Preparation Time: 15 minutes
Cooking Time: 15 minutes
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
Oil for frying
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.