Fried Palak Ki Chaat | Palak Pakore Ki Chaat

For the second day of street food, I picked up this Fried Palak ki chaat which is also supposed to be a Vrat Recipe. This pakora is made with Singhare ka atta or water chestnut flour. I shopped specially for this flour and was quite surprised to find it being priced so high. 

The recipe is adapted from NDTV, reading which made me feel its very easy and quick to make. Of course, the recipe is simple to make, only I took forever to make it. Also, the palak we are getting at this time are really huge ones and to dip the entire leaf, felt I have to use loads of oil. So I used an almost flat frying pan and used a little oil to deep frying the single leaf in batches.

As expected boys didn't even touch it. We enjoyed it so much, especially the sweeten curds which is something I always make for chats, gave this a wonderful taste.

Fried Palak Ki Chaat

Ingredients Needed:

Singhare ka atta / Dried waterchestnut flour - 1 cup
Whole spinach leaves,  washed and drained well - 10 nos
Salt to taste
Cold water to mix
Red chilli powder   1 tsp 
Green Chilies, finely chopped - 2 
Coriander leaves, finely chopped - 1 tbsp
Dried mango powder / Amchoor - 1 tsp
Water for making batter

Oil for deep-frying

Other ingredients for Assembling

Curds, beaten and sweeten with 1/2 tsp sugar
Sonth ki chutney
Chaat masala
Chili powder
Ginger and coriander, finely chopped

How to make the Pakoras

Wash and drain the spinach leaves.

In a bowl, mix the flour, salt, chilli powder, green chilies, coriander leaves and amchoor, in enough water, to make it up to a pouring consistency.

Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the spinach leaves into the batter, and drop into the hot oil, one by one and fry over medium heat, to a very light brown. Remove and keep it aside. 

When ready to serve fry over high heat to a golden brown. Remove with a slotted spoon and drain on a kitchen towel.

Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.

Sprinkle the chaat masala, chilli powder, ginger and serve.  

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