Spinach Pakoda Chaat ( Desi Khana)
by Tarla Dalal
Added to 252 cookbooks
This recipe has been viewed 18501 times
While the spinach pakoda itself is quite crunchy and delectable, it becomes even more exciting when combined with sweet chutney, chilli powder, cumin seeds powder and fresh curds, and presented innovatively as spinach pakoda chaat.
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Spinach Pakoda Chaat ( Desi Khana) recipe - How to make Spinach Pakoda Chaat ( Desi Khana)
Preparation Time:    Cooking Time:    Total Time:
Makes 4 servings
- Combine all the ingredients along with enough water in a bowl and mix well to make a thin batter. Keep aside.
- Heat the oil in a kadhai, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame till they turn crisp from both the sides. Drain on absorbent paper.
- Place ¼th of the hot pakodas on a serving plate.
- Top with ¼ cup fresh curds, 1 tbsp onions and 2 tsp sweet chutney. Sprinkle ½ tsp cumin seeds powder and ¼ tsp chilli powder over it.
- Repeat steps 2 and 3 to make 3 more servings of spinach pakoda chaat.
- Serve immediately.
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