By Shaheen Jafri
Ingredients:
8 -10 - Spinach (palak) leaf , washed and cleaned
1 cup – Besan
1 tsp - Cumin seeds, roasted and crushed
¼ tsp - Turmeric powder
½ tsp - Red chili powder
¼ tsp - Baking powder
¼ tsp – Amchur powder
1/2 cup - boiled Potatoes, cut in cibes
1/2 cup - Cucumber , chopped
1/2 cup - Pomegranate
1/2 cup - Curd
Salt to taste
Oil
Chaat masala
1 tsp - Lemon Juice
Green chutney
Mint Leaves
8 -10 - Spinach (palak) leaf , washed and cleaned
1 cup – Besan
1 tsp - Cumin seeds, roasted and crushed
¼ tsp - Turmeric powder
½ tsp - Red chili powder
¼ tsp - Baking powder
¼ tsp – Amchur powder
1/2 cup - boiled Potatoes, cut in cibes
1/2 cup - Cucumber , chopped
1/2 cup - Pomegranate
1/2 cup - Curd
Salt to taste
Oil
Chaat masala
1 tsp - Lemon Juice
Green chutney
Mint Leaves
Method :
In a bowl combine besan , 1/2 tsp - roasted cumin seeds, turmeric powder, red chilli powder, baking powder, amchur powder and salt with water. Mix well.
Mixture should be thick enough to fry palak leaf.
Heat oil in a wok , dip each palak leaf in the besan paste and fry it.
Fry it until golden and crisp.
Drain on kitchen paper to remove excess oil. Keep aside
In another bowl - combine pomegranate, chopped potatoes, cucumber, salt , roasted cumin seeds, lemon juice and chaat masala.
Add curd and green chutney. Toss all ingredients well.
Put fried palak leaf in a plate and on the top of each - place mixed prepared chaat.
Garnish with mint leaves, curd and green chutney.
Serve and Enjoy!!!
Mixture should be thick enough to fry palak leaf.
Heat oil in a wok , dip each palak leaf in the besan paste and fry it.
Fry it until golden and crisp.
Drain on kitchen paper to remove excess oil. Keep aside
In another bowl - combine pomegranate, chopped potatoes, cucumber, salt , roasted cumin seeds, lemon juice and chaat masala.
Add curd and green chutney. Toss all ingredients well.
Put fried palak leaf in a plate and on the top of each - place mixed prepared chaat.
Garnish with mint leaves, curd and green chutney.
Serve and Enjoy!!!
