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Appetisers

Palak Patte ki Chaat

By chef Harpal Singh Sokhi, 28 Apr, 2017

    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.

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