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.