Vine Spinach leaves
For batter :
3/4 th cup all purpose flour ( moida)
1/4 th cup besan / Bengal gram flour
Baking Powder 1/2 tea spoon
Baking Soda a pinch ( less than 1/4 th tea spoon)
Chili Powder 1 level tea spoon or less
Salt to taste
Chilled Water 3/4 th cup- 1 cup or enough to make a thick batter ( but don’t make it too thick)
1. Wash the leaves and drain out the water well .
2. Mix all the ingredients together and beat them with a hand electric beater until fluffy . This is the secret of being crunchier for a longer time . Those who don’t have electric hand blender , don’t worry . It won’t affect the crunchiness . But if you beat them until fluffy the result is obviously better as that would help retain the crunchiness for a longer time and it helps to make the papars puffed up ..
3. Dip the leaves one or two at a time into the batter and deep fry them at medium low flame until brown . The flame should be at medium low flame from the beginning . You have to be patient in frying them . The longer you fry them , the crisper they will be ..