Spinach Pakodi

1 bunch Spinach
4 Green Chilies (optional)
Ginger-Garlic-Chili paste
2 scoops Besan -Senaga pindi
3/4 scoop Rice Flour
Few Curry Leaves

Chop spinach and add chili-ginger-garlic paste, curry leaves and salt.
Then add besan, rice flour and cashews and mix thoroughly with as less water as possible. Chopped green chilies can be added for spicy lovers!

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.

Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.

Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.

Serve with ketchup or chutney. This is a good fried snack for kids.

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