Palak pakoda chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

Large spinach leaves, coated with a thin gram flour batter, are deep fried to make crisp spinach pakodas which are topped with sweet chutney and sprinkled with roasted cumin powder.
Here are all the ingredients of a delicious chaat!

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 6.

50 fresh spinach leaves, washed
1 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
salt to taste
oil for deep frying
For serving
1 teaspoon cumin seed (jeera) powder

6 tablespoons meethi soonth

1/4 teaspoon chilli powder
1. Mix the gram flour, chilli powder and salt with ¾ cup of water to make a thick batter.
2. Heat the oil in a kadhai and when hot, dip each spinach leaf in the gram flour batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on absorbent paper. Repeat for the remaining spinach leaves.
3. Place the spinach pakodas on a serving plate. Spread with the meethi soonth and sprinkle the cumin powder and chilli powder on top.
4. Serve immediately.

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