Recipe of Perfect Palak patta chaat
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Quick Palak patta chaat. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Palak patta chaat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palak patta chaat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Palak patta chaat using 18 ingredients and 8 steps. Here is how you can achieve that.
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Palak Patta Chaat is a healthy appetizer and is a great snack for evening tea. Spinach leaves are coated with besan batter, deep fried, and then drizzled with curd, chutneys, and masalas. The recipe belongs to an indian chef name forgot so sorry but I do some liltle changes as per seson and taste I use dry pamogranate instead of fresh
Ingredients and spices that need to be Make ready to make Palak patta chaat:
- 1 Cup besan
- 1 tsp salt
- 1/2 tsp ajwain
- 2 cups water
- 1 pinch turmeric
- 7-8 Palak leaves
- 4 tbsp curd
- 1 pinch red chilli powder
- 2 tsp onion, chopped
- 1 pinch black salt
- 1 pinch cumin
- 2 tsp tomato, chopped
- 1 Green chilli chopped
- 2 tsp imli chutney
- 2 tsp mint chutney
- 1 tsp boiled and stir fried chick peas
- 1 tsp pomegranate
- 1 tsp sev or mix nimco
Steps to make Palak patta chaat
- Take a cup of besan in a bowl and add salt, ajwain and water to it.
- Whisk it to make a smooth batter. Add more water if needed. Put a pinch of turmeric in in and mix again.
- Now take fresh and cleaned Palak leaves, soak and coat them completely with the besan mix and put them to deep fry in a pan.
- Put the deep fried, crisp palak leaves on a plate and pour some curd all over them.
- Take all the spices and chutneys and start garnishing the dish with them. One spice at a time.
- Starting with black salt, cumin and red chilli powder, followed by chopped onion, tomatoes, green chill, imli chutney and mint chutney. You can use the quantity of the spices according to your taste as well.
- Lastly, garnish with chickpeas and onion 🧅 tomato 🍅 and a bit of sev or nimco above everything for a mix of sweet and spicy lasting taste.
- Serve immediately
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