Palak Patte ki Chaat By Chef Harpal Singh Sokhi
Ingredients
8 to 10 spinach leaves
2 cups gram flour
1 tsp carom seeds
¼ tsp red chilli powder
½ tsp turmeric
Salt to taste
2 tbsps rice flour
½ cup of water
For potato mixture:
1 large boiled potato, diced
¼ tsp red chili powder
½ tsp chaat masala
Salt to taste
1 tbsp coriander, chopped
1 small chopped onion
For sweet curd:
1 cup hung curd
1½ tbsp sugar
½ tsp rose water
For toppings:
¼ cup green chutney (coriander and mint chutney)
¼ cup sweet tamarind chutney
Pinch of chaat masala
Pinch of red chili powder
¼ cup nylon sev
For garnish
pomegranate seeds
chopped coriander
Preparation
Make a thick batter with gram flour, rice flour and all the given ingredients.
Dip the spinach leaves in the mixture and deep-fry until half done, remove from the pan. Heat the oil again to a higher temperature and deep-fry the leaves again for extra crispiness.
Now make the potato mixture by mixing the diced potatoes with all the given ingredients and keep it aside. In a bowl, take one cup curd and add sugar and rose water and mix it nicely, keep it aside.
Now arrange the fried spinach leaves and put one tablespoon of potato mixture on top followed by one teaspoon of sweet curd, one tablespoon green chutney, one tablespoon sweet chutney, sprinkle some
chaat masala and red chili powder on top, nylon sev and pomegranate seeds as required. Garnish it with chopped coriander and serve to your guest as a palak chaat canapé.