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.
Step by Step Pictures for making Fried Palak Ki Chaat
Palak Pakore Ki Chaat ~ A Delhi Street Food
For Fried Palak
1 cup Water Chestnut Flour Singhare ka atta
10 nos Spinach Leaves whole
Salt to taste
Cold Water to mix
1 tsp Red Chilli powder
2 Green Chilies finely chopped
1 tbsp Coriander leaves finely chopped
1 tsp Amchoor Dried mango powder
Water for making batter
Cooking Oil for deep-frying
Other ingredients for Assembling
1/2 tsp Sugar
1/2 cup Curds beaten and sweeten with sugar
Sonth ki chutney
Red Chili Powder
Ginger finely chopped
Coriander leaves finely chopped
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.