Palak Papdi Chaat

INGREDIENTS:

Spinach - 20 large leaves

Crisp flat puris (maide ki papdi), crushed - 20

Gram flour (besan) - 1/2 cup

Carom seeds (ajwain) - 1/4 teaspoon

Red chilli powder - 2 teaspoons

Salt - to taste

Oil - to deep fry

Potatoes, boiled and chopped - 2 medium

Date and tamarind chutney - 2-3 tablespoons

Green chutney - 2 tablespoons

Dry mango powder (amchur) - 1 teaspoon

Roasted cumin powder - 1 teaspoon

Chaat masala - 1 teaspoon

Rock salt (sendha namak) - 1/2 teaspoon

Yogurt - 1/4 cup

Sev - 1 cup

Fresh pomegranate pearls - 2 tablespoons

Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

In a large bowl add gram flour, carom seeds, red chilli powder and salt. Add required water to make batter of thick consistency.Heat oil in a kadai on medium heat. Dip and coat individual spinach leaf in gram flour batter. Deep fry in hot oil. Drain and place on an absorbent paper. Cut the palak pakoris into half. In a serving dish place the palak pakoris and top them with papdis and potatoes. Drizzle date and tamarind chutney and green chutney. Sprinkle amchur, cumin powder, chaat masala and rock salt. Toss well. Drizzle yogurt. Top up with sev, pomegranate pearls and coriander leaves and serve immediately.