Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients

12-15 baby spinach leaves or cut spinach into half

1 cup besan (gram flour)

3 teaspoon rice flour

2 cup curd

1 cup besan sev (gram flour vermicelli)

1/2 cup finely chopped onions

1 cup tamarind-date chutney

1/2 cup green chutney

1 teaspoon chaat masala

1 teaspoon roasted cumin powder

1 teaspoon red chilly powder

½ teaspoon turmeric powder

1 teaspoon lemon juice

Salt

Oil for frying

 

Method

Wash spinach leaves and keep it aside.

Take a bowl. Add besan, rice flour, salt, red chilly powder, turmeric powder, lemon juice, water and make a batter. Batter should be of pouring consistency.

Take a pan and heat oil. Deep spinach leaves in the batter and put it in the oil one by one, 5-6 at a time. Deep fry all the pakoras/fritters in batches.

For serving - Cut and spread spinach fritters on the plate. Sprinkle onions, curd, sev, chaat masala, cumin powder, and both the chutneys. Serve it immediately.