Bharwaan Palak Patta Chaat Chef Harpal Singh Sokhi

Bharwaan Palak Patta Chaat
Ingredients Quantity
For Green Chutney
Pudina/Mint leaves 1 cup
Coriander leaves 1 cup
Green Chillies 2 nos
Ginger inch piece
Black Salt 1 tspn
Salt tspn
Ice cubes 2-3
Juice of half a lemon

Sweet Chutney
Sugar cup
Water cup
Black Salt 1 tspn
Aamchur 1 tspn
Saunth Powder tspn
Saunf Powder tspn
Red Chilli powder 1 tspn
Ajwain /Carom Seeds tspn
Garam Masala tspn
Hing a pinch

Yoghurt/Dahi as topping
Yoghurt/Dahi 1 cup
Sugar 2 Tbsp
Rose Water 1 tspn

For Filling
Oil 1 Tbsp
Hing tspn
Cumin/Jeera Seeds tspn
Ginger chopped 1 tspn
Green Chillies chopped 2 nos
Boiled Potato 2 nos
Green Peas cup
Coriander Powder 1 tspn
Red Chilli Powder 1 tspn
Cumin Powder tspn
Chat Masala 1 tspn
Garam Masala 1 tspn
Turmeric Powder tspn
Salt to taste


Batter
Besan 2 cups
Rice Flour 2 Tbsp
Turmeric tspn
Ajwain/Carom Seeds tspn
Salt 1 tspn
Water as required

Large Spinach Leaves 16 nos
Oil for deep frying

For plating
Chat Masala 1 tspn
Red Chilli Powder 1 tspn
Fresh Pomegranate Seeds cup
Bikaneri Sev 3 Tbsp
Papdi 12-15nos


Method
To make Green Chutney
1. Put all ingredients except the lemon in the grinder pot, add some water and grind to a fine paste
2. Remove in a bowl and squeeze half a lemon, set aside.

To make Sweet Chutney
1. In a pan add half a cup of sugar and equal quantity of water.
2. Now add black salt, Aamchur powder, Saunth/Dry Ginger powder, Saunf Powder, Red chilli Powder, Ajwain/Carom seeds, Garam Masala and hing.
3. Bring to a boil and reduce flame cook for about 12-15 mins

To Make the Yoghurt Topping
1. In a bowl take 1 cup yoghurt, two tablespoons of sugar, 1 teaspoon of rose water and whisk until the sugar is dissolve.
2. Set aside in a refrigerator

For the Potato Filling
1. In a pan pour oil and heat.
2. Add Hing/Asafoetida , cumin and saute for 10 seconds.
3. Add the boiled potato, green peas and all the spices.
4. Mash it well with the help of a masher. Cook for about two to three minutes.
5. Remove the mashed potato peas mixture in a bowl and mash further to get a smoother mixture.
6. Set aside to cool.

To make the batter
1. In a large glass bowl, add besan/gram flour, rice flour, ajwain, turmeric powder, salt and enough water to make a smooth batter.
2. Rest the batter for about 15 minutes.

Now To make the Pakodas
1. Pair same size spinach leaves and arrange on your table.
2. On one of the leaf place about 1 tablespoon of potato mixture.
3. Now place the second leaf on top and press gently so that the potato mixture spreads and you get a proper sandwiched leaf.
4. Continue making the same for all the other leaves
5. Now heat oil in a pan for deep frying
6. Once hot, dip the sandwiched leaves in the batter and deep fry.
7. Remove when almost half fried so that the oil becomes hot again.
8. Fry back until golden brown and crisp.
Now for platting
1. Take the crispy fried sandwiched spinach leaves and cut them into two
2. Place in a serving platter.
3. Pour yoghurt on top first, then the mint chutney, sweet sweet chutney.
4. Sprinkle Red chilli powder, chat masala.
5. Crush some papdi, bikaneri sev and top it with fresh pomegranate seeds.
6. The chat is ready to be relished


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