Ingredients:
150gm Bengal gram flour
250gm Curds
300ml Water
Small Bundle Spinach
1/4tsp Turmeric
A pinch Asafoetida
1/2tsp Cumin
1/2tsp Fennel
4 Cloves
1/4tsp Soda bicarbonate
To taste Salt
1tsp Chilly powder
Fat to fry
(Absorption)
Fat for kadhi
Method:
Prepare a thick batter with three-fourths of the gram flour, soda bicarbonate, half the chilly powder and salt and water. Heat fat in a deep fry-pan and fry spoonfuls of batter. Turn over when one side is cooked. When golden yellow, remove and drain. Wash spinach thoroughly. Chop fine. Dissolve asafoetida, cumin, mustard seeds, fennel and cloves. When well browned add spinach. Cover and cook till spinach is done. Mix the remaining gram flour with beaten curds, turmeric and salt, remaining chilly powder and water. Beat till smooth. Stir in this mixture with spinach and slow to simmer. When it starts bubbling, stir. Cook, for about ten to fifteen minutes and remove.
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