Spinach Pakode

In a mixing bowl combine together besan, red chilli powder, ajwain and salt. By adding water little by little make a smooth batter and put some of the spinach leaves in the batter

Heat oil in a kadai for deep frying and slowly slide the spinach leaves, one by one, coated with the batter, in the hot oil. Fry them, by turning at regular intervals, until becomes light brown and crispy

When they are done then take them out in an absorbant paper

Take them out in a serving plate and serve hot with any chutney or sauce of your choice