Winter Special: Bored with samosas and pakodas? So try this winter, ‘Palak Khandvi’ is number 1 in both health and taste.

News India Live, Digital Desk: As soon as winter arrives, fresh green vegetables arrive in the market. Spinach is especially available in abundance in this season. We often get bored of making Palak Paneer or Potato-Spinach. If you also want to make something new, tasty and completely ‘different’ using spinach, then today we have brought for you the recipe of Palak Khandvi. You must have eaten a lot of traditional yellow Khandvi (besan based), but the twist of spinach not only gives it a lovely green color, but also makes it a ‘superfood’ rich in iron and vitamins. The best part? It requires very less oil and is cooked in steam. So, let us know the easiest way to make it. Important Ingredients: Go to the kitchen and check, you will get all these: Gram flour – 1 bowl Fresh spinach – 1 bundle (for making puree) Curd or buttermilk – 1 bowl Ginger and green chilli paste – 1 teaspoon Salt – as per taste For tempering: A little oil, Mustard seeds, sesame seeds, curry leaves and asafoetida. For decoration: grated fresh coconut and green coriander. Method of preparation (Step-by-Step): 1. First make the spinach puree: Wash the spinach leaves thoroughly and put them in boiling water for 2 minutes (this is called blanching). After this, put it in cold water and grind it in a mixer to make a smooth paste (pure).2. Prepare the batter: Now take gram flour in a big vessel. Add spinach puree, curd (or buttermilk), ginger-chilli paste and salt to it. Now add some water as per requirement and make a thin batter. Keep in mind that there should not be a single lump of gram flour in it. Beat it well.3. Cooking Step (Most Important): Now take a wok or non-stick pan and pour this solution into it. Keep the gas on medium flame and keep stirring it continuously. This step is very important, if you skip stirring it will stick. Gradually this solution will start thickening. When it becomes like halwa and starts leaving the pan, then understand that it is ready.4. Spread on a plate: Now take a large steel plate (or clean kitchen platform). Apply some oil on the backside of the plate. Now pour the hot prepared mixture on the plate and spread it very thinly with a flat spoon or spatula. Leave it for 5-10 minutes to cool.5. Cutting and rolling: When it sets, cut it into long strips with a knife. Now start rolling it slowly from one edge. Your beautiful green Khandvi is ready!6. The real fun: Tadka: Heat oil in a small pan. Add mustard seeds, asafoetida, sesame seeds and curry leaves. When the mustard seeds start crackling, pour this tempering over the Khandvi. Sprinkle grated coconut and green coriander on top. Method of serving: Your healthy and tasty Palak Khandvi is ready. Serve it with green chutney or sweet chutney. Believe me, even those children who turn up their noses at spinach will eat it on demand!