Palak Patta Chaat or spinach fritters with yoghurt

For spinach fritters:

4 to 5 spinach leaves

20 gms gram Flour)

100 ml water

¾ tsp carom seeds (or Ajwain)

½ tsp turmeric powder

½ tsp red chili powder

½ tsp salt

 

For sweet yoghurt:

10 gms hung yoghurt 

1 tsp sugar

 

For beetroot sweet yoghurt:

10 gms Hung yoghurt (you can use Greek yoghurt)

½ tsp sugar

5 gms roasted beetroot puree

 

For mint chutney:

10 sprigs of mint leaves

5 sprigs of coriander leaves

2 gms onion

1 green chilli

Pinch of salt

Pinch of black salt

½  tsp of lime juice

 

For masala potato:

10 gms boiled potato cubes

¾ tsp red chili powder

¾ tsp chat masala or black salt

1 tbsp coriander chopped

 

For garnish:

1 tbsp fine sev (store bought)

1 tbsp pomegranate seeds (optional)