Palak Patta Chhat

Take spinach with soft leaves
Just remove the long stems if it has
Dont chop the leaves as we want them whole
Wash and dry the palak leaves and keep aside to drain the excess water

In a mixing bowl, combine gram flour, rice flour, coriander powder, salt and Red chilli powder with 4 tablespoons of water to make a dropping consistency batter.
When you get a thick lump free paste add soda bicarbonate and mix well again and set aside.

In a kadai, heat oil on medium flame, dip each spinach/palak leaf in the gram flour batter and coat it completely gradually put them into the oil and deep fry until golden brown in colour.

Drain them on an absorbent paper and plate it in a platter to make the chaat.

To make the Palak Patta Chaat, arrange the fried palak pattas on a plate.

Place a little bit of each item mentioned under garnish list in the ingredients

One can plus- minus the chutneys as per own taste.

Sprinkle some Chaat Masala on the top And garnish generously with Sev and coriander leaves and serve.