Plate includes

Palak, Besan, Ajwain, Turmeric powder, Red chilli powder, Asafoetida, Salt, Oil, Date and tamarind chutney, Lasoon chutney

Preparation

1. Heat sufficient in a kadai. 2. Take gram flour in a large bowl, add carom seeds, turmeric powder, red chilli powder, asafoetida, salt and sufficient water and whiskwell to make a smooth batter of coating consistency. 3. Dip each spinach leaf in the batter, shake off excess batter and slide into the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. 4. Arrange them on a serving platter and serve hot with date and tamarind chutney and lasoon chutney.