Wednesday, March 7, 2012

Palak ki Chaat (Spinach Served in Chaat Style)

Its Holi. That time of the year when everything is colourful and bright. Get together of friends and families over a tasty and chatpata meal. where you want to play with colour, have bhaang, thandai, drink and dance and eat. So the menu on the day of the Holi is  always something that you can gobble down without having to sit and eat formally. You can eat while playing with colors.
I am posting a very spicy treat, which will make an apt dish for the festival of Holi...
Down the memory lane, I used to have this chaat at the most famous Chaat Vendor in Lucknow known as King Of Chaat. Its the only place where you get this healthy and tasty Chaat.
Palak Ki Chaat

200 gms Spinach Leaves
4tbsp Gram Flour (Besan)
1tbsp Cumin Powder
1tsp Cumin Seeds
1tbsp Coriander Powder
1tbsp Mango Powder (Amchur)
1tbsp Red chilly Powder
2 Green Chilies
1tsp Ginger Paste
Water to make the paste
Oil to Fry

Serving the chaat:
3tbsp Curd
1tbsp Sugar
Tamarind Chutney
Mixture of assorted Spices (Red chilly Powder + Cumin Powder + Coriander Powder + Mango Powder)

  • Separate the spinach from the stems.
  • Wash them nicely.
  • Cut the leaf into 2 half if the leaf too long.
  • Now in a bowl, add in besan + salt + cumin powder + coriander powder + amchur + red chilly powder + cumin seeds + green chilies + ginger paste.
  • Add in enough water and mix well so that no lumps are made.
  • The batter should be of a flowing consistency but not very thin like you make for pakodas.
  • Heat Oil in a kadahi.
  • Dip each of the spinach leaf into the beasn batter and fry them till crispy.
  • Drain from oil,
  • Keep it on a tissue paper to remove the excess oil.
  • You can serve these pakodas alongwith kectchup and green chutney.
Plating of the dish to serve as a Chaat:
  • Take a plate, place the fried pakaodas on the plate.
  • Now pour in curd over it.
  • Add in tamarind chutney over it.
  • Sprinkle the assorted masala mixture over it.
  • Serve and enjoy the Holi!!!

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