PALAK PAKORA CHAAT with CHAAT MASALA

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PALAK PAKORA CHAAT with CHAAT MASALA

Ingredients

  • Spinach 10-12 Leaves For batter
  • 1 Cup Besan
  • 1 Tsp Minced Ginger
  • 1 Chopped Green Chilli
  • 1/4 Tsp Everest Turmeric Powder
  • 1/2 Tsp Everest Red Chilli Powder
  • 1/4 Tsp Ajwain
  • Salt to taste
  • Water as required
  • Oil for frying

For assembly

  • 2 Cups Sweet Curd
  • 1 Tsp Tamarind Chutney
  • 2 Tsp Everest Chaat Masala Powder
  • 2 Tsp Pomegranate
  • 2 Tsp Nylon sev
  • 1 Tbsp Chopped Coriander Leaves

Instruction

Make a batter

  • In bowl take 1 Cup Besan
  • Add 1 Tsp Minced Ginger, 1 Chopped Green Chilli, 1/4 Tsp Ajwain, 1/4 Tsp Everest Turmeric Powder and 1/2 Tsp Everest Red Chilli Powder.
  • Salt to taste.
  • Then add water (as per required) slowely while mixing the flour with spices.
  • Make a thick batter.
  • Now take 10-12 Spinach leaves. Pat dry the leaf.
  • Dip into the batter well. –
  • Heat oil in hot kadhai for frying on medium high flame.
  • Add Spinach leaves in the hot oil.
  • Flip it. Fry both sides well for crispiness.
  • Now take out the Fried leaves from oil. strain well so excess oil removes.

Assembling

  • Take fried Spinach leaves in plate.
  • Add Sweet curd (Check the consistency -not too thick or thin) on it.
  • Add 1 Tsp Tamarind Chutney.
  • Add 2 Tsp Everest Chaat Masala Powder.
  • Sprinkle 2 Tsp Nylon sev on top it.
  • 1 Tbsp Chopped Coriander Leaves and 2 Tsp Pomegranate.

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