I was planning to post this palak chaat for a long time,iam 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..
INGREDIENTS
FOR THE BATTER
| Gram Flour/Besan | 1/2 cup |
| Rice Flour | 4 tsp |
| Red Chilli Powder | 1/2 tsp |
| Salt | to taste |
| Asafoetida | a pinch |
OTHER NEEDED THINGS
| Spinach Leaves/Palak | 10 |
| Oil | to deep fry |
| Onion | 1 |
| Tomato | 1 |
| Cucumber | 1/2 |
| Carrot | 1 |
| Lemon juice | 1/2 tsp |
| Coriander Leaves | to garnish |
| Omapodi/Plain Sev | to garnish |
| Salt | to taste |
| Chaat masala | to sprinkle on top |
| Green Chutney | 1 tsp |
| Sweet Chutney | 1 tsp |
HOW TO MAKE
- Wash and dry the palak leaves and remove the stock.Make a batter with the things given in the to make batter list.
- Dip palak leaves on the batter.Heat oil in a kadai and deep fry the palak leaves immersed in the batter.Take them out and keep it ready for later use.
- Arrange them on a plate.Add chopped cucumber,grated carrot.Then add chopped tomato and onion.
- Add green chutney,sweet chutney,then sprinkle chaat masala and salt and top it with sev/omapodi 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 veggies can also be as per your taste.
- Serve immediately otherwise the fried palak leaf may turn soggy.
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