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- 50g kokum - 400g jaggery - 1 tbsp Kashmiri red chilli powder - 2 tsp roasted cumin powder - 1 tsp black salt - Salt to taste - Black pepper powder (pinch) - ¼ tsp ginger powder - 400ml water - 1.5 cups gram flour - ½ cup corn flour - ½ tsp carom seeds, crushed - Salt to taste - 2 pinches baking soda - Water as needed - Fresh spinach leaves - 2 cups curd - ¼ cup powdered sugar - ½ tsp black salt
Credits: @yourfoodlabs/Instagram
Soak kokum in hot water for 1 hour, then grind to a fine paste in a mixer.
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Combine kokum paste, jaggery and spices in a saucepan, cook on high until jaggery melts.
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Reduce heat to medium, simmer for 20-25 minutes until chutney thickens and coats spoon.
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Mix gram flour, corn flour, crushed carom seeds, salt and baking soda with water to make a thin batter.
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Wash and dry spinach leaves, dip in batter and fry in hot oil (170°C) until crispy golden.
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Mix curd with powdered sugar and black salt for seasoning.
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Layer crispy spinach with chutney and seasoned curd to serve.
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Will you try this recipe?
Credits: @yourfoodlabs/Instagram