• 25 palak leaves
• ¾ cup maida
• ¾ cup gram flour (basin)
• 1 tbsp salt
• ¾ tsp salt
• A pinch of soda bi carb
For the chaat
• 1 tsp bean sprout boiled
• 1 ½ cup beaten curd
• Sweet chutney, green, chutney
• Dry masala
• Fresh coriander
• Salt
Method
Wash and clean palak leaves. Prepare a batter of flour, soda and salt. Dip each palak leaf in batter and deep fry in oil till crisp. Arrange palak crisp in a plate. Put bean sprout. Pour curd, sweet and green chutney and sprinkle dry masala and coriander leaves. *
• 250 boiled potatoes
• 2½ cup salted curd
• 15 small puries (Pani Puri type)
• Dry masala
• 100 gms khara bundi Chaat masala
For the Pakoras
• 1 ½ cup moong dal – soaked in water for three hours grind it.
• 5 green chillies
• 1 piece ginger.
• 3 tbsp fresh coriander.
• Grind with dal.
• Make small pakodas
• Deep fry in oil.
Put in water and immediately take it out
Method
Cut potatoes into square pieces. Take ½ cup curd. Mix 1 tsp
of red chutney. Mix well, put all pakodas in it. Arrange pakoras in
a serving plate. Put potato pieces. Pour rest of the curd. Sprinkle
red green chutney. Decorate with crushed puri, khari boondi.