250 gm whole leaves of spinach washed and drained well
Oil for deep-frying (or ghee if not using oil)
200 gm curd, beaten smooth and thinned a little if desired
1/2 cup sonth ki chutney of pouring consistency
Chaat masala (vrat)
Ginger and coriander, finely chopped
How to Make Fried Palak Ki Chaat
1.Mix the flour, salt, chilli powder, hari mirch, dhania and amchoor, in enough water, to make it up to a pouring consistency.
2.Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the spinach leaves into the batter, and drop into the hot oil, one by one and fry over medium heat, to a very light brown. Lift out and keep aside.
3.When ready to serve fry over high heat to a golden brown. Remove and drain on an absorbent paper.
4.Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.
5.Sprinkle the chaat masala, chilli powder, ginger and serve.