Steamed spinach leaves rolled in a masaledaar paste and shallow fried till perfectly crisp makes for an amazing evening snack in this rainy season.PALAK WADIIngredients12-15 big spinach leaves, stemmed and washed1½ cup Bengal gram flour (besan)12-15 black peppercorns1 tsp carom seeds (ajwain)2 tsps coriander seeds1 inch ginger, roughly chopped3-4 garlic cloves2 green chillies1 tbsp freshly chopped coriander leaves½ tsp turmeric powderSalt to taste1 tsp red chilli powder ¼ tsp asafoetida (hing)1 tbsp lemon juice1 tbsp oil1 tsp white sesame seedsMethod1. Heat a non-stick pan, add black peppercorns, ajwain, coriander seeds, and dry roast till fragrant.2. In a blender jar, add ginger, garlic, green chillies, roasted spices, chopped coriander and add a little water. Blend to smooth paste.3. In a large bowl, add flour, prepared paste, a little water, turmeric powder, salt, red chilli powder, asafoetida, lemon juice, and mix till a smooth batter is formed.4. For one wadi roll, place 2 spinach leaves next to each other and one at the bottom overlapping. Apply a little batter and spread evenly.5. Similarly place 3 more spinach leaves on top and apply a little batter. Tightly roll into a log. Apply a little batter on top.6. Heat sufficient water in a steamer, place the prepared roll on it and steam for 10-15 minutes. Take them off the heat and allow to cool for a few minutes. Cut into thick slices.7. Heat oil in a non-stick shallow pan, place the slices on it and cook till golden brown and crisp on both sides. Sprinkle a little sesame seeds and take them off the heat.8. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PalakWadi
