Ingredients
5 to 6 spinach leaves
100 gms gram flour (besan)
20 gms corn flour
1 gm salt
1 gm carom seeds (ajwain)
A pinch of baking soda
20 ml corn oil
2 gms turmeric powder
Chilled water as required
For the topping:
50 gms red onion, finely chopped
50 gms tomato, finely chopped
30 gms green apple, finely chopped
20 gms pineapple, finely chopped
5 tbsp tamarind chutney
4 tbsp mint chutney
1 tbsp chaat masala
1 tsp cumin powder
Salt to taste
1 tbsp coriander leaves, fine chopped
2 to 3 mint leaves to garnish
For garnish:
5 tbsp sweet yoghurt
2 tbsp yellow sev (store bought)
2 tbsp pomegranate seeds
Coriander and mint sprigs to garnish
Method
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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