Paalak bhaji: (Spinach) / Potato bhajji


Paalak bhaji: (Spinach) /  Potato bhajji

Paalak                             10 – 12 stalks  or
Potatoes                           2 big (thin slices)
Besan atta                        6 table spoons
Red chillie powder           1 tsp
Jeera powder                   ½ tsp
Ginger garlic paste           ½ tsp
Salt                                  1 tsp or as per taste
Eating soda                      ¼ tsp
Oil for frying

Method:
Wash the paalak leaves and cut up the long stocks, keep just a very small stalk.  Drain out the water and keep aside.  If you are preparing potato bhajjis, peel and slice the potatoes . In a bowl mix the besan atta with all the ingredients  add water and make it into a nice batter.  Take a kadai or wok pour the oil for deep frying, when hot , dip each leaf  or potato slice in the batter and slowly put into the kadai and fry both sides, till golden brown .  Remove it and place on a tissue for the oil to be absorbed.  Serve hot.

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