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.
