Palak Patta Chaat
Time:40mins.
Serves:6

Palak Patta Chaat

Crispy batter fried spinach with hung curd and sweet and spicy chutney. I’m drooling

 

Ingredients:

  • 150g besan / chickpea flour
  • 40g (1/4 cup) rice flour
  • 2 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp Carom seeds or Ajwain
  • Oil, for deep-frying
  • 20 medium sized spinach leaves washed and patted dry
  • 2 potatoes, boiled until tender, peeled, then diced
  • 30g cooked chickpeas
  • Onions – 2 medium (chopped)
  • ½ cup Sev
  • 2 tsp Roasted cumin powder
  • Chopped coriander leaves, to serve
  • 1/2 cup Pomegranate kernels
  • Black Salt – to taste
  • Salt

Mint and coriander chutney:

  • ½ cup mint leaves
  • 1 bunch coriander, washed and coarsely chopped
  • 4 fresh long green chillies, chopped
  • 2 tsp lemon juice
  • 1 tsp finely chopped ginger
  • 1 tbsp Raw Mango (optional)
  • Salt and Pepper

Date and tamarind chutney:

  • 30g pitted dates, chopped
  • 2 tbsp tamarind concentrate
  • 15g (1½ tbls) grated palm sugar
  • 2½ tsp ground cumin
  • ½ tsp Fennel
  • ½ tsp Dry Ginger powder

Yoghurt dressing:

  • 250g Hung curd
  • 1 tbsp caster sugar
  • 1 tbsp ground roasted cumin

Method

Combine flours, chilli powder, turmeric, carom seeds and salt in a bowl, make a well in the centre, then gradually add 350ml water and whisk until smooth. Cover and stand until required.

For mint and coriander chutney, process all ingredients with salt and freshly ground black pepper in a food processor until smooth. Transfer to a small bowl, cover and stand until required.

For date and tamarind chutney, combine all ingredients in a small saucepan and cook over low heat for 10 minutes or until soft. Strain mixture through a fine sieve, cool, then cover and stand until required.

For yoghurt dressing, combine all ingredients, season to taste with salt and dilute with milk if too thick, then cover and refrigerate until required.

Heat oil in a deep-fryer or large saucepan. Dip spinach leaves, one at a time, into the batter, shaking off excess, then deep-fry, in batches, until crisp and golden. Drain on absorbent paper.

To serve, divide fried spinach leaves among plates, scatter with chopped potato and chickpeas, spoon over a little yoghurt dressing, then top with 1 teaspoon each of the chutneys. Sprinkle with coriander leaves. sev, and pomegranate and serve immediately.