PALAK KI CHAAT
Main Ingredients:
Baby Spinach – 10 Pieces
Refined Oil – for frying
For Batter:
Besan – 80 Grams
Ajwain – 1 Gram
Red Chili Powder – 5 Grams
Turmeric Powder – 2 Grams
Salt – Pinch
Process:
Make smooth batter without any limps Fry spinach leaves in hot oil after dipping gently in the batter
For Assembly:
Smooth beaten curd – 50 ml
Sonth Chutney – 30 ml
Mint Chutney – 30 ml
Chaat Masala – 4 Grams
Pomegranate Seeds – 15 Numbers (approx)
Roasted Cumin Seeds – 4 Grams
Coriander as a garnish
Assemble a tower of fried spinach leaves and coat them gently with sonth and mint chutmey so that they remain crisp. Sprinkle remaining ingredients over the spinach and ready to serve.
By Chef Ritesh Negi
