Spinach Pakora Fritters

Spinach pakoras are delicate, crisp finger foods made of garbanzo flour (besan)and baby spinach. They are dropped in Punjabi Kadhi or they are served as such with any green chutney or tamarind chuteny.

1/2 cup garbanzo flour, also called chick pea flour or basan
1 tabs whole wheat flour
1 cup chopped baby spinach leaves
2-3 pinches salt
Freshly ground pepper
1/3 to 1/2 cup water
Enough oil to deep fry

Take a medium bowl, add garbanzo flour, whole wheat flower, chopped spinach,salt, pepper and mix well. Add water to make a smooth batter of creamy consistency. Heat oil in a nonstick wok.(To check if oil is hot enough, drop half a spoon of batter in the oil. If batter rises to the top immediately, is a indication that oil is ready).

Drop one tablespoon of batter in the wok carefully to ovoid spluttering and keep adding as many pieces as the wok can handle without overcrowding. Do in batches if required. Fry each batch turning and tossing for 1-2 minutes until lightly crisp.
Transfer to a paper towel with a slotted spoon.Serve hot for a snack or keep them ready ahead of time if required for Punjabi kadhi or yogurt curry.