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Recipe

Funasia ELAINE VAKALOPOULOS - Your Franchise Options
Palak Patta Chaat

By: Unknown
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 5
Time to Prepare: 20 Mins

Ingredients

Palak Patta Pakora:
• Chickpeas Flour / Besan – 1 Cup
• Rice Flour – 1 Tablespoon
• Turmeric Powder – 1/4 Teaspoon
• Red Chili Powder – 1 Teaspoon
• Carom Seeds – 1/4 Teaspoon
• Pinch Of Asafetida
• Ginger Garlic Paste – 1 Teaspoon
• Lemon Juice – 1 Teaspoon
• Salt To Taste
• Water For Making Batter
• Oil For Deep Frying
• Spinach Leaves (Rinsed And Dried On A Paper Towel) – 20-25

For Assembling:
• Crispy Palak Patta Pakora
• Whisked Natural Yogurt / Dahi
• Green Coriander Chutney (Hare Dhaniye Ki Chutney)
• Tamarind Chutney (Imli Ki Chutney)
• Green Coriander Leaves – 3 Tablespoon As Required
• Onions, Chopped – 1
• Roasted Jeera Powder – 1 Tablespoon As Required
• Chaat Masala – 1 Tbsp As Required
• Red Chili Powder – 1 Tablespoon Or As Required
• Sev (Fried Gram Flour Noodles) – 1/4 Cup Or As Required

Directions

For Palak Patta Pakora:
1. Combine besan, rice flour, red chili powder, salt, carom seeds, ginger-garlic paste, lemon juice, and turmeric powder, in a bowl.
2. Add water and whisk well to make a smooth batter.
3. Heat oil in a deep frying pan.
4. Dip spinach leaf one at a time into the batter, and gently shake off the excess batter.
5. Deep-fry until crisp and golden.
6. Drain onto an absorbent paper, and set aside.

For Assembling Chaat:
1. Arrange crispy, fried spinach leaf pakoras among serving plates.
2. Sprinkle with chopped onions, and drizzle with a generous amount of whisked yogurt.
3. Drizzle with green coriander chutney and tamarind chutney.
4. Sprinkle more onions.
5. Top with a generous amount of sev.
6. Scatter with chopped coriander leaves.
7. Sprinkle with roasted cumin powder and red chili powder.
8. Finally Sprinkle with some more yogurt, more chutney, more sev and chaat masala.
9. Serve immediately.

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