispy spinach pakora

Ingredients
For Batter

• ½ cup gram flour (basen)
• 1 tablespoon corn starch (arrow root powder)
• ½ teaspoon salt adjust to taste
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon black pepper
• 1/8 teaspoon asafetida (hing)
• About 3/4 cup water

Also need

• About 30 fresh spinach leaves
• Oil to fry

Method

1. Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
2. Add the water slowly to make a smooth batter (batter should be thin consistency).
3. Heat the oil in a frying pan on medium high heat.
4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
8. The crispy, delicious pakoras are now ready to serve.
9. They can be stored for several days in air tight container.

Tips
If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.
Serving Suggestions

1. Spinach pakoras can be served as chips with your choice of dipping sauce.
2. Spinach crisp can also be served as papdi chaat.