Spinach crisp in chenopodium dip

Name: Spinach crisp in chenopodium dip
Cuisine: Indian
Ingredients: For making crisp-; 2 tsp spinach purie (blanched and make fine paste); 1 pinch salt; 4 tsp gram flour; Water as required; Oil fir deep fry; For dip-; 1 cup curd; 2 tsp chenopodium paste (blanch and purie); To taste black pepper, black salt, roasted cumin powder; Salt

Pooja Manish Agarwal @cook_9705036

Indore

#LeafyGreens

Pooja Manish Agarwal @cook_9705036

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Ingredients

For making crisp-
2 tspspinach purie (blanched and make fine paste)
1 pinchsalt
4 tspgram flour
Water as required
Oil fir deep fry
For dip-
1 cupcurd
2 tspchenopodium paste (blanch and purie)
To tasteblack pepper, black salt, roasted cumin powder
Salt

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Steps

1

To make crisp first take a bowl and mix all ingredients of crisp and make a smooth paste with the help of water.. then whisk it for 5 min..
2

Then heat the oil for frying our crisp..With the help of fine holes grater make tiny crisp direct into the hot oil (flip the grater and drop small amount if batter at once and tap the grater to make small droplets)
3

Fry them at medium heat and till golden brown crisp.. complete all batches..keep aside..
4

Then in a bowl put curd and whisk untill get a smooth consistency and add chenopodium paste and mix it well..
5

Then add all dry spices as per ur taste.. finally add ur crisp into it and enjoy..