Palak Chaat Recipe
Raghvendra Singh from Meetha By Radisson shares his delectable Palak Chaat recipe, perfect for a rainy day snack. This crispy spinach chaat combines the crunch of fried palak leaves with the tangy flavors of chutneys and spices, creating a delightful treat to savor.
Total Cook Time: 20 mins
Prep Time: 10 mins
Cook Time: 10 mins
Recipe Servings: 2
Difficulty: Easy
Ingredients for Palak Chaat:
- 5 Fresh palak leaves
- 100 gms Besan
- 1 gm Ajwain
- 100 gms Boiled potato
- 25 gms Green chutney
- 25 gms Sweet chutney
- 50 gms Curd
- 250 gms Oil
- 50 gms Sev
- 25 gms Chopped onion
- 25 gms Chopped tomato
- 10 gms Chaat masala
- Coriander leaves for garnish
- Pomegranate for garnish
- Salt to taste
Method:
- Combine 100 grams of besan with water, half a teaspoon of salt, and half a teaspoon of ajwain to make a smooth batter. Set aside.
- Wash the fresh palak leaves and dip them into the besan mixture, ensuring they are well-coated.
- Heat oil in a small pan and fry the coated palak leaves on medium flame until they turn crispy and golden brown.
- Place the fried palak leaves on a plate and top with mashed potato, a pinch of salt, chaat masala, sweet chutney, and green chutney.
- Add a generous layer of curd, followed by sev, another sprinkle of chaat masala, chopped onions, and chopped tomatoes.
- Garnish with coriander leaves and pomegranate seeds. Your Palak Chaat is ready to enjoy!
