Thursday, June 16, 2011

Palak Chaat

1. Spinach leaves, 4
2. Maida / Refined flour, 1 cup
3. Chickpea flour, 1 tsp
4. Corn flour, 1-1.5 tsp
5. Yoghurt, 4 tsp
6. Green Chutney
7. Tamarind chutney
8. Black salt
9. Potato, boiled and mashed
10. Ground cumin
11. Shev
12. Salt
13. Oil

1. Heat oil in a pan.
2. In a bowl, add maida, chickpea flour, salt and corn flour. Mix. Add water and mix again. make sure there are no lumps.
3. Dip the spinach leaves in this and deep fry. Its better to use bigger leaves of spinach for this recipe. When placing these, don't place on top of each other. Place individually so they remain crisp.
4. Place mashed potato on top of the deep fried spinach leaves. Add some full-cream yoghurt, green chutney, tamarind chutney, black salt, ground cumin, chili powder and shev. you can use palak shev for this. Garnish with coriander leaves.

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