Palak Bhaji (Spinach Fritters)

Ingredients

• 2 cups spinach leaves, whole
• 1 cup besan (gram flour)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 tsp carom seeds
• Salt, oil for frying

Method

1. Whisk the besan with chilli powder, turmeric, ajwain, salt and water into a smooth, medium-thick batter — thick enough to coat the back of a spoon in an even layer, but still fluid enough to dip a whole leaf into easily.
2. Wash the spinach leaves thoroughly to remove any grit, then pat them completely dry with a kitchen towel — any leftover water will thin the batter coating and make the fritters greasy rather than crisp.
3. Heat oil for deep frying until medium-hot. Holding a spinach leaf by the stem, dip it fully into the batter, making sure both sides and all the edges are evenly coated.
4. Slide each coated leaf gently into the hot oil, frying a few at a time so the oil temperature doesn't drop. Fry for about 2 minutes per side until the batter turns crisp and golden and the spinach inside is just wilted.
5. Drain well on paper towels and serve hot immediately with chutney — the crispness fades quickly once they cool, so this one's best served straight from the pan.