Pakora

Method

1. 1 Wash and dry each spinach leaf, keeping them whole instead of chopping them.
2. 2 Mix besan flour with rice flour, cumin, chili, hing (a type of spice), and water to make a thin coating that can cover the surface of the leaves.
3. 3 Dip each leaf individually and then immediately drop it into the oil; dipping them all at once will cause them to stick together in a thick, non-crispy ball of dough.
4. 4 Fry at 170 degrees for about 2 minutes on each side until the leaves are translucent and the batter is golden brown.
5. 5 Remove from the grill, sprinkle with chaat masala, and serve hot with mint chutney.

With an appliance

• Air fryer 29 min

  For step 4: spray a fine mist of oil onto each battered leaf, arrange them in a single layer, and air fry at 195 degrees for 6 minutes, flipping at the 4th minute to brown the batter while keeping the leaves intact.