Paalak Bhajia (Spinach Tempura)

• 20-25 Large spinach leaves, washed dried with the stalks attached
• 1 cup Chickpea flour (besan)
• 1 pinch Turmeric
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Cayenne Pepper (to taste)
• 1 teaspoon crushed dried thyme (or finely powdered bishopsweed (ajwain))
• Plain Seltzer water to mix the batter
• Salt to taste
• Oil for deep frying

1. Sift the chickpea flour, cayenne, baking powder, ajwain, salt and turmeric in a mixing bowl. Add enough seltzer to make a thick batter (pancake batter consistency)
2. Heat the oil in a wok until the oil begins to shimmer. Dip to coat both sides of the spinach leaves in the batter and drop them into the oil. Fry until the fritter turns a golden color. Using a slotted spoon or a spider skimmer, remove the fritters onto a plate line with absorbent paper.
3. Serve warm with a cup of hot tea or coffee.

spinach, chickpea flour, turmeric, baking powder, cayenne pepper, thyme, seltzer, salt

Taken from food52.com/recipes/18960-paalak-bhajia-spinach-tempura (may not work)