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Nutritious and looks as good as it tastes!
Flour (Whole wheat)
, (or as per taste)
Salt to taste
Dip the spinach leaves in boiling water for 2 mins. Wash under cold running water. Grind to a smooth paste alongwith the chilles and garlic.
In a bowl, combine the rest of the ingredients alongwith the palak paste to make a smooth batter of dropping consistency. Add water as needed. Set aside for 30 mins.
In a non-stick pan, put a few drops of oil. When hot put a spoonful of batter and spread it with the back of the spoon to make a thin round. When done on one side, flip over and brown the other side.
Serve hot with green coriander chutney - coriander, green chillies, garlic, one tomato, salt - all chopped together.
Appetizers and Snacks
Spicy Dry Chicken
Crispy Chinese Bhel
Whole Black Urad dal vada
veg cheese toast