For besan batter:
1 cup gram flour (besan)
2 tbsp cornflour
1/4 tsp crushed carom seeds (ajwain)
salt and chili to taste
1/2 tsp turmeric powder
water for making batter
For curd mixture:
1 cup curd
1 tbsp TAMARIND / IMLI CHUTNEY
1/4 tsp sugar
black salt to taste
1/4 tsp cumin powder
1/4 tsp kasuri meethi
Cut the stems of spinach and wash leaves. Keep aside.
In a bowl, make thick batter of besan add above ingredients in it. Use hot water for making batter as it results in smooth creamy texture.
Coat leaves well with batter. Heat oil and deep fry. Take out in absorbent paper and keep aside.
Make curd mixture by adding all the ingredients mentioned.
Put fried leaves in serving plate. Spread curd all over. Sprinkle bhujia. Garnish with pomegranate and coriander leaves.
Serve crispy chaat.
1. Remove stems of spinach and wash.
2. Make thick batter of besan and coat leaves well.
3. Deep fry in hot oil.
4. Keep aside.
5. Beat curd well and add all the ingredients mentioned under curd mixture.
6. Spread all over the leaves, sprinkle bhujia, garnish with coriander leaves and pomegranate.