Ingredients
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)
Method
1. Wash the spinach leaves and pat dry with a kitchen towel.
2. Make the batter by combining all the ingredients and whisking until thoroughly mixed.
3. Dip the spinach leaves in the batter and deep fry until golden brown on both sides.
4. To plate, place a dollop of the sweet yoghurt and masala potato and place the spinach fritters on top.
5. Drizzle the beetroot yoghurt, mint chutney and tamarind chutney on top. (Here’s a recipe for a tamarind chutney).
6. Garnish with sev or crisp chickpea flower sticks and pomegranate seeds.
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