Palak Pakore Ki Chaat Batter fried spinach leaves topped with green chutney and sweet chutney, sprinkled with chaat masala. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 06 Mar 2017 in Recipes Course New Update Main Ingredients Spinach, Gram flour (besan) Cuisine Uttar Pradesh, , , , Course Snacks and Starters Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Palak Pakore Ki Chaat 16-20 leaves Spinach 3/4 cup Gram flour (besan) 1/4 teaspoon Carom seeds (ajwain) 1/2 teaspoon Turmeric powder to taste Salt 2 teaspoons Red chilli powder 2 tablespoons Oil 1 teaspoon Roasted cumin powder 1 teaspoon Chaat masala 1 cup Sweet tamarind chutney 1 cup Green chutney 250 grams Sev Method Take besan in a bowl. Add ajwain, turmeric powder, salt, one and a half teaspoons red chilli powder and two tablespoons of hot oil. Mix and add sufficient water and mix to make a thin batter. Heat sufficient oil in a kadai. Dip each spinach leaf in the batter and deep fry till crisp and golden. Drain and keep on an absorbent paper. As you fry the spinach leaves some of the batter will form little balls. Deep fry them till golden and crisp. Drain and place them on an absorbent paper. Keep the pakoras on serving plates. Sprinkle the remaining red chilli powder, roasted cumin powder, chaat masala and a little salt. Drizzle a little sweet tamarind chutney and a little green chutney. Crush the batter balls and sprinkle on top along with some sev. Serve immediately. Nutrition Info Calories 1680 Carbohydrates 210.1 Protein 60.5 Fat 66.7 Other Fiber Iron- 24mg #Carom seeds (ajwain) #Chaat masala #Gram flour (besan) #Oil #Sev #Spinach Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article