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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