16-20 fresh spinach leaves washed and dried well
1 cup of Besan (chick pea flour)
½ cup of rice flour
½ tsp Hing or asafetida powder
1 tsp cumin powder
1 – 2 tsp chili powder (to taste)
½ tsp cumin seeds
1 tsp salt
¾ cup water
¼ tsp baking soda
Oil for deep frying
Mix together all dry ingredients and add water. Batter should be the consistency of pancake batter with no lumps.
Heat a small pan with oil for deep frying. Temperature should be about 350 degrees if you’re using a thermometer otherwise add a small drop of batter into the oil if it floats to the top fairly quickly, the oil is ready. Use medium heat so oil does not start to smoke. Dip spinach leaves one at a time into batter and scrape most of it off by dredging it along the side of the batter pan. The leaf should be coated but not heavily covered. Gently place into the hot oil. Fry for about 2-3 minutes on each side until a nice golden brown color. Take out of oil with a slotted spatula and place into a platter lined with paper towels to absorb extra oil. Serve warm with tamarind or cilantro Chutney or even ranch dressing if desired.