A yummy recipe with tempting looks that would make anyone's mouth water. All ingredients are healthy and easily available. Once it is ready and plated, you would simply love the very sight of it. So let's just get going.
Preparation Time: 20 minutes
Ingredients :
Spinach leaves: 8 - 10
Boiled potato: 1 big
Onion: 1 medium
Tomato: 1 medium
Raita boondi: 3 - 4 tbsp
Thick curd (beaten): 1 small bowl
Imli Chutney (Saunth): 4 - 5 tbsp
Green Chutney: 4 - 5 tbsp
Coriander / Mint
Chaat Masala: 1 tbsp
Sev / Bhujia: 3 - 4 tbsp
Oil for frying
For the Batter :
Besan: 3 tbsp
Rice flour: 1 tbsp
Coriander powder: 1 tsp
Red Chilly Powder: 1/4 tsp
Salt to taste
Water: 1/4 to 1/2 cup
Step by Step
· Wash and pat dry the spinach leaves on a kitchen towel
· Use the batter ingredients to make a thick but flowing batter without any lumps
· Heat oil in a pan / karahi, lower the flame to medium high
· Dip each spinach leaf in the batter and fry it crisp and golden
· Remove on a napkin to soak extra oil, if any
Arrange the fried spinach leaves on a Serving Plate and keep aside
· Finely chop potato, onion and tomato
· In a mixing bowl, put potato, onion, tomato, 1 tbs each of both Chutneys and 1 tsp of Chaat Masala
· Add boondi to this mix just before serving
How to serve
· Take a big round serving plate and lay down the pakoras in a circle
· Put a spoonful of mixture on each pakora
· Spread 1 tsp of curd over it
· Put little of both chutneys over it
· Top it with some sev and sprinkle some chaat masala over it and serve.
Note:
· Select big and flat spinach leaves
· Use thick curd
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