Baked Spinach Pakora

1 1/2 cups of besan (chickpea flour)
1/4 cup of rice flour
1 tsp hing (or kalinji seeds)
1/2 tsp garam masala
1 tsp of curry powder
1/4 tsp red pepper flakes
2 1/2 tsp salt
1/2 tsp of freshly ground black pepper
3/4-1 cup of water
3-4 cups of finely chopped spinach
2 medium yukon gold potatoes (peeled and then shredded with a cheese grater)

Preheat oven to 450 degrees. Line a baking pan with parchment paper and spray lightly with oil.
Mix dry ingredients.
Add 1/4 cup of water and mix. If the batter is clumping, then add another 1/8 cup of water. You want it to be like a very thick pancake batter. Add the next 1/8 cup of water if needed. (This is thicker than a traditional pakora batter.)
Press some of the water out of the potatoes in between two paper towels. Add that and the spinach to the batter. Mix well.
Take 1/8 cup of the batter and put onto prepared baking pan. Shape into a circle, but do not spread. Repeat. Leave about 2 inches on either side of patty. Spray the tops with oil. Bake for 10 minutes, flip and then bake for another 5-8 minutes or until edges are crispy and they are golden. Serve with tomato chutney and Greek, plain yogurt (if not making vegan).

Serving Size: makes about 8

Number of Servings: 2

Recipe submitted by SparkPeople user XXSERENDIPITYXX.