Palak Pakora Chaat | Sanjeev Kapoor Khazana

Spinach leaves dipped into gram flour batter and deep fried till crispy, topped with tangy chutneys and served.

PALAK PAKORA CHAAT

Ingredients

1 medium bunch spinach (palak)
1 cup gram flour
Oil for deep-frying
¼ teaspoon turmeric powder
1 teaspoon red chilli powder + for sprinkling
½ teaspoon asafoetida
1 teaspoon carom seeds
Salt to taste
A pinch baking soda
1 small onion, finely chopped
Chaat masala for sprinkling
Dried mango powder for sprinkling
Black salt for sprinkling
Yogurt as required
Tamarind chutney as required
Roasted cumin powder for sprinkling
Chopped fresh coriander leaves for garnishing

Method

1. Heat sufficient oil in a kadai.
2. Combine gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk. Add baking soda and whisk well to make a semi-thick batter.
3. Coat each spinach leaf with the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
4. Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder on top.
5. Put some yogurt, tamarind chutney and green chutney on top. Sprinkle some cumin powder.
6. Serve immediately garnished with chopped coriander.

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Cuisine - Indian

Course - starter

Dish - starter