How to Make Palak Pakora | Spinach Fritters

Palak Pakore, a quick fried item that goes really well with a cup of tea. This bhaji has extra crunch because of rice flour and poppy seeds. 

Ingredients:
14-16 Palak leaves (Spinach)
1/2 cup Besan (Gramflour)
4 tbsp Rice flour
4 tbsp Poppy seeds
1 tsp Red chilli powder
1 big pinch of Cooking soda
1/4 tsp Carom seeds
1/4 tsp Turmeric powder
Water
Salt to taste
Oil for deep frying

Method:
Wash the leaves and wipe with tissue paper to remove excess water. Try to use spinach leaves of almost same size. Trim of all but 2 inch of the stem. Make pairs of same size and keep aside. 

In a bowl mix everything except OIL , poppy seeds, palak leaves and water. Now add water little by little to get the thick consistency. Check the salt and make sure the batter is free of any lumps. Heat oil for frying on medium flame. Dip the spinach leaves, coat well from both sides and sprinkle some poppy seeds on both the sides. Fry until golden brown. Remove from oil and strain on paper till the oil drains. Serve hot crispy palak pakoras with green chutney.