Palak Pakora Chaat

Ingredients list for Palak Pakora Chaat

• 1 medium bunch Spinach leaves (palak) stems trimmed off
• 1 cup Gram flour (besan)
• for deep-frying Oil
• ¼ teaspoon Turmeric powder
• 1 teaspoon + for sprinkling Red chilli powder
• ½ teaspoon Asafoetida
• 1 teaspoon Carom seeds (ajwain)
• to taste Salt
• a pinch Baking soda
• 1 medium Onion finely chopped
• to sprinkle Chaat masala
• to sprinkle Amchur powder
• to sprinkle Black salt (kala namak)
• as required Yogurt
• as required Date and tamarind chutney
• as required Green chutney
• to sprinkle Cumin powder roasted
• for garnishing Fresh coriander leaves chopped

Method

1. Heat sufficient oil in a kadai.
2. Take gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk till smooth. Add baking soda and whisk well to make a semi-thick batter.
3. Coat each spinach leaf with the batter and deep-frying hot oil till golden and crisp. Drain on absorbent paper.
4. Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder.
5. Drizzle some yogurt, date and tamarind chutney and green chutney on top. Sprinkle some cumin powder.
6. Serve immediately garnished with coriander leaves.