Spinach leaves/palak- 3 cups
Gram/ chick peas flour (besan) - 1¼ to 1½ cups
Rice flour- 1 tbsp
Red chili powder- ½ tsp
Roasted cumin powder- 1 tsp
Carom seeds (Ova, Ajvain)- 1 tsp (optional)
Turmeric powder- 1 tsp
Asafetida (Hing)- ¼ tsp
Soda bi carb- 1 pinch
Water as required
Salt to taste
Oil for deep frying
Deep fry the bhajis. Do not burn them……….usually they fry fast. Do not over crowd in the wok.
Serve hot with tomato ketchup or tamarind chutney & a cup of tea ... :)
I got small spinach leaves. But if leaves are large, use as it is or cut into two pieces. It is easy to frying if leaves are small.