Palak Patta Chat
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- 18 Jun, 2024
Ingredients
For the Spinach Leaves
- 15-20 large spinach leaves (washed and dried)
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water (as needed to make a batter)
- Oil (for deep frying)
For the Toppings
- 1 cup whisked yogurt (curd)
- 1/2 cup tamarind chutney
- 1/2 cup mint-coriander chutney
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped boiled potatoes
- 1/4 cup chopped fresh coriander leaves
- 1/2 cup sev (crispy chickpea flour noodles)
- Chaat masala to taste
- Red chili powder to taste
- Roasted cumin powder to taste
- Salt to taste
Instructions
Preparing the Spinach Leaves
- Prepare the Batter: In a mixing bowl, combine gram flour, rice flour, carom seeds, red chili powder, turmeric powder, asafoetida, and salt. Add water gradually to make a smooth, thick batter.
- Coat the Leaves: Heat oil in a deep frying pan. Dip each spinach leaf into the batter, ensuring it is well-coated on both sides.
- Fry the Leaves: Carefully slide the coated spinach leaf into the hot oil. Fry until golden and crispy. Remove and place on a paper towel to drain excess oil. Repeat with the remaining leaves.
Assembling the Chaat
- Arrange the Fried Leaves: Place the fried spinach leaves on a serving plate.
- Add Yogurt: Drizzle whisked yogurt generously over the leaves.
- Add Chutneys: Add tamarind chutney and mint-coriander chutney over the yogurt.
- Add Veggies: Top with chopped onions, tomatoes, and boiled potatoes.
- Add Garnish: Sprinkle chaat masala, red chili powder, roasted cumin powder, and a pinch of salt over the top.
- Finish with Sev: Finally, garnish with chopped coriander leaves and a generous amount of sev.
Serving
Serve immediately to enjoy the crispiness of the fried spinach leaves along with the tangy, spicy, and sweet flavors of the toppings.
Tips
- Ensure the spinach leaves are completely dry before coating them with the batter to avoid splattering during frying.
- Adjust the quantity of chutneys and spices according to your taste preferences.
- Serve the chaat immediately after assembling to prevent the spinach leaves from becoming soggy.
