Step-by-step
1
firstly, in a large bowl take 1 cup besan and ¼ cup rice flour.
2
add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
3
mix well making sure everything is well combined.
4
add water as required and prepare the batter.
5
prepare a smooth lump-free batter.
6
now dip the palak leaf in batter, covering completely.
7
deep fry in hot oil, keeping the flame on medium.
8
stir and fry on both the flame until it turns golden brown and crisp.
9
drain off the pakoda to remove excess oil.
10
in a plate, place fried pakoda.
11
top with boiled potato, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tbsp curd.
12
also top with chilli powder, chaat masala, cumin powder and aamchur.
13
further, add 2 tbsp onion, 2 tbsp sev, 2 tbsp boondi and salad.
14
finally, enjoy palak patta chaat as an evening snack.
Video
Notes
- firstly, make sure to clean the palak leaves and dry them well before dipping them into the batter.
- also, the thickness of the batter needs to be watery, else the pakoda will not be crispy.
- additionally, fry on medium flame until the pakoda turns golden and crispy.
- finally, palak patta chaat recipe tastes great when assembled just before serving.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/palak-chaat-recipe-palak-pakoda-chaat/