By Deepali Verma
Palak Pata Chaat is a popular street food snack that blends spinach leaves with tangy chutneys and spices; it is best enjoyed during the monsoon season when the leaves are crisp and delicious.
9 -10 palak leaves 1 cup besan 1/2 cup rice flour 1 tsp ajwain 1 tsp cumin powder 1.5 tsp of coarsely grounded coriander leaves 1 tsp chilli flakes Salt as per taste 1 tsp pepper 1 tbsp oil 1-2 pinch of chaat masala, for garnishing
Ensure that you wash the palak leaves well and dry them completely
The consistency of the batter should be moderate (not very thin)
Coat the palak leaves thoroughly with the batter, on both sides
Only when the oil is hot, dip the leaves inside to fry. If you don’t want to add oil into the batter, you can replace that with a pinch of baking soda.