Ingredients:

• 16 Spinach leaves (washed and pat dried)
• 300 g or as required thick curds (beaten)
• 6 boiled Potatoes (finely chopped)
• 1 medium sized bowl of sweet date chutney
• 1 medium sized bowl green chutney
• 2 tsp – Red Chilli powder
• 2 tsp – Cumin seed powder
• handful of fresh Coriander leaves (finely chopped)
• oil for deep frying
• For Making the Gram Flour Batter:
• 10 tbsp – gram flour
• 4 tsp – Red Chilli powder
• 3 tbsp – oil
• salt to taste
• sufficient water to make the batter

Method:

1. In a bowl, add gramflour, red chilli powder, oil and salt.
2. Add sufficient water and make a little thick batter.
3. The batter should be thick enough to coat the spinach leaves.
4. Dip each spinach leaf in the gram flour batter and deep fry on a medium flame till golden.
5. Store the papdis in an airtight container.
6. To serve:
7. Place each papdi in a plate.
8. Evenly spread some boiled potatoes on it.
9. Top it with little sweet date chutney and green chutney as per your taste.
10. Evenly top it with a generous helping of curds.
11. Sprinkle red chilli powder and cumin seed powder on it.
12. Garnish with coriander leaves and serve.

Recipe courtesy of Anita Raheja