Palak Chaat – Palak Patta Chaat Recipe – Spinach Pakoda Chaat – Ventuno Home Cooking

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Palak Chaat | Palak Patta Chaat Recipe | Spinach Pakoda Chaat | Ventuno Home Cooking

For Batter
Gram flour – 1 1/2 cup
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp
Carom seeds – 1 tsp

For Mint and Coriander Chutney
Mint leaves
Coriander leaves
Green Chili – 1 no
Kala Namak – 1/2 tsp
Cumin powder – 1/2 tsp
Lemon – 1 small

For Whisked Yogurt
Yogurt – 1/2 cup
Kala Namak

For Palak Chaat
Palak leaves
Mint and Coriander Chutney
Whisked Yogurt
Tamarind Date Chutney (See at
Chopped Onions
Chaat masala
Chopped Coriander leaves

1.To prepare the Batter, Take 1 1/2 cups of Besan or Gram flour, 1/4 tsp of Turmeric powder, Salt, 1 tsp of Chili powder, 1 tsp of Carom seeds or Ajwain and mix it together.
2.Gradually add Water and mix it till you get a right consistency and make sure it is not in runny consistency.
3.For Mint Chutney, add handful of Coriander leaves and Mint leaves, 1 Green Chili, Salt and 1/2 tsp of Kala Namak, 1/2 tsp of Cumin powder, Juice of 1 small Lemon, little water and Grind it to a fine Chutney.
4.For Whisked Yogurt, Take 1/2 cup of Yogurt and whisk it with Sugar, Salt and Kala Namak.
5.Take a wide sauce pan and Pour Oil into it.
6.For Palak Pakoda, Dip Palak leaves in the Batter and coat the leaves completely with the Batter.
7.Once the pan is nice and hot. Gently drop the dipped Palak leaves into the pan and deep fry the Palak leaves.
8.For making Chaat, Place the fried Palak Pakoda in a plate. Pour Mint and Coriander Chutney, Tamarind Date Chutney, Whisked Yogurt, Chopped Onions, Chaat masala, Chopped Coriander leaves and little Sev.



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