Today I will be making crispy spinach pakoras. It’s a healthy and delicious snack. Or also can be served as an appetizer. They stay crisp till it’s eaten. Crispy spinach pakoras can be served many different ways as chips, pakoras or also you can serve them as chaat. This recipe will serve 2-4. For this recipe, we need: About 30 leaves of spinach, washed and pat dried. 1/2 cup of gram flour (besan) 1 tablespoon of cornstarch or you can use arrowroot powder. 1/2 teaspoon of cumin seeds 1/4 teaspoon of black pepper 1/2 teaspoon of salt, adjust to your taste. And about 1/8 teaspoon of asafoetida (hing) And about 3/4 cup of water And oil to fry. This is a very simple recipe to make. Mix all the dry ingredients together and make a batter. Then dip one spinach leaf at a time in the batter and fry till they are golden brown and crisp. That’s how simple it is. First I will make batter. So we are going to mix all the dry ingredients together. This is a gram flour (besan). Cornstarch Cumin seeds Black pepper Salt And asafoetida. Mix all the things together well. And now we are going to pour water slowly. Batter should be very smooth and thin in consistency. Batter is smooth but as you see it is thick we need little bit more liquidy. We will add some more water. Batter looks good. So I used little bit less than a one cup of water. So heat is on, medium high. So I am going to first test the oil just putting a drop of batter. Batter should come up not changing the color. It looks really good. So now we are going to put the pakoras. So dip the leaf and just wipe it from the side so it’s all even. And then just keep dropping them. Few more leaves. If you fry them on very low heat then the pakoras will be oily and if you fry them on very high heat they won’t come very crispy. So heat has to be just right. And they are coming out really good. As you see they have started changing the colors. It should be little bit more brown. And same color from both sides. They are looking really good. And it has taken me about 2 minutes. And they are good color like you see they are very light golden brown and that’s the color we want. Again when you are taking them out always tilt it on the sides. So that way all the excess oil is out. Now I am going to make the next batch. Spinach pakoras are looking great. Delicious and very crunchy. You can serve them with your choice of dip. I like to serve them with tamarind chutney. I also like to serve these pakoras as a chaat with potatoes, yogurt and tamarind chutney. If my grandkids see them, they will not stop eating till they are all finished. Thank you. And I will see you again with a new recipe.