Crispy Spinach

Ingredients

• Spinach (Palak) leaves, whole, 8
• Semolina (Soojee) 4 tbsp.
• Salt, to taste or 1 tsp
• Chilli powder, to taste or ½ tsp
• Ginger-garlic paste ½ tsp
• Water, as required
• Flour (Maida) 2 tbsp
• Oil to deep fry

Preparation

• Wash and wipe dry the leaves, keeping just about an inch of the stem.

• Mix the semolina, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consisitency—when you drop it from a spoon it should pour in a continuous line.

• Dust the spinach leaves lightly, with flour, shaking off any excess.

• Heat the oil, dip the spinach into the batter and place into the hot oil, trying to keep it straight. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.

• Do this with all the leaves. They should be straight and slightly crisp.

• Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.