Palakoora Janthikalu / Palak Sev

Ingredients :

• Spinach - 2 cups 
• Rice Flour - 1.5  cup
• Chickpea Flour / Besan : 1 cup 
• Green Chillies -  8 - 10 ( adjust acc to spice of chiili )
• Ajwain Seeds / Vaamu - 1 tsp
• Ginger - 1/2 inch ( optional ) 
• Hing - a generous pinch
• Salt to taste
• Hot oil/ghee - 2 tbsp
• Oil for deep frying

Procedure:

Blanch the spinach leaves in boiling water for a few minutes and drain the excess water.  Grind the spinach. ginger and green chillies into a smooth paste and set aside.

Combine the rice flour, chickpea flour, ajwain seeds, salt, hing and 2 tablespoons of hot oil in a mixing bowl. Then add the ground spinach and mix very well.
Slowly add water little by little to make a soft dough, just soft enough that when  pressed, it should pass through easily though the holes of the Janthikalu press. Test the dough for salt before frying.

Take a small portion of dough and fill in the murukku / chakli press. 

Now lets test the oil for frying. When you drop a piece of flour, your oil is ready for frying if it rises up slowly and floats. Please keep in mind that during the entire process, the flame should be in medium and the oil shouldn't be piping hot.

Carefully press the murukku press over the hot oil. Deep fry them on a medium flame until light golden color and turn over gently to the other side and let it also cook evenly.

Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool down completely and store in a airtight container.