Cooking time: 20 minutes
- 1 cup baisen
- 1 tsp coriander (crushed)
- 1 tsp cumin seeds
- 1 tsp crushed red chilis
- 1 and 1/4 tsp salt
- 1 tsp garam masala
- 1/4 tsp black pepper (crushed)
- 1/2 tsp anaar dana (whole or powder)
- 1 cup spinach (roughly cut)
- 1 medium potato (finely sliced)
- 1 medium onion (cut julienne style)
- 1/4 tsp baking soda (or baking powder)
- 1/2 tsp ajwain
- 1 tbsp oil
Tip: For best results, use measuring utensils
- In a bowl, add baisen and all the ingredients except baking soda. Mix well using your hand . Add just a little water (about 1 tbsp) If necessary you can add some more water, but make sure the mixture remains very thick and doesn’t drip when you pick up to fry .
- Just before frying add baking soda to this and mix well.
- In a karahi, add oil for deep frying and put on high heat. Once the oil is properly heated, take about 1 tbsp of the mixture in your hand and while pressing it with your fingers, drop it into the oil. Fry them on medium to high heat till they are golden. Take them out using a strainer and place them on a paper towel to remove excess oil.
Note: Do not fry in one go. Fry in 2 to 3 batches. Serve hot with mint chutney!