By Vidushi Singh
Palak Patta Chaat is a healthy appetizer and is a great snack for evening tea. Spinach leaves are coated with besan batter, deep fried, and then drizzled with curd, chutneys, and masalas.
1 Cup besan 1 tsp salt 1/2 tsp ajwain 2 cups water A pinch of turmeric 7-8 Palak leaves 4 tbsp curd A pinch of black salt A pinch of cumin A pinch of red chilli powder 2 tsp onion, chopped 2 tsp tomato, chopped 1 Green chilli 2 tsp imli chutney 2 tsp mint chutney 1 tsp boondi 1 tsp pomegranate 1 tsp sev
In a bowl add water, salt, and ajwain to and besan. To get a smooth batter, whisk it. When necessary, add extra water. Add a small amount of turmeric and stir.
Take some freshly cleaned and prepped Palak leaves, fully cover them with the besan mixture, and then deep fried them in a pan.
Place the crisp, deep-fried palak leaves on a dish and top with curd. Start garnishing the meal with all the chutneys and spices.
Add in Onions, tomatoes, green peppers, black salt, cumin, and red chilli powder.
Then add imli chutney and mint chutney. The amount of spices you use can also depend on your personal preferences.
Garnish with boondi, pomegranate, and a little sev. Enjoy and serve it fast as it becomes soggy after sometime.