Crispy Palak Patta Chaat or spinach fritters with sweet yoghurt

Frying the spinach fritters:

1. Combine all the dry ingredients in a mixing bowl. Add a steady stream of chilled water and keep whisking until you get a thick batter. The consistency should be that of pancake batter.

2. Heat the corn oil. Test the temperature by putting a few drops of the batter. The batter should immediately rise, which means the oil is hot enough for frying. If you have an oil thermometer, maintain the temperature at 160 to 180 °C.

3. Dip individual spinach leaf in the batter, shake off excess batter, and gently release in the hot frying oil. Once the batter turns golden brown and the leaf rises to the top, remove, and keep it on a plate lined with kitchen towel paper.

Topping and garnish:

1. Combine the green apple, tomato, onions, pineapple, chaat masala, cumin powder and salt. Set aside in the chiller. 

2. Arrange the fried spinach leaf on a plate. Spoon the topping on the fried leaf.

3. Garnish with a piping of the sweet yoghurt, mint chutney, tamarind chutney, yellow sev, pomegranate seeds and fresh herbs. Serve immediately so that it is not soggy. (Here's a recipe for tamarind chutney).

- With input for shooting and building the recipe by Falah Gulzar, Assistant Social Media Editor

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