Saturday, December 15, 2012

Spinach Pakoda Chaat Video by Tarla Dalal

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
Preparation Time: 
Cooking Time: 
Makes 2 servings

10 to 15 fresh spinach leaves
oil for deep-frying

For The Batter
3/4 cup besan (bengal gram flour)
salt to taste
1/2 tsp chilli powder
a pinch of asafoetida (hing)

For The Topping
1/2 cup fresh whisked curds
2 tbsp finely chopped onions
4 tsp sweet chutney
1 tsp roasted cumin seeds powder
1/2 tsp chilli powder

For the batter

  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.

How to proceed

  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.
  2. Drain on absorbent paper and place half the hot pakodas on a serving plate.
  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.
  4. Repeat steps 2 and 3 to make 1 more serving of pakoda chaat.
  5. Serve immediately.

Spinach Pakoda Chaat

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