RICE FLOUR - 1/4 CUP

firstly, in a large bowl take 1 cup besan and ¼ cup rice flour.

1

SALT - HALF TSP

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.

2

WELL COMBINED

mix well making sure everything is well combined.

3

WATER - 1 CUP

add water as required and prepare the batter.

4

SMOOTH BATTER

prepare a smooth lump-free batter.

5

DIP COMPLETELY

now dip the palak leaf in batter, covering completely.

6

DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on medium

7

FRY - MEDIUM FLAME

stir and fry on both the flame until it turns golden brown and crisp.

8

DRAIN OFF

drain off the pakoda to remove excess oil.

9

CRISPY PALAK PATTA

in a plate, place fried pakoda.

10

POTATO - BOILED

top with boiled potato, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tbsp curd.

11

CHILLLI POWDER

also top with chilli powder, chaat masala, cumin powder and aamchur

12

BOONDI - 2 TBSP

further, add 2 tbsp onion, 2 tbsp sev, 2 tbsp boondi and salad.

13

READY TO EAT

finally, enjoy palak patta chaat as an evening snack.

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