Palak Patta Chaat

Kokum Chutney

Ingredients:

• KOKUM 50 GRAMS
• HOT WATER AS REQUIRED
• JAGGERY 400 GRAMS
• KASHMIRI RED CHILLI POWDER 1 TBSP
• ROASTED CUMIN POWDER 2 TSP
• BLACK SALT 1 TSP
• SALT TO TASTE
• BLACK PEPPER POWDER A PINCH
• GINGER POWDER 1/4 TSP
• WATER 400 ML

Method:

1. Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
2. Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
3. Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
4. Then switch on the flame to high & cook until all the jaggery melts.
5. Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
6. To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
7. Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
8. Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.

Green chutney

• MINT 1/2 CUP
• FRESH CORIANDER 1 CUP
• GREEN CHILLI 4-5 NOS.
• GINGER 1 INCH
• BLACK SALT 1/2 TSP
• CUMIN POWDER 1 TSP
• DRY MANGO POWDER 1 TSP
• SALT TO TASTE
• ICE CUBE 1 NO.
• WATER AS REQUIRED

Method:

1. Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
2. Your green chutney for chaat is ready.

Curd

Ingredients:

• CURD 2 CUPS
• POWDERED SUGAR 1/4 CUP
• BLACK SALT 1/2 TSP

Method:

• Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
• Once sieved, whisk the curd using a whisk for a few seconds.
• Your seasoned curd is ready.

Palak Patta

Method:

• GRAM FLOUR 1.5 CUPS
• CORN FLOUR 1/2 CUP
• CAROM SEEDS 1/2 TSP (CRUSHED)
• SALT TO TASTE
• BAKING SODA 2 PINCHES
• WATER AS REQUIRED
• SPINACH AS REQUIRED

Method:

1. In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
2. Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
3. Heat oil until it becomes moderately hot (170C).
4. Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
5. Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
6. Your crispy palak for palak patta chaat is ready.

Assembly:

• PALAK PATTA
• CURD
• DABI BHALLA MASALA
• GREEN CHUTNEY
• KOKUM CHUTNEY
• NYLON SEV
• FRESH CORIANDER
• POMEGRANATE