Delhi

Palak patta chaat

Name: Palak patta chaat
Total time: 40 min
Yield: 4 servings
Cuisine: Modern Indian
Ingredients: 24 large leaves washed and dried spinach; 3/4 cup besan (chickpea flour, gram flour); 2 tbsp rice flour; 1/4 tsp ajwain (carom seeds); 1/2 tsp red chilli powder (indian red chili powder); a pinch turmeric (ground turmeric); Salt, to taste; 1/2 cup water; Cooking oil (vegetable oil), for frying, about 4 tbsp absorbed; 3/4 cup whisked curd (plain yogurt, natural yoghurt); 1 tsp sugar; 1 small chopped onion; 1 small chopped tomato; 1/3 cup sev; 1/4 cup pomegranate seeds; a small lemon sized ball for saunth tamarind; 1/4 cup for saunth jaggery; a handful for green chutney mint leaves; a big handful divided coriander leaves (cilantro); 1 to 2 green chilli; 1 tsp chaat masala; 1 tsp roasted cumin powder (ground cumin)

Lacy, crisp spinach leaf fritters under curd and chutneys. Crunch meets cream.

40 minTime

11 gProtein each

mediumSpice

Spinach in a crisp jacket2 chapters · 1 min read

Make it your way

Grandma's wayDelhi restaurant style palak patta chaat.

The original

438kcalsame

11 gproteinsame

6 gfibresame

40minutessame

Palak patta chaat.

Per serving, worked out from the ingredient table.

Ingredients

Spinach24 large leaves, washed and dried

Besan (chickpea flour, gram flour)¾ cup

Rice flour2 tbsp

Ajwain (carom seeds)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Turmeric (ground turmeric)a pinch

Saltto taste

Water½ cup

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Sugar1 tsp

Onion1 small, chopped

Tomato1 small, chopped

Sev⅓ cup

Pomegranate seeds¼ cup

Tamarinda small lemon sized ball, for saunth

Jaggery¼ cup, for saunth

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)a big handful, divided

Green chilli1 to 2

Chaat masala1 tsp

Cumin powder (ground cumin)1 tsp, roasted

Method

5 steps

1Dry the spinach leaves completely.
2Whisk besan, rice flour, ajwain, chilli, turmeric, salt and water into a thin batter.
3Dip each leaf and fry at 180 C until crisp, about a minute.
4Make saunth and green chutney.
5Arrange leaves, spoon on curd and chutneys, scatter onion, tomato, sev, pomegranate, spices and coriander.

Serve it like this

Stack leaves on a flat plate, drizzle curd and chutneys in zigzags, sev and pomegranate scattered. Serve immediately.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Palak patta chaat

Lacy, crisp spinach leaf fritters under curd and chutneys. Crunch meets cream.

40 minTime

11 gProtein each

mediumSpice

Spinach in a crisp jacket2 chapters · 1 min read

Make it your way

Grandma's wayDelhi restaurant style palak patta chaat.

The original

438kcalsame

11 gproteinsame

6 gfibresame

40minutessame

Palak patta chaat.

Per serving, worked out from the ingredient table.

Ingredients

Spinach24 large leaves, washed and dried

Besan (chickpea flour, gram flour)¾ cup

Rice flour2 tbsp

Ajwain (carom seeds)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Turmeric (ground turmeric)a pinch

Saltto taste

Water½ cup

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Sugar1 tsp

Onion1 small, chopped

Tomato1 small, chopped

Sev⅓ cup

Pomegranate seeds¼ cup

Tamarinda small lemon sized ball, for saunth

Jaggery¼ cup, for saunth

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)a big handful, divided

Green chilli1 to 2

Chaat masala1 tsp

Cumin powder (ground cumin)1 tsp, roasted

Method

5 steps

1Dry the spinach leaves completely.
2Whisk besan, rice flour, ajwain, chilli, turmeric, salt and water into a thin batter.
3Dip each leaf and fry at 180 C until crisp, about a minute.
4Make saunth and green chutney.
5Arrange leaves, spoon on curd and chutneys, scatter onion, tomato, sev, pomegranate, spices and coriander.

Serve it like this

Stack leaves on a flat plate, drizzle curd and chutneys in zigzags, sev and pomegranate scattered. Serve immediately.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Palak patta chaat

Make it your way

Ingredients

Method

Palak patta chaat

Make it your way

Ingredients

Method

Make it a meal