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Spinach Pakora Chaat

Name: Spinach Pakora Chaat
Prep time: 1080 s
Total time: 1080 s
Yield: 6
Cuisine: Pakistani,Local
Ingredients: 1 cup Chickpea flour (besan); 2 tablespoons Rice flour white unenriched; 1/4 teaspoon Spices turmeric ground; 1/4 teaspoon Spices chili powder; 1/4 teaspoon Salt table; 1/4 teaspoon Leavening agents baking soda; 1/2 cup Water bottled generic; 12 Leafs Spinach raw; 200 grams Nestle Milkpak Yogurt; 2 tablespoons Tamarind nectar canned; 2 tablespoons Sauce chili peppers hot immature green canned; 1/4 teaspoon Spices allspice ground; 1/4 teaspoon Spices cumin seed; 1/4 teaspoon Spices chili powder; 1/2 Medium Onions raw; 1/2 Medium Tomatoes orange raw; 4 teaspoons Coriander (cilantro) leaves raw; 1/8 teaspoon Salt table; 1/4 teaspoon Mango dried sweetened; 1/4 cup Vermicelli made from soy

18'

Let's cook

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A desi desi mixture of spinach in pakoras to be served as a tasty chaat.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Pakistani

Local

Rainy season

Ingredients

Servings

- 6 Portions +

Chickpea flour (besan)

1 cup Chickpea flour (besan)

Rice flour, white, unenriched

2 tablespoons Rice flour, white, unenriched

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, chili powder

1/4 teaspoon Spices, chili powder

Salt, table

1/4 teaspoon Salt, table

Leavening agents, baking soda

1/4 teaspoon Leavening agents, baking soda

Water, bottled, generic

1/2 cup Water, bottled, generic

Spinach, raw

12 Leafs Spinach, raw

Nestle Milkpak Yogurt

200 grams Nestle Milkpak Yogurt

Tamarind nectar, canned

2 tablespoons Tamarind nectar, canned

Sauce, chili, peppers, hot, immature green, canned

2 tablespoons Sauce, chili, peppers, hot, immature green, canned

Spices, allspice, ground

1/4 teaspoon Spices, allspice, ground

Spices, cumin seed

1/4 teaspoon Spices, cumin seed

Spices, chili powder

1/4 teaspoon Spices, chili powder

Onions, raw

1/2 Medium Onions, raw

Tomatoes, orange, raw

1/2 Medium Tomatoes, orange, raw

Coriander (cilantro) leaves, raw

4 teaspoons Coriander (cilantro) leaves, raw

Salt, table

1/8 teaspoon Salt, table

Mango, dried, sweetened

1/4 teaspoon Mango, dried, sweetened

Vermicelli, made from soy

1/4 cup Vermicelli, made from soy

Average price

Spinach Pakora Chaat

Nutri value

Go to instructions

Instructions

6 Steps

18'

Total

18'

Preparation

Cooking

Waiting

Step by step

1 of 6

Step 1

Firstly, prepare besan batter adding spices. Mix to smooth and lump free thick batter.

Check

2 of 6

Step 2

Dip the palak leaf into prepared besan batter and coat it completely. Furthermore, deep fry in hot oil. Also stir occasionally and fry on both sides until it turns golden and crisp.

Check

3 of 6

Step 3

Drain off the palak pakoda to remove off excess oil. Arrange palak pakora on the plate.

Check

4 of 6

Step 4

Pour 1 tbsp yogurt, 1 tsp tamarind chutney and 1 tsp green chutney. Also sprinkle a pinch of chaat masala, cumin powder, aamchur and chilli powder.

Check

5 of 6

Step 5

Furthermore, top with 3 tbsp sev. Additionally, add 2 tbsp onion and 2 tbsp tomato.