Palak Pakora (Spinach Snack)
Palak (spinach) Leaves, remove stems as desired
Besan (gram flour) 1 cup
Salt to taste
Baking soda 1/4 teaspoon
Chilli cutter 1 teaspoon
Cumin whole 1/2 teaspoon
Black pepper powder 1/4 teaspoon
Ajwain 1/4 teaspoon
Anardana 1 teaspoon
Coriander powder 1/2 teaspoon
Haldi powder 1/4 teaspoon
Oil for frying
Mix spices with besan add 1/3-3/4 cup water and mix well to make a bater.
Heat oil in a Karahi, dip palak leaves in besan bater and fry till crispy and done.
Delicious Palak Pakora are ready.
Serve at Iftar during Ramadan, or eat as an afternoon snack after ramadan.