How to make Palak Ki Chaat -
Delicious chaat recipe made using palak pakoras - a must try !
This recipe has featured on the show Khanakhazana.
Main Ingredients : Spinach leaves, Coarse gram flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Palak Ki Chaat checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach And Mushroom Pancakes, Palak Tikki With Soya Granules . You can also find more Snacks and Starters recipes like Vegetable Oats Upma Burnt Garlic Basil Chicken Grilled Vegetables In Greek Style Coriander Prawns With Mango Salad
Palak Ki Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Palak Ki Chaat Recipe
Spinach leaves 16-20
Coarse gram flour 1 1/2 cups
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Carom seeds (ajwain) 1/2 teaspoon
Yogurt 1 cup
Oil to deep fry
Potatoes boiled, peeled and chopped 1 medium
Onions chopped 3 medium
Sweet date and tamarind chutney 4 tablespoons
Green chutney 4 tablespoons
Roasted cumin powder 2 teaspoons
Black salt (kala namak) to taste
Sev 1/2 cup
Method
Step 1
Take coarse gram flour in a bowl. Add salt, turmeric powder, red chilli powder, carom seeds and sufficient water to get make a thin batter. Rest the batter for a while.
Step 2
Choose spinach leaves that are of medium size. Tie yogurt in muslin cloth and remove the excess water. Then squeeze out the yogurt into a bowl, add powdered sugar and whisk it and set it aside.
Step 3
Heat sufficient oil in a kadai. Coat each spinach leaf with batter on both sides and deep fry in hot oil till golden brown and crisp. Drain on absorbent paper. To serve, cut two pakoras into two or three pieces and place on a serving plate.
Step 4
Place some potatoes and onions over the pakoras and cover with two to three tablespoons of whisked yogurt. Drizzle some sweet date and tamarind chutney and green chutney.
Step 5
Sprinkle red chilli powder, cumin powder, black salt and salt. Cover liberally with sev. Cut one pakora into two to three pieces and place right on top and serve immediately.
Nutrition Info
Calories : 1626 Kcal
Carbohydrates : 190.4 gm
Protein : 54.1 gm
Fat : 72.5 gm
Other : Iron- 17.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
