SPINACH/PALAK BAJJI


A crunchy food no one can resist ! This can be served as a snack,and  even a simple meal can be made exotic with this fritter served as

a side dish.

A wide dish should be used for dipping the leaves,if you are particular in retaining the shape of the leaf.

In the past only certain  vegetables and leaves were  used for making bhajjis,fritters or even vadai. Now the culinary world,has

interestingly takenthe uphill stride in innovating new and awesome recipes.

Indian culinary especially, has numerous recipes from different cultures and cuisines.If you dive deep into the cuisines of each state

you will discover the undenied fact that cooking is a skill and art.

Today’s recipe is one like that which looks simple,but addictive in taste with a blend of flavours!

Do try this recipe and post in your suggestions and comments!

To the recipe..

INGREDIENTS

Few spinach /Palak leaves (your preference in quantity)

For the bajji mixture

2 cups gram dhal flour(besan flour)

2 tblsp.rice flour

1 tbsp all purpose flour

1 garlic crushed

1/2 tsp cumin seed powder

a pinch of asafoetida

1/2-1 tsp chilli powder

1/2 -3/4 cup water

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter

Heat oil in a kadai, take a tbsp of warm oil and pour in the prepared batter and mix well.

Now take each leaf, dip in the batter and fry till golden brown .

Variation:If you are lucky to get big leaves you could wrap spiced paneer, dip in the batter and fry.

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