INGREDIENTS
20 spinach leaves, cleaned, dried and chopped, 1 cup fenugreek leaves, cleaned and chopped, ½ cup spring onion greens, washed and chopped, 1 cup chickpea flour, 1 tbsp ginger paste, ¼ tsp royal cumin seeds, ¼ tsp ajwain (carom seeds), ½ tsp saunf (fennel seeds), A pinch of crushed black pepper powder, ½ tsp red chilli powder, ¼ tsp turmeric powder, A pinch of hing (asafoetida), Water to mix, Salt to taste, Chaat masala, for sprinkling, 60 ml oil, for deep frying
METHOD
• Combine all the ingredients except oil and chaat masala in a bowl.
• Mix it well to make a thick batter, using little water to bind. The mixture should be fairly dry to touch but not sticky.
• Heat oil in a kadai and deep fry the pakoras till crisp.
• Sprinkle chaat masala on top and serve with a tangy chutney of your choice.
