By Vidushi Singh
A fantastic snack to be offered with tea. Spinach leaves are battered, deep-fried, and then topped with chutneys, masalas, and smooth, whipped yoghurt.
10 Spinach Leaves ¼ cup Gram flour Salt ¼ cup Green Chutney (Coriander & Mint) ¼ cup Sweet Chutney (Date & Tamarind) ¼ cup Lahsun Ki Chutney (Red Garlic Chutney) Sev , to garnish 1 Onion , chopped 1 Potato, boiled and mashed Carrot, grated Red Chilli powder Cumin powder Chaat Masala Powder Curd
In a bowl add gram flour, salt and water to make a dropping consistency batter.
Heat oil on medium flame, dip and coat each spinach/palak leaf in the gram flour batter and deep fry until golden brown.
In a mixing bowl, combine grated carrots, mashed potatoes and chopped onions with some chaat masala and place a spoon on each palak leaf.
Next, spoon a teaspoon of each dhaniya-pudina chutney, date and tamarind Chutney and lahsun ki chutney on each of the palak pattas.
Top this with a teaspoon of curd and sprinkle some red chilli powder, Cumin powder and chaat masala.
Garnish with Sev and serve.