Palak Pakoda Chaat

Instructions

1. Wash the Spinach leaves thoroughly and gently pat them dry
2. Prepare the besan batter by mixing all the ingredients for the Batter in a bowl. Mix well to a smooth and thick consistency. The batter should be lump -free. You may add a little more water if needed.
3. In a deep bottom pan heat enough oil over medium high flame for deep frying the pakodas. Once the oil is hot, dip the spinach leaves one at a time into the batter, coat them well on both sides. Fry them in batches over medium heat. Care should be taken not to over crowd the pan with too many spinach leaves at a time.
4. Stir occasionally and flip from time to time to cook both sides until golden and crisp.
5. Drain and remove excess oil over kitchen towels.
6. Arrange the crispy Palak Pakodas over the serving plate or platter. Distribute the chopped onions, whisked curd, tamarind chutney, green chutney over the pakodas. Sprinkle the red chilli powder, cumin powder, amchur powder, chaat masala. Finally top it with the Sev and the chopped coriander leaves.
7. Palak Pakoda Chaat is ready to be served. Serve the chaat immediately