Air-Fried Palak Patta Chaat

Ingredients

• 200 g fresh spinach leaves
• 80 g besan (gram flour)
• 120 g plain yogurt
• 40 g onion, finely chopped
• 30 g thin sev
• 15 g tamarind chutney
• 10 g green chutney
• 5 g chaat masala
• 2 g red chilli powder
• salt to taste

Preparation

1. Wash and pat spinach leaves completely dry.
2. Mix besan with chilli powder, salt and water into a thin batter.
3. Coat leaves lightly, arrange in single layer and air-fry at 180°C for 8–10 min until crisp.
4. Cool briefly, then top with yogurt, both chutneys, onion and sev.
5. Dust with chaat masala and serve at once.
6. Do not deep-fry; keep air-fryer basket uncrowded.