Spinach or Methi Besan Subji

Spinach or Methi Besan subji

I cup besan ( Chickpea flour)

5 cup water

1cup chopped spinach or Methi Bhaji

2 tsp Ginger and green chili paste

1/4 tsp Ajwain

Salt

1/4tsp Haldi

1/4 tsp Methi Masala

1/4 tsp lemon

4 tsp Mustard oil, 4 tsp canola oil.

Rye, Zeera, Hing, curry leaves, red whole pepper, dhania Powder and Cilantro.

In a bowl whisk Besan, spinach, water, salt, Ajwain, Methi powder, ginger green chili paste, Haldi, and lemon juice. 

Heat 2 tsp canola oil and add the mixture. Stir continuously on medium heat until it thickens enough to spread on a plate. Grease plate and spread mix to about 1 and 1/2inch thick. Let it cool for half hour. Cut this mix into small squares. 

Heat mustard oil and canola oil in a pan. add Rye, Zeera, Hing, Curry leaves, red whole Pepper. Add all the besan squares, then add salt, red chili powder, Dhania powder and Haldi. Stir and toss  for 5 to 7 min. Garnish with Cilantro and serve with Roti or Paranta!