Palak (spinach) leaves – 10 to 12
Gram flour (besan) – 1 cup
Water – as required
Salt to taste
Turmeric powder – ¼ Teaspoon
Carom seeds (ajwain) -1/4 Teaspoon
Soda – ¼ Teaspoon
Oil – to deep fry
Chat masala – as required
Green chutney – as required
Dates and tamarind chutney – as required
Sweet curd, chilled – as required
Naylon sev – 2 to 3 Tablespoons
Heat oil on kadai for deep frying.
Take one bowl, add besan, salt, turmeric powder, ajwain and mix well.
Add required water, make pakoda batter. Add soda and hot 2 to 3 tablespoons oil and mix well.
Take one spinach leave, deep into batter and deep fry till golden brown. Drain on absorbent paper.
Take serving plate and arrange palak pata pakoda. Pour green chutney, dates and tamarind chutney, sweet curd.
Sprinkle naylon sev and chat masala and serve it.