Palak ki Chaat (Vrat)

Ingredients

• Singhare ka atta (Dried waterchestnut flour) 1 cups (100 g)
• Sendha namak (white rock salt) 1/4 tsp
• Cold water to mix
• Chilli powder 1 tsp or to taste
• Hari Mirch (Green peppers), chopped fine to taste
• Hara Dhania, chopped fine 1tbsp
• Amchoor (Dried Mango Powder) 1 tsp
• Water 2 cups (approx.)
• Whole leaves of spinach wash and drained well  250 g
• Oil for deep-frying (or ghee if not using oil)
• Dahi, beaten smooth and thinned a little if desired 1 cup (200 g)
• Sonth ki Chutney (Vrat)
• of  pouring consistency 1/2 cup
• Chaat Masala (Vrat)
• Chilli powder
• Ginger, very thinly sliced and Hara dhania (coriander leaves) for garnish

Preparation

• Mix the flour, salt, chilli powder, hari mirch, dhania and amchoor, in enough water, to make it up to a pouring consistency.

• 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.

• When ready to serve fry over high heat to a golden brown. Remove and drain on an absorbent paper.

• Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.

• Sprinkle the chaat masala, chilli powder, ginger and serve.