Palak Patta Chaat

Palak Patta Chaat
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7-8 Nos Palak leaves

2 tsp Tomato, chopped

1 Cup Besan

2 Cups Water

4 Tbsp Curd

2 tsp Onion, chopped

1 tsp Salt

A pinch of Turmeric

1 Green chilli

A pinch of Red chilli powder

A pinch of Black salt

1 tsp Sev

1/2 tsp Ajwain

1 tsp Pomegranate

A pinch of Cumin

1 tsp Boondi

2 tsp Mint chutney

2 tsp Imli chutney


Take a cup of besan in a bowl and add salt, ajwain and water to it.

Whisk it to make a smooth batter. Add more water if needed. Put a pinch of turmeric in in and mix again.

Now take fresh and cleaned Palak leaves, soak and coat them completely with the besan mix and put them to deep fry in a pan.

Put the deep fried, crisp palak leaves on a plate and pour some curd all over them.

Take all the spices and chutneys and start garnishing the dish with them. One spice at a time.

Starting with black salt, cumin and red chilli powder, followed by chopped onion, tomatoes, green chill, imli chutney and mint chutney. You can use the quantity of the spices according to your taste as well.

Lastly, garnish with boondi and pomegranate and a bit of sev above everything for a mix of sweet and spicy lasting taste. Serve.