Tasty Palak Patta Chaat
With the onset of monsoon, people start having cravings for spicy and delicious food. Enjoying this season, renowned chef Ranveer Brar shares a simple and tasty Palak Patta Chaat recipe. If you want to eat something different and new from pakodas in monsoon, then this chaat is a great option for you.
During monsoon, the trend of making special dishes increases. Usually people enjoy tea and pakoras in this season, but for those who want to try something new, Ranveer Brar has introduced the recipe of Crispy Palak Patta Chaat. This dish is perfect for breakfast or snacks, with a wonderful combination of crispness, tangy taste and sweet flavours. You can double the fun of monsoon by making this easy recipe.
Ingredients of Spinach Patta Chaat
- 8-10 large spinach leaves
- 1 cup gram flour
- ½ cup rice flour
- 4-5 garlic cloves
- 2 green chillies
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- ½ tsp celery
- 1 tsp coarse coriander
- salt as per taste
- ½ tsp baking soda
- oil for frying
for topping
- whipped sweet curd
- Tamarind or dry mango sweet chutney
- pomegranate seeds
- fine sev
- Fried sweet corn and green chillies (optional)
- A little chaat masala and red chili powder
Method of preparation
Step 1: First of all, wash and dry the spinach leaves thoroughly.
Step 2: Add gram flour, rice flour, garlic, green chilli, ginger-garlic paste, turmeric, salt and some water in a mixer and grind well. This will prepare a smooth solution. Now add celery, coarse coriander and baking soda to it and beat it again. Keep in mind that the solution should neither be too thin nor too thick.
Step 3: Heat oil in a pan. Dip spinach leaves in the prepared batter and fry them until they become golden and crisp. If you want, you can also coat sweet corn and green chillies in batter and fry them.
Step 4: Place fried spinach leaves in a plate. Pour sweet curd over them and then apply mango powder or tamarind chutney.
Step 5: Finally sprinkle pomegranate seeds, finely chopped sev, fried sweet corn, some chaat masala and red chilli powder.
Chef Ranveer Brar’s special tip
The most important part of this recipe is the batter. Instead of beating it by hand, make it in a mixer so that it becomes completely smooth. Also, keep the consistency of the batter medium, neither too thin nor too thick. This will make the spinach leaves more crunchy.
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