PALAK CHAAT
I was planning to post this palak chaat for a long time,I am happy to do so today.I made this quite a time back,for my magazine publication and was very much liked by family.It was a bit lengthy perparation. But the results were fruitful and rewarding.All enjoyed as an evening snack with ginger tea.This recipe is taken from Tarla Dalal with some minor alterations and I added home made sev too.So in case you don’t have homemade sev,use store bought ones.The green palak leaves used here are the ones with thick structure and long stalks so that it is easier to fry in oil.Follow recipe of palak chaat down below,try out and let me know..
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
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- 1/2 cup Gram Flour / Besan
- 4 tsp rice flour
- 1/2 tsp red chilli Powder
- to taste salt
- 1 pinch asafoetida
- 10 / Palak Spinach Leaves/
- 1 onion
- 1 tomato
- 1/2 cucumber
- 1 carrot
- 1/2 tsp lemon juice
- coriander leaves to garnish
- sev / OmapodiPlain to garnish
- to taste salt
- chaat masala to sprinkle on top
- 1 tsp Green Chutney
- 1 tsp Sweet Chutney
Ingredients
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|
- Wash and dry the palak leaves and remove the stock.Make a batter with the things given in the to make batter list.
- Take all the ingredients given in the for the batter list in a bowl.
- Add water and mix the batter.
- Dip palak leaves on the batter.
- Heat oil in a pan and drop in the coated palak leaves.
- Once golden brown,take them out.
- Arrange them on a plate.
- Add chopped cucumber and grated carrot on top of palak.
- Add now chopped tomato and onion.
- Add green chutney,sweet chutney,then sprinkle chaat masala and salt.
- Top it with sev and coriander leaves.
- Serve immediately with ginger tea.
Notes
Add black salt or amchur powder on top just before serving in place of chaat masala.
Adding vegges can also be as per your taste.
Serve immediately otherwise the fried palak leaf may turn soggy.
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