RICE FLOUR - 1/4 CUP
firstly, in a large bowl take 1 cup besan and ¼ cup rice flour.
SALT - HALF TSP
add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
mix well making sure everything is well combined.
WATER - 1 CUP
add water as required and prepare the batter.
prepare a smooth lump-free batter.
now dip the palak leaf in batter, covering completely.
DEEP FRY - HOT OIL
deep fry in hot oil, keeping the flame on medium
FRY - MEDIUM FLAME
stir and fry on both the flame until it turns golden brown and crisp.
drain off the pakoda to remove excess oil.
CRISPY PALAK PATTA
in a plate, place fried pakoda.
POTATO - BOILED
top with boiled potato, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tbsp curd.
also top with chilli powder, chaat masala, cumin powder and aamchur
BOONDI - 2 TBSP
further, add 2 tbsp onion, 2 tbsp sev, 2 tbsp boondi and salad.
READY TO EAT
finally, enjoy palak patta chaat as an evening snack.