Palak Patta Chaat
Recipe By:
Rajiv Kumar Malhotra
Corporate Chef, Chor Bizarre Restaurant and Habitat World, India Habitat Centre
Ingredients | Quantity |
| For Palak Patta | |
| CLEANED SPINACH LEAVES | 200 gms |
| GRAM FLOUR (BESAN) | 40 gms |
| SALT | To Taste |
| CORNFLOUR | 80 gms |
| OIL REFINED | To Fry |
| For Sweet Curd | |
| CURD | 150 gms |
| BREAKFAST SUGAR (POWDERED SUGAR) | 20 gms |
| For Crispy Spinach Leaves (Garnish) | |
| CLEANED SPINACH LEAVES | 20 gms |
| GRAM FLOUR (BESAN) | 03 gms |
| CORNFLOUR | 05 gms |
| OIL REFINED | To Fry |
| For Plating | |
| SAUNTH CHUTNEY | 60 gms |
| KALA CHAAT MASALA KEDARA | 05 gms |
| ROASTED CRUSHED CUMIN SEEDS | 03 gms |
| POMEGRANATE SEEDS | 15 gms |
| MINT CHUTNEY | 30 gms |
PROCEDURE // Serves - 04
For Crispy Spinach Leaves
- Wash Spinach Leaves & leave to dry.
- Prepare a thin batter (just enough to leave a very thin layer on the leaf) of Corn flour, Gram Flour (Besan) & salt.
- Heat oil in a Kadhai. Soak the leaves in the batter & fry in hot oil till crispy. Keep aside in a dry place to keep it crispy.
For Crispy Spinach Leaves for Garnish
- Dust some Spinach leaves with gram flour & corn flour & fry in hot oil till crispy. Keep aside in a dry place to keep crispy.
Sweet Curd
- In a mixing bowl, take curd. Drain the excess water.
- Add breakfast sugar (powdered sugar) & mix together to get the desired sweetness.
Plating
- In a plate, spread the batter fried crispy Spinach Leaves. Sprinkle with Kala Chaat Masala.
- Pour a thin layer of Sweet Curd, some saunth Chutney & mint Chutney.
- Garnish with the fried spinach leaves & pomegranate seeds.
- Sprinkle with Kala Chaat Masala & Roasted crushed Cumin Seeds & serve.