Karara Palak Chaat Recipe | Palak Pakora Chaat Recipe
Have a bunch of spinach lying in the refrigerator and wanna make something interesting with it? Then do try this yummy chaat. Karara Palak Chaat literally means Crisp Spinach leaves chaat. This lipsmacking chat is every chaat lover’s dream come true.Crisp spinach fritters (palak pakoras) with a drizzle of spicy, sweet & sour chutneys and some sweetened yogurt topped with crisp boondis, onions, sev and pom pearls tastes insanely delicious. The medley of textures and flavors will keep you craving for more. I promise 😉
I had the pleasure of having this chat for the first time at The PepperMill Restaurant here in Abudhabi. I fell so much in love with this chaat that I wanted to recreate it at home. And I was so happy with the recreation.Its so simple to make that it has become one of my go to chaat recipes when I crave for some street style food. This chat can be prepared in no time if you have the sweet and spicy chutneys handy. Once you have prepared the palak pakoras (spinach fritters), all you have got to do is arrange them on a plate.Drizzle with your favorite chutneys, yogurt and your favorite chaat toppings and you’re ready to dig in.Off to the recipe now
Karara Palak Chaat Recipe
a lipsmacking chaat using spinach leaves
- For the palak pakoras
- 1 bunch spinach leaves
- 1 cup gramflour / besan / kadlehittu
- 3 tablespoon cornflour
- 2 teaspoon ajwain(carom seeds) / omkalu
- salt to taste
- For individual serving
- 7-8 palak pakoras
- 2 tablespoons savoury boondis
- 2 teaspoon green chutney
- 2 teaspoon tamarind and date chutney (meeta chutney)
- 2 teaspoon garlic chutney (optional)
- 2 tablespoon sweetened yogurt*
- 2 tablespoon chopped onions
- chopped coriander leaves
- fine sev
- pomegranate arils
- Step 1 For the palak pakoras – To a mixing bowl add gramflour, cornflour ,salt and ajwain seeds. Give them a good mix. Add water little by little to make a lump free batter.
- Step 2 The batter should be of dripping consistency and not thick like the regular bajjis. A thin coating of the batter on the leaves is what we are looking for.
- Step 3 Dip individual leaves into the batter, shake of the excess batter and deep fry in hot oil.
- Step 4 Once the leaves turn crisp remove them to a plate lined with paper towels to absorb the excess oil.
- Step 5 Fry all the leaves by repeating the steps 3 and 4
- Step 6 For individual serving – Place 7 to 8 palak pakoras on the serving plate.(you can crush them if you like but I like to keep them whole)
- Step 7 Spread boondis on top.Drizzle green chutney, tamarind and date chutney, garlic chutney and yogurt.
- Step 8 Sprinkle chopped onions and coriander leaves.Garnish with fine sev and pomegranate arils. Serve immediately.
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*Add 2 tablespoons of sugar and a pinch of salt to half cup yogurt and mix well to make sweetened yogurt.
**Its best to assemble the chat just before serving to prevent it from becoming soggy.
**You can add cooked green gram and chickpeas if you like on top for a more filling chaat.
**Increase or decrease the quatity of chutneys, yogurt and other toppings as per your choice.
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