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Main Ingredients | Spinach leaves (palak), Gram flour (besan) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Palak Pakora Chaat
- 1 medium bunch Spinach leaves (palak) stems trimmed off
- 1 cup Gram flour (besan)
- for deep-frying Oil
- ¼ teaspoon Turmeric powder
- 1 teaspoon + for sprinkling Red chilli powder
- ½ teaspoon Asafoetida
- 1 teaspoon Carom seeds (ajwain)
- to taste Salt
- a pinch Baking soda
- 1 medium Onion finely chopped
- to sprinkle Chaat masala
- to sprinkle Amchur powder
- to sprinkle Black salt (kala namak)
- as required Yogurt
- as required Date and tamarind chutney
- as required Green chutney
- to sprinkle Cumin powder roasted
- for garnishing Fresh coriander leaves chopped
Method
- Heat sufficient oil in a kadai.
- Take gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk till smooth. Add baking soda and whisk well to make a semi-thick batter.
- Coat each spinach leaf with the batter and deep-frying hot oil till golden and crisp. Drain on absorbent paper.
- Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder.
- Drizzle some yogurt, date and tamarind chutney and green chutney on top. Sprinkle some cumin powder.
- Serve immediately garnished with coriander leaves.
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