Have you asked yourself lately…When was the last time you had #Chaat

Palak Patta or spinach leaf is a chaat made with batter fried spinach leaf loaded with sweet curd, tamarind & mint chutney and then topped with fruits, chaat masala & anything that you enjoy eating can be the topping. #PalakPattaChaat

#KKitchen#KunalKapurRecipes#Chefkunal

Prep: 20 mins
Cook: 30 mins For Pakora
Number of Portions: 02

Ingredients

For Pakora

  • Spinach leaves – 12 leaves
  • Green chilli chopped – 1no
  • Besan (gram flour) – 1cup
  • Ginger chopped – 1tsp
  • Salt – to taste
  • Water – 1cup
  • Turmeric – ½ tsp
  • Oil – for frying
  • Chilli powder – 1tsp
  • Chaat masala – a pinch

For Sweet Curd

  • Curd – 1cup
  • Sugar – 3 tbsp
  • Salt – to taste
  • Black salt – ¼ tsp

Tamarind chutney

  • Tamarind pulp – 1 cup
  • Sugar – 4 tbsp
  • Chilli powder – 1 tsp
  • Roasted cumin powder – 1 tbsp
  • Salt – to taste
  • Black salt – 1 tsp
  • Salt – to taste
  • Water – 1½ cup
  • Grapes – 1 cup
  • Banana – 1 no
  • Melon seeds – handful

Topping

  • Mint Chutney

Method

  • Wash and pat dry the spinach leaves. In a separate bowl add besan, salt, turmeric, chilli powder, green chilli, ginger and water. Whisk it to make a smooth batter.
  • Heat oil in a deep vessel. Dip the spinach leaves in the batter and deep fry them. Once the batter is cooked remove the pakoras and keep aside.
  • Combine all the ingredients for making sweet curd and keep aside. Combine all ingredients in a pan for tamarind chutney expect for grapes, banana and melon seeds and bring to a quick boil. Now simmer and cook for 15-18 mins or until the chutney is cooked. Remove and cool it completely. Once cooled add sliced grapes, sliced banana & melon seeds.
  • Place the spinach leaves on a platter. Drizzle sweet curd & tamarind chutney generously. Sprinkle chaat masala & splatter mint chutney generously. Serve immediately

 

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