Palak Patta Chat

Ingredients

For the Spinach Leaves

• 15-20 large spinach leaves (washed and dried)
• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Water (as needed to make a batter)
• Oil (for deep frying)

For the Toppings

• 1 cup whisked yogurt (curd)
• 1/2 cup tamarind chutney
• 1/2 cup mint-coriander chutney
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped boiled potatoes
• 1/4 cup chopped fresh coriander leaves
• 1/2 cup sev (crispy chickpea flour noodles)
• Chaat masala to taste
• Red chili powder to taste
• Roasted cumin powder to taste
• Salt to taste

Instructions

Preparing the Spinach Leaves

1. Prepare the Batter: In a mixing bowl, combine gram flour, rice flour, carom seeds, red chili powder, turmeric powder, asafoetida, and salt. Add water gradually to make a smooth, thick batter.
2. Coat the Leaves: Heat oil in a deep frying pan. Dip each spinach leaf into the batter, ensuring it is well-coated on both sides.
3. Fry the Leaves: Carefully slide the coated spinach leaf into the hot oil. Fry until golden and crispy. Remove and place on a paper towel to drain excess oil. Repeat with the remaining leaves.

Assembling the Chaat

1. Arrange the Fried Leaves: Place the fried spinach leaves on a serving plate.
2. Add Yogurt: Drizzle whisked yogurt generously over the leaves.
3. Add Chutneys: Add tamarind chutney and mint-coriander chutney over the yogurt.
4. Add Veggies: Top with chopped onions, tomatoes, and boiled potatoes.
5. Add Garnish: Sprinkle chaat masala, red chili powder, roasted cumin powder, and a pinch of salt over the top.
6. Finish with Sev: Finally, garnish with chopped coriander leaves and a generous amount of sev.

Serving

Serve immediately to enjoy the crispiness of the fried spinach leaves along with the tangy, spicy, and sweet flavors of the toppings.

Tips

• Ensure the spinach leaves are completely dry before coating them with the batter to avoid splattering during frying.
• Adjust the quantity of chutneys and spices according to your taste preferences.
• Serve the chaat immediately after assembling to prevent the spinach leaves from becoming soggy.