Palak Patta Chaat

Ingredients 

• 24-28 fresh spinach leaves
• 1½ cups gram flour (besan)
• Salt to taste
• 2½ teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon carom seeds (ajwain)
• 1 pinch asafoetida
• Oil to deep fry
• 8 tablespoons yogurt
• 4 tablespoons sweet date and tamarind chutney
• 4 tablespoons green chutney
• 2 tablespoons chopped onion
• 2 teaspoons roasted cumin powder
• 2 teaspoons chaat maala
• 1 teaspoon black salt
• 4 tablespoons fresh pomegranate pearls
• 4 tablespoons sev
• 4 tablespoons fresh coriander leaves, chopped

Method

1. Take gram flour in a bowl, add salt, ½ teaspoon red chilli powder, turmeric powder, carom seeds, asafoetida and sufficient water and whisk to a smooth and thin batter.
2. Heat sufficient oil in a kadai. Dip each spinach leaf in the batter till well coated on both sides, gently slide into hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
3. Divide the fried spinach leaves equally on 4 serving plates, drizzle 2 tablespoons yogurt, ½ tablespoon date and tamarind chutney, ½ tablespoon green chutney, ½ tablespoon onion, ½ teaspoon chilli powder, ½ teaspoon roasted cumin powder, ½ teaspoon chaat masala, ¼ teaspoon black salt, 1 tablespoon pomegranate pearls, 1 tablespoon sev and 1 tablespoon coriander leaves over the fried spinach leaves in each plate and serve immediately.