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  1. In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes.
  2. Gradually add remaining water, and set aside to swell for 30 minutes.
  3. Add salt, pepper and garam masala and beat again.
  4. Wash peel and slice the onion and potatoes.
  5. Wash and pat dry the spinach leaves.
  6. Heat oil until smoking hot.
  7. Dip the vegetables into the batter and deep fry until golden brown.
  8. Serve hot.

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