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.
