Spinach Pakoda Chaat, differen unique chaat topped with Indian spices! (English Video)Recipe link : http://www.tarladalal.com/Spinach-Pakoda-Chaat-%28-Chaat-Recipe-%29-1511rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Spinach Pakoda ChaatA different type of chaat made with spinach leaves and topped with fresh curds, sweet chutney and masalas. Most important thing to remember about this recipe is to serve immediately. Preparation Time: 10 minutesCooking Time: 10 minutesMakes 2 servingsIngredients10 to 15 fresh spinach (palak) leavesoil for deep-fryingFor The Batter3/4 cup besan (bengal gram flour)salt to taste1/2 tsp chilli powdera pinch of asafoetida (hing)For The Topping1/2 cup fresh whisked curds (dahi)2 tbsp finely chopped onions4 tsp sweet chutney1 tsp roasted cumin seeds (jeera) powder1/2 tsp chilli powderMethod For the batter1.Combine the besan, salt, chilli powder and asafoetida and enough water in a bowl and mix well to make a thin batter. Keep aside.How to proceed1. Heat the oil in a pan, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame, till they turn crisp from both the sides.2. Drain on absorbent paper and place half the hot pakodas on a serving plate.3. Top with ¼ cup fresh curds, 1 tbsp onions, 2 tsp sweet chutney, ½ tsp cumin seeds powder and ¼ tsp chilli powder over it.4. Repeat steps 2 and 3 to make 1 more serving of pakoda chaat.5. Serve immediately.