Prep 10 m
Cook 10m


    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)

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Ingredient Substitution Guide


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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