👁️ K ❤️ K
Palak Pakora Chaat with Chaat Masala
Ingredients
Ingredients for Palak Pakora
- 10–12 fresh spinach (palak) leaves
- 1 cup gram flour (besan)
- 1 tsp minced ginger
- 1 green chilli, finely chopped
- ¼ tsp Prayosha Meera Turmeric Powder
- ½ tsp Prayosha Meera Red Chilli Powder
- ¼ tsp ajwain (carom seeds)
- Salt to taste
- Water, as required
- Oil, for deep frying
Ingredients for Chaat Topping
- 2 cups sweet curd (sweetened yogurt)
- 1 tsp tamarind chutney
- 2 tsp Prayosha Meera Chaat Masala
- 2 tsp pomegranate seeds
- 2 tsp nylon sev
- 1 tbsp freshly chopped coriander leaves
Step by Step Guide
Make a batter
- Take 1 cup gram flour (besan) in a mixing bowl.
- Add 1 tsp minced ginger, 1 chopped green chilli, ¼ tsp ajwain, ¼ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Red Chilli Powder, and salt to taste.
- Gradually add water as required, mixing continuously to prepare a smooth and thick batter.
- Wash 10–12 spinach (palak) leaves, pat them dry with a kitchen towel, and keep them ready.
- Dip each spinach leaf into the prepared batter, making sure it is evenly coated on both sides.
- Heat enough oil in a deep kadhai over medium-high heat. Carefully add the coated spinach leaves to the hot oil.
- Fry the pakoras, turning them occasionally, until both sides become crisp and golden brown.
- Remove the fried Palak Pakoras from the oil and place them on a paper towel to drain the excess oil.
Assembling
- Arrange the fried spinach pakoras on a serving plate.
- Pour 2 cups of sweet curd over the pakoras. Make sure the curd is smooth and of medium consistency, neither too thick nor too thin.
- Drizzle 1 tsp tamarind chutney evenly over the curd-coated pakoras.
- Sprinkle 2 tsp Prayosha Meera Chaat Masala on top to enhance the flavor.
- Garnish with 2 tsp nylon sev, 1 tbsp freshly chopped coriander leaves, and 2 tsp pomegranate seeds.
- Serve the Palak Pakora Chaat immediately for the best taste and crisp texture.
