Ingredients: 10 Spinach Leaves (Palak),1 pinch Enos fruit salt,1/4 cup Gram flour (besan),Salt – to taste,1/4 cup Green Chutney (Coriander & Mint),1/4 cup Sweet Chutney (Date & Tamarind),1/4 cup Lahsun Ki Chutney (Red Garlic Chutney),Sev – to garnish,1 Onion – chopped,1/4 cup Curd (Dahi / Yogurt),1 Potato (Aloo) – boiled and mashed,1 Carrot (Gajjar) – grated,Red Chilli powder – to sprinkle,Cumin powder (Jeera) – to sprinkle,Chaat Masala Powder – to sprinkle
Time in minutes: 20 Servings: 2 Course: Appetizer Diet: Vegetarian
Instructions: To begin making, the Palak Patta Chaat Recipe, first let us fry the spinach/palak leaves. Wash and dry the palak leaves.In a mixing bowl, combine gram flour, salt and Eno along with 2 tablespoons of water to make a dropping consistency batter. Mix well and set aside.In a kadai, heat oil on medium flame, dip each spinach/palak leaf in the gram flour batter and coat it completely gradually put them into the oil and deep fry until golden brown in color.Drain them on an absorbent paper and plate it in a platter to make the chaat.To make the Palak Patta Chaat, arrange the fried palak pattas on a plate.In a mixing bowl, combine grated carrots, mashed potatoes and chopped onions with some chaat masala.Place a little bit of the carrot-potato-onion mixture on each of the fried palak leaves.Next, spoon a teaspoon of each dhaniya-pudina chutney, date and tamarind Chutney and lahsun ki chutney on each of the palak pattas.Top this with a teaspoon of curd .Finally sprinkle some red chilli powder, Cumin powder and chaat masala.Garnish with Sev and serve.Serve this Palak Patta Chaat Recipe along with Spicy Black Chickpeas Sprouts Salad Chaat Recipe and Delhi Style Matar Chaat (Matra) Recipe (Spicy & Tangy Dry Green Peas Curry Curry Recipe) at your chaat parties or as part of your festive feasts like Holi and Diwali.