Paalak Bhajia (Spinach Tempura)

1. 1

   Sift the chickpea flour, cayenne, baking powder, ajwain, salt and turmeric in a mixing bowl. Add enough seltzer to make a thick batter (pancake batter consistency)

2. 2

   Heat the oil in a wok until the oil begins to shimmer. Dip to coat both sides of the spinach leaves in the batter and drop them into the oil. Fry until the fritter turns a golden color. Using a slotted spoon or a spider skimmer, remove the fritters onto a plate line with absorbent paper.

3. 3

   Serve warm with a cup of hot tea or coffee.

* Per serving · 4 servings · Values may vary.

No additional tips available.