🇮🇳 Indian Vegetarian

Palak Patta Chaat Fry

Name: Palak Patta Chaat Fry
Prep time: 16 min
Cook time: 25 min
Total time: 41 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tsp Ginger Garlic Paste; to taste Salt; 300 g, chopped Spinach; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; a pinch Asafoetida; 1 cup Gram Flour; 1/2 tsp Ajwain; 1 tsp Chaat Masala; 2 tbsp Rice Flour

🇮🇳 Indian

Whole spinach leaves in gram-flour batter, fried and chaat-dressed. Fried gold, built for rainy afternoons and strong chai. Serve with mint or tamarind chutney and masala chai.

Prep 16 min Cook 25 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tsp
Saltto taste
Spinach300 g, chopped
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Asafoetidaa pinch
Gram Flour1 cup
Ajwain1/2 tsp
Chaat Masala1 tsp
Rice Flour2 tbsp

Instructions

1
Mix the spinach into a seasoned batter with the gram flour, resting it ten minutes so the flours hydrate.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Cook three to four minutes a side until the sizzle quietens, then drain on a wire rack.
5
Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.

Chef's tip

Salt vegetables just before battering or they weep.

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Watch how it's made

Video: Palak Patta Chaat पालक पत्ता चाट | Kunal Kapur Indian Street Food Recipes Chef Kapur | Pakora Chat · on YouTube