Sieve rice flour and wheat flour. Add in mixing bowl with ajwain, salt, home made spinach essence and oil. Mix well and do the dough like chapatti by adding adequate water.

Let it 5 minutes by closing a lid. Divide the dough equally into 4 parts and do the balls.

FRIED WHEAT PLATE A WORD OF ADVICE - WHILE FRYING A PLATE PLEASE BE VERY CAREFUL - oil is very hot and may splash. Roll each of the balls separately like wheat thick chapatti. Grease a plate and place it in the center of chapathi and wrap the dough around it. In the heated oil drop the plate wrapped with dough and fry it. Oil will start filling up in the plate. Fry be carefully.

Using a tong carefully remove the dough from the plate and after draining all the oil pull the plate out. Place the plate on a paper towel. Keep frying the plate shaped dough in oil.

Once it turns golden brown remove from oil and drain it on a paper towel. Empty plates will remain crisp for 4-5 hours.

Dry kiwi manchuri.... Grain smoothly 1 cup of spinach without adding water, strain it and take green essence. Now take 1/4 cup of essence in a large mixing bowl and pour the rice and wheat flour. Further add salt, pepper powder, ginger garlic paste and require amount of water to do the smooth batter.

Remove the peal of kiwi fruits and cut into small pieces. Dip them in batter and deep fry in heated oil with medium flame till they turn golden brown. Drain off the kiwi over a kitchen towel to remove excess oil. Keep aside.

Preparing gravy..... Heat a pan add Indian borage leaves and spinach. Saute for 2 minutes. Let it be cool. Add remaining ingredients under gravy to a mixige jar except corn flour and water. Grain smoothly if you need add little water. Pour into a pan. Now add corn flour water.

To prepare corn flour water mix 2 tsp of corn flour with 1 cup of water. Give a good mix with spinach paste. Get to boil by mixing continuously and also check for consistency. The gravy slightly thickens, switch off the flame. Gravy is ready.

Now add fried kiwi. Mix gently making sure the gravy has coated well uniformly.

For garnishing.... In a large kadai heat oil and saute garlic on a medium flame. Further saute chopped onion for a minute. Also add capsicum and continue to saute till they slightly change colour. Additionally add if you want soya sauce, mix well. (No need of tomato sauce because kiwi is sour in taste.) Finally add chopped coriander leaves saute once.