Crunchy Spinach Chaat

For the past fortnight or so I had been consciously trying to stay away from making , and therefore eating, any fried stuff/junk food. However, the beautiful weather this evening weakened my resolve and the result was some finger licking spinach chaat.

If the weather is good your side of town too, why don't you try out the recipe?

For the spinach pakodas

• Take about 15-20 large spinach leaves. It goes without saying that the leaves should be fresh, washed well and patted dry. Remove the stalks of the leaves.

For the batter

•  In a mixing bowl put 1/4th cup corn flour
• 1 cup besan ( gram flour)
• red chilli powder and salt to taste
• 1/4th teaspoon haldi( turmeric powder)
• 1 teaspoon coriander powder
• 1/4th teaspoon hing( asafoetida)
• add water to make a smooth batter of medium consistency

Dip the leaves in the batter and deep fry in hot oil till golden brown. Remove onto a plate. Do not cover the pakodas/ bhajias.

To serve 

This chaat is best served in individual plates/flat bowls.

• Arrange two bhajias on each plate.
• Put fresh and beaten curd on top . ( To the  curd add black salt, red chilli powder, and roasted and crushed cumin seeds).
• Now, arrange thin rounds of boiled potato slices . (This is optional).
• Next up is  green coriander chutney.
• On top of this put the sweet and sour imli ( tamarind) chutney.
• Sprinkle sev on top.
• Some chopped coriander leaves will  look nice.
• Serve immediately.