Ingredients:
- Baby spinach leaves (as needed)
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- Salt (to taste)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- Water (as needed for the batter)
- 2 tbsp chopped onion
- 2 tbsp chopped tomato
- 1/4th cup chilled, sweetened yogurt
- Green chutney (as needed)
- Gusto Mango Chilli Sauce
- Gusto Truffle Hot Sauce
- Gusto Lemonz
- Chaat masala (to taste)
- Roasted cumin powder (to taste)
- Fresh coriander (for garnish)
- Beetroot, thinly sliced (for garnish)
- Fresh Pomegranate (for garnish)
Instructions:
In a bowl, mix besan, rice flour, salt, turmeric powder, red chilli powder, cumin powder, and enough water to form a smooth, coating-consistency batter.
Dip baby spinach leaves into the batter, ensuring they are well-coated.
Deep fry them until half done, then double fry for that extra crunch. Strain and set aside.
Arrange the crispy palak leaves on a serving platter. Top with chopped onions, tomatoes, chilled sweet yogurt, and green chutney.
Sprinkle chaat masala and roasted cumin powder.
Drizzle Gusto Mango Chilli Sauce for a tangy, sweet, and spicy hit. For a fancy twist, drizzle some Gusto Truffle Hot Sauce.
Squeeze a bit of Gusto Lemonz on top for a refreshing tang.
Garnish with sev, beetroot slices, fresh pomegranate seeds & fresh coriander & serve immediately.
