SPINACH CHAAT

(Palak chaat) 3-4 servings

Batter

1 1/2 cups coarse gram flour salt to taste

1/4 tsp turmeric powder 1 1/2 tsp chilli powder 1/2 tsp carom seeds oil to deep fry

30 medium spinach leaves 1 cup Greek yoghurt

1 tsp sugar or to taste 1 large potato, boiled, peeled and diced 1 onion, peeled and diced

4 tbsp tamarind-date chutney (refer Pani Puri recipe)

4 tbsp green chutney (refer Bhel Puri recipe)

2 tsp roasted cumin powder black salt to taste

1/2 cup sev (available at Indian grocers)

For the batter

In a bowl, combine all the ingredients and enough water to make a thin batter. Rest batter for a while.

For the spinach

Heat enough oil for deep frying in a pan. Coat each spinach leaf with batter and deep fry till golden brown. Drain on paper towels.

For the yoghurt

In a bowl, combine yoghurt and sugar. Mix well.

To serve

Place spinach fritters on a serving plate. Place some potatoes and onions over the spinach layer and cover with 2 to 3 tablespoons of yoghurt.

Drizzle with tamarind and date chutney and the green chutney. Sprinkle over the chilli powder, cumin powder, black salt and salt. Cover liberally with sev. Serve immediately.