Fried Palak Ki Chaat

Ingredients
100 gm singhare ka atta (dried waterchestnut flour)
1/4 tsp sendha namak (white rock salt)
Cold water to mix
1 tsp chilli powder
1-2 green peppers (hari mirch), finely chopped
1 Tbsp coriander leaves (hara dhania), finely chopped
1 tsp dried mango powder (amchoor)
2 cups water (approx. 200 ml)
250 gm whole leaves of spinach washed and drained well
Oil for deep-frying (or ghee if not using oil)
200 gm curd, beaten smooth and thinned a little if desired
1/2 cup sonth ki chutney of pouring consistency
Chaat masala (vrat)
Chili powder
Ginger and coriander, finely chopped
Method
Mix the flour, salt, chilli powder, hari mirch, dhania and amchoor, in enough water, to make it up to a pouring consistency.
Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the spinach leaves into the batter, and drop into the hot oil, one by one and fry over medium heat, to a very light brown. Lift out and keep aside.
When ready to serve fry over high heat to a golden brown. Remove and drain on an absorbent paper.
Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.
Sprinkle the chaat masala, chilli powder, ginger and serve.