Servings - 2

Ingredients: 

• 1/2 cup besan 

• 2 tbsp rice flour 

• 1/4 tsp ajwain 

• 1/2 tsp salt 

• 1/2 tsp chilli powder 

• 1/2 tsp coriander powder 

• 1/4 tsp turmeric powder 

• 1/3 cup water 

• 10 - 12 spinach | palak leaves 

• Oil for frying  

For Chaat: 

• 2 - 3 tsp green chutney 

• 2 - 3 tsp tamarind chutney 

• 1/4 cumin powder 

• Chilli powder to taste 

• 1/4 cup yoghurt  

• 1/2 onion 

• 1/2 tomato 

• 1/4 cup grated carrot

•  2 tbsp pomegranate 

• Chaat masala to taste  

• Coriander 

• 2 tbsp sev 

Method:  

1. Add besan, rice flour, ajwain, salt chilli powder, coriander powder, turmeric powder, and mix well in a large bowl. 

2. Next, add water, mix well and prepare a smooth, lump-free batter. 

3. Dip the palak leaf in batter and coat well. 

4. Heat the oil and reduce the heat to medium. 

5. Deep fry the dipped spinach in hot oil. 

6. Flip and fry on both sides until it turns golden brown and crisp. 

7. Drain off the excess oil from the spinach pakodas. 

8. On a plate, place fried spinach pakoda. 

9. Top with green chutney, tamarind chutney, cumin powder and chilli powder. 

10. Next, top with yoghurt, onion, tomato, carrot and pomegranate. 

11. Finish off with chaat masala coriander and sev. 

12. Enjoy the palak/spinach chaat as an evening snack or starter.