Pata Bhaja
Equipment
- Bowl
- Kadhai
- Wok
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 3 tablespoons Gram (Chickpea) flour
- 250 ml Mustard oil (1 cup), plus a few drops
- 12 Spinach large single leaves of
- Salt
Instructions
- Put the gram flour, a pinch of salt, and a few drops of mustard oil in a bowl and mix together, adding enough water to make a fairly thin batter.
- Heat the mustard oil in a kadhai, wok, or deep heavy-based pan over high heat, then reduce the heat.
- Working in batches, dip each spinach leaf into the batter and carefully drop them into the hot oil. Fry for about 1 minute, or until crisp and golden.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Nutrition
Serving: 6gSodium: 4mgCalcium: 4mgVitamin C: 1mgVitamin A: 189IUSugar: 1gFiber: 1gPotassium: 43mgCalories: 383kcalSaturated Fat: 5gFat: 42gProtein: 1gCarbohydrates: 2gIron: 1mg
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