Palak Pakoda Chaat


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Large spinach leaves, coated with a thin gram flour batter, are deep fried to make crisp spinach pakodas which are topped with sweet chutney and sprinkled with roasted cumin powder. Here are all the ingredients of a delicious chaat!

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Serves 6.
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50 fresh spinach leaves, washed
1 cup besan (Bengal gram flour)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

For serving
6 tbsp Meethi Soonth
1 tsp cumin seeds (jeera) powder
1/4 tsp chilli powder

  1. Mix the gram flour, chilli powder and salt with ¾ cup of water to make a thick batter.
  2. Heat the oil in a kadhai and when hot, dip each spinach leaf in the gram flour batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on absorbent paper. Repeat for the remaining spinach leaves.
  3. Place the spinach pakodas on a serving plate. Spread with the meethi soonth and sprinkle the cumin powder and chilli powder on top.
  4. Serve immediately.
RECIPE SOURCE : ChaatBuy this cookbook
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