Palak patta chaat

Name: Palak patta chaat
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 20 leaves Spinach - preferably medium to large sized; 1/2 cup Besan; 1/4 cup Rice flour - 2 tbsp to ¼ C – adjust amount as per taste; 1/4 tsp Red Chilli Powder; 1/4 tsp Carrom seeds; Salt - to taste; 1/2 cup Water; Oil - for frying; for serving; Tamarind Chutney; Green Chutney; 3 cup Yogurt, whisked; 1-2 tsp Cumin, roasted and ground; 1-2 tsp Chaat masala; 1/4 tsp Black Pepper Powder; 1/4-1/2 tsp dried Mint Powder; Salt to taste; 1/2 cup Pomegranate arils (to garnish); Mint leaves (to garnish)

easyfoodsmith @easyfoodsmith

Mumbai

#CA2025

Crispy, tangy, sweet & spicy, addictive, complexity of flavours, versatile – all this, is what makes this particular chaat a very exciting one. This post was written and forgotten in my folder for three years and it is now the right time to share it :)

#CA2025

easyfoodsmith @easyfoodsmith

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Ingredients

25 min

4 servings

20 leavesSpinach - preferably medium to large sized
1/2 cupBesan
1/4 cupRice flour - 2 tbsp to ¼ C – adjust amount as per taste
1/4 tspRed Chilli Powder
1/4 tspCarrom seeds
Salt - to taste
1/2 cupWater
Oil - for frying
for serving
Tamarind Chutney
Green Chutney
3 cupYogurt, whisked
1-2 tspCumin, roasted and ground
1-2 tspChaat masala
1/4 tspBlack Pepper Powder
1/4-1/2 tspdried Mint Powder
Salt to taste
1/2 cupPomegranate arils (to garnish)
Mint leaves (to garnish)

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Steps

25 min

1

Remove the thick stalks from the spinach and keep the leaves aside. Wash the leaves in plenty of water, twice and then pat dry them on a kitchen towel ensuring that the leaves do not get bruised.
2

For the batter, mix together the rice flour, besan, red chilli powder, carrom seeds and salt. Add water and make a smooth, lump free batter. Keep it aside.
3

Heat oil in a wok. Reduce the flame.
Take one leaf and dip it in the batter. Coat it all over and then allow the excess batter to gently drizzle off, leaving just a nice thin coating of the batter on the leaf.
4

Gently tip-in the leaf into the oil and fry on medium heat till both sides are golden brown and crisp. Remove on an absorbent sheet or napkin. Fry all the leaves, one at a time, in the similar manner and set them aside.
5

For serving, mix in the ground cumin, chaat masala, ground black pepper and mint powder to yogurt. Stir and keep aside,
6

Arrange 4-5 leaves (depending on the size of the spinach leaves) on individual serving plates. Drizzle with yogurt, green chutney, tamarind chutney and garnish with mint leaves or cilantro leaves and pomegranate seeds.
7

You can even give an additional sprinkle of a little chaat masala and cumin powder. Serve immediately. Enjoy!
8

Note - Keep in mind that if the batter is too thick, the fritters won't be as crisp as you would like them to be. And if it is too thin, then it will not coat the spinach leaves properly.
9

Note - Adding rice flour ensures that the fritters remain crisp