Palak Patta Chaat

Palak Patta Chaat

By Chef Rakesh Sethi

From Tea Time

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

Batter fried spinach leaves served with chaat ingredients – slurp slurp

Ingredients

Medium sized spinach leaves 20
Gram flour (besan) ½ cup
Rice flour ¼ cup
Red chilli powder ½ tsp
Carom seeds (ajwain) ¼ tsp
Onion seeds (kalonji) ¼ tsp
Salt to taste
Oil to deep-fry
Yogurt, beaten ½ cup
Sweet tamarind chutney as required
Green chutney as required
Nylon sev as required
Chaat masala 2 tsps
Fresh pomegranate pearls as required

Methods

To make the batter take gram flour in a mixing bowl, add rice flour, red chilli powder, carom seeds, onion seeds, salt and sufficient water and whisk to make a smooth batter.
Heat sufficient oil in a kadai.
Dip each spinach leaf in the batter, slide into hot oil and deep-fry on medium heat till light golden and crisp. Drain on absorbent paper.
Keep the fried leaves on serving plates, drizzle yogurt, sweet tamarind chutney, green chutney over them. Sprinkle nylon sev, chaat masala and pomegranate pearls. Serve immediately.

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