20 leaves of baby spinach, washed and dried
1/4 cup corn flour
2 tablespoons gram flour
1 tablespoon rice flour
1/4 teaspoon salt
water as required
In a bowl, place all the above ingredients ( except spinach ) and prepare semi thick batter, set aside. Heat the oil in kadai, once heated dip each spinach leaf in the prepared batter and place in kadai.Fry on medium heat until deep golden hue, turning occasionally. Remove with slotted spoon and place on a kitchen paper to drain off excess oil.
For garnishing
green chutney
tamarind chutney
sev
salted bundi ( optional)
onion finely chopped
cilantro finely chopped
chat masala
masala yogurt
For masala yogurt
1/2 cup fresh yogurt
1/4 teaspoon chili powder
pinch of salt
pinch of freshly ground cumin
Whisk all together set aside
Assemble spinach chat
On a serving plate or bowl, arrange spinach bhajya. Top with green chutney, tamarind chutney, onions sev,mundi. Princkel chat masala and drizzle masala dahi. Serve with lemon wedges.
jikoni 