Palak Patta Chaat


rating: 5.0, vote: 1



How to cook Palak Patta Chaat:

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
9:28 Original Recipes



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