Tandoori Palak Chaat

Crispy golden palak leaves, served with a classy yogurt dressing and a variety of teekhi chutneys.

Cooking Time: 25 mins

Serves   : 4

Ingredients

TAMARIND & DATE CHUTNEY

  •         30 g pitted dates (chopped)
  •          2½ tsp cumin (ground)
  •         1 tbsp tamarind
  •         1 tbsp palm sugar

GREEN CHUTNEY

  •         40 g coriander  (chopped )
  •         2 green chilies (chopped )
  •         100 g mint leaves
  •          1 tsp lemon juice
  •         1 tbsp chopped ginger (chopped)
  •         ½ tsp salt and pepper

YOGURT DRESSING

  •          Sea salt, to taste
  •         250 g yoghurt
  •         1 tbsp cumin powder
  •         1 tbsp caster sugar

PALAK PAPDI

  •          Sev
  •          350 ml water
  •         200 ml oil (frying )
  •         20 spinach leaves
  •         2 tsp salt
  •         2 tsp chili powder
  •         2 tbsp rice flour
  •          150 g gram flour

Method

  •         Mix the ingredients for the tamarind and date chutney together in a pan.
  •         Cook the ingredients on a low flame for ten minutes.
  •          Drain, cool and keep aside.
  •         Combine salt, chili powder, rice flour and gram flour together.
  •          Dunk the spinach leaves in the batter.
  •          Deep fry the spinach leaves in hot oil till golden and crisp.
  •         Garnish with yogurt dressing, sev and chutney.

Reply