Spinach Pakoda Chaat, differen unique chaat topped with Indian spices! <br />Recipe link : http://www.tarladalal.com/Spinach-Pakoda-Chaat-%28-Chaat-Recipe-%29-1511r <br /> <br />Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx <br />Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 <br />YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured <br />Pinterest: http://www.pinterest.com/tarladalal/ <br />Google Plus: https://plus.google.com/107883620848727803776 <br />Twitter: https://twitter.com/Tarla_Dalal <br />Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ <br /> <br />Spinach Pakoda Chaat <br /> <br />A different type of chaat made with spinach leaves and topped with fresh curds, sweet chutney and masalas. Most important thing to remember about this recipe is to serve immediately. <br /> <br />Ingredients <br /> <br />10 to 15 fresh spinach (palak) leaves <br />oil for deep-frying <br /> <br />For The Batter <br />3/4 cup besan (bengal gram flour) <br />salt to taste <br />1/2 tsp chilli powder <br />a pinch of asafoetida (hing) <br /> <br />For The Topping <br />1/2 cup fresh whisked curds (dahi) <br />2 tbsp finely chopped onions <br />4 tsp sweet chutney <br />1 tsp roasted cumin seeds (jeera) powder <br />1/2 tsp chilli powder <br /> <br />Method <br />For the batter <br /> <br />1.Combine the besan, salt, chilli powder and asafoetida and enough water in a bowl and mix well to make a thin batter. Keep aside. <br /> <br />How to proceed <br /> <br />1. Heat the oil in a pan, 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. <br />2. Drain on absorbent paper and place half the hot pakodas on a serving plate. <br />3. Top with ¼ cup fresh curds, 1 tbsp onions, 2 tsp sweet chutney, ½ tsp cumin seeds powder and ¼ tsp chilli powder over it. <br />4. Repeat steps 2 and 3 to make 1 more serving of pakoda chaat. <br />5. Serve immediately.
