Spinach Pakoda Chaat ( Desi Khana)

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Spinach Pakoda Chaat ( Desi Khana)


While the spinach pakoda itself is quite crunchy and delectable, it becomes even more exciting when combined with sweet chutney, chilli powder, cumin seeds powder and fresh curds, and presented innovatively as spinach pakoda chaat.

Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients

20 to 30 fresh spinach (palak) leaves
oil for deep-frying

For The Batter1 1/2 cups besan (bengal gram flour)
salt to taste
1 tsp chilli powder
a pinch of asafoetida (hing)

For The Topping1 cup fresh whisked curds (dahi)
4 tbsp finely chopped onions
8 tsp sweet chutney

Method 

For the batter
  1. Combine all the ingredients along with enough water in a bowl and mix well to make a thin batter. Keep aside.

How to proceed
  1. Heat the oil in a kadhai, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame till they turn crisp from both the sides. Drain on absorbent paper.
  2. Place ¼th of the hot pakodas on a serving plate.
  3. Top with ¼ cup fresh curds, 1 tbsp onions and 2 tsp sweet chutney. Sprinkle ½ tsp cumin seeds powder and ¼ tsp chilli powder over it.
  4. Repeat steps 2 and 3 to make 3 more servings of spinach pakoda chaat.
  5. Serve immediately.

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