Crispy spinach leaves are coated with gram flour batter and deep fried in the oil. Then topped with chutneys , yogurt, sev, chaat masala and coriander leaves. Viola! Palak Patta Chaat is ready.PALAK PATTA CHAATIngredients 16-20 fresh spinach leaves 1½ cups coarse gram flour (besan) Salt to taste½ teaspoon red chilli powder ¼ teaspoon turmeric powder ½ teaspoon carom seeds (ajwain) A pinch asafetida (hing)Oil to deep fry2 tbsps yogurt 1 tablespoon sweet date and tamarind chutney 1 tablespoon green chutney ½ onion, chopped 1 teaspoon red chilli powder1 teaspoons roasted cumin seed powder1 teaspoon chaat masala½ teaspoon black salt 2 tablespoons pomegranate seeds ¼ cup sev ¼ cup chopped fresh coriander leaves Method1. Take coarse besan in a bowl. Add salt, red chilli powder, turmeric powder, carom seeds and asafoetida. Add sufficient water to make a thin batter.2. Heat sufficient oil in a kadai. Coat each spinach leaf with batter on both sides and deep fry in hot oil till golden brown and crisp. Drain on an absorbent paper.3. Transfer the fried spinach leaves on a serving plate, drizzle on top yogurt, date and tamarind chutney, green chutney, chopped onion, chilli powder, roasted cumin powder, chaat masala, black salt, pomegranate seeds, sev and coriander leaves. 4. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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