Name: Palak and Curry Leaves Sev recipe by Vanitha Bhat at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup packed spinach leaves; ½ cup curry leaves; 1 cup besan/chickpea flour; 1 to 2 tbsp rice flour (optional); 2 to 3 green chilis/jalapenos; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp hing/asafetida; 1/2 tsp lemon juice; Salt to taste; Oil for deep frying

Ingredients Serving: 4

1 cup packed spinach leaves
½ cup curry leaves
1 cup besan/chickpea flour
1 to 2 tbsp rice flour (optional)
2 to 3 green chilis/jalapenos
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp hing/asafetida
1/2 tsp lemon juice
Salt to taste
Oil for deep frying

Instructions

Wash and drain spinach leaves and curry leaves. Roughly chop spinach leaves. In a saucepan, heat 1 tsp of oil and sauté chopped green chilies, chopped spinach and curry leaves on medium high for a few minutes until slightly wilted.
Transfer to a small blender jar and once cool, make a fine puree or paste (adding a few teaspoons of water, if needed). Make sure the puree is absolutely fine.
Transfer the paste to a large mixing bowl and add the rest of the ingredients (except oil). Mix well, adding more water if necessary and make a soft dough. The dough should be soft and not stiff.
Heat oil for deep frying. Place the dough into a greased sev or chakli press, close. Once the oil is hot, press the dough directly into the oil, and fry on both sides until crisp.
Do not let it brown; as soon as you see the bubbles subsiding, remove and drain the excess oil. Break it up once cool.
Serve at teatime as a snack; store leftovers in airtight containers.

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