Reminiscing the street food flavours, you can’t help but miss Palak Patta Chaat which tops my list of favorite tea time snacks. It is surprisingly very easy to cook, has a plethora of flavours that leave you asking for more till the very last bite.
Palak Patta Chaat
Recipe by Gunjan SawhneyCourse: SnacksCuisine: IndianDifficulty: Medium
1 cup Gram Flour
½ cup Water
½ tsp Ajwain
¼ tsp Turmeric
½ tsp Red Chilli Powder
1 tsp Salt
10-12 Spinach Leaves
½ cup Curd
1 tsp Boondi
1 tsp Sev
¼ cup Pomegranate
2 tsp Mint Chutney
2 tsp Imli Chutney
1 tbsp chopped Onion
1 tbsp chopped Tomato
1 chopped Green Chilli
1 tbsp chopped Coriander
1 tsp Chaat Masala
Take a large bowl and mix Gram Flour, Salt, Ajwain, Red Chilli Powder and a pinch of Turmeric together.
Add some water to it and whisk it well using a spatula to make a smooth batter.
Now keep the mixture aside for 10 minutes. Next, take some fresh and properly cleaned Spinach leaves. Soak them and later coat it in the batter completely.
Heat oil in a thick bottomed pan on medium flame and deep fry the batter coated Spinach leaves.
Flip it on both sides to ensure the outer is golden brown in colour, crispy in texture and properly cooked.
Transfer them into a plate and soak the excess oil using a paper tissue. Set them neatly on a fresh plate.
Now pour some curd on it, and garnish it with chopped onions, tomatoes, chillis, coriander and some chaat masala.
Top them with Pomegranate, Sev, Boondi and serve hot.