Ingredients

• 16 spinach leaves (washed and pat dried)
• 300 g or as required thick curds (beaten)
• 6 boiled potatoes (finely chopped)
• 1 medium sized bowl of sweet date chutney
• 1 medium sized bowl green chutney
• 2 tsp - red chilli powder
• 2 tsp - cumin seed powder
• handful of fresh coriander leaves (finely chopped)
• oil for deep frying
• For Making the Gram Flour Batter:
• 10 tbsp - gram flour
• 4 tsp - red chilli powder
• 3 tbsp - oil
• salt to taste
• sufficient water to make the batter

How to Make Palak Papdi Chaat

• In a bowl, add gramflour, red chilli powder, oil and salt.
• Add sufficient water and make a little thick batter.
• The batter should be thick enough to coat the spinach leaves.
• Dip each spinach leaf in the gram flour batter and deep fry on a medium flame till golden.
• Store the papdis in an airtight container.
• To serve:
• Place each papdi in a plate.
• Evenly spread some boiled potatoes on it.
• Top it with little sweet date chutney and green chutney as per your taste.
• Evenly top it with a generous helping of curds.
• Sprinkle red chilli powder and cumin seed powder on it.
• Garnish with coriander leaves and serve.