Palak Patta Pakoda Chaat

In a mixing bowl put together besan rice flour and salt

Now by adding water little by little make a smooth batter niether too thick nor too thin

Now add ajwain and heeng to the batter and mix well

Heat oil in a kadai for deep frying first on high then make it medium

Now dip the spinach leaf in the batter by holding it by the stem of the leaf

Drop the leaf in the hot oil very carefully

Cook by turning it at regular intervals until it becomes light brown

Fry one or two leaves at a time

In the same way make the baigan roundles pakode

In the same kadai fry the potatoes on medium heat until it becomes brown and crispy

In a mixing bowl put together red chilli powder garlic paste salt and amchur powder and mix nicely

Now put the fried potatoes in this masala mix and mix well

So that it coats the masala evenly on each potato piece

In a mixing bowl blend curd with salt and sugar

Take a serving plate

First arrange the spinach pakode in a line. Then pour some curd on top. Now cut the baigan pakodas into two parts.

Now arrange the half part of the baigan pakoda on top of the spinach pakoda facing the white portion in front

Now on top of the baigan pour some more curd. Then arrange the potatoes on top of the baigan pakoda. Sprinkle some jeera powder on the curd