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Categories:Viewed: 69 - Published at: a year ago
Ingredients
- Oil, For Frying
- 3 cups Besan (chickpea Flour)
- 2 cups Water
- 1-1/2 teaspoon Red Chili Powder
- 1-1/2 teaspoon Salt
- 1 Tablespoon Ginger, Finely Grated
- 1 Tablespoon Garlic, Finely Mined
- 1 Tablespoon Cumin Seed
- 1/8 teaspoons Baking Soda
- 1/3 teaspoons Turmeric Powder
- 2 whole Indian Green Chilis, Finely Minced
- 1 bunch Cilantro, Finely Chopped
- 3 whole Medium Russet Potatoes
- 2 cups Spinach, Chopped
Method
- Preheat the oil to not-quite-medium-high heat. Add all the ingredients together, except potato and spinach, to make a batter. First work on the potato, dipping each potato disk in the batter and frying it in the oil. Turn the potatoes early and often until they are a rich golden brown and "sound crispy." Dy the potato crisps on a paper towel-lined plate, and start on the spinach. Add the spinach into the remaining batter and drop spoonfuls of the spinach and batter mixture into the oil. Wait until the spinach dollops have just begun to bubble on top, then turn them over. Continue turning them occasionally until they are a rich golden brown, then place on a paper-towel lined plate. Serve with cilantro/yogurt dipping sauce.
