Crackling spinach

Ingredients

• 2 medium bundles of spinach/palak
• 1 tsp Red chilli flakes
• 1 tbsp sugar
• 1 tbsp sesame seeds/til (toasted)
• Oil for frying
• Salt to taste

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Preparation

• Pick the spinach leaves, wash and dry them. Cut them in thin strips and use an absorbent towel to dry them totally.
  
  Stack the leaves say 7-10 leaves and using a sharp knife cut them in long strips.
• Heat sufficient oil in a kadhai/wok, transfer a small quantity of the spinach/palak leaves in a soup strainer and dip in the hot oil.
  
  Remove the leaves as soon as they wilt a bit. Drain on an absorbent paper.
• Transfer to a bowl toss well all the ingredients. Serve immediately.
• The original recipe recommended the use of 2 tblspn of sesame oil to toss the chilli flakes and the spinach/palak before adding the rest of the ingredients.
  
  Since the spinach/palak was oily enough I did not. You may try it.

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