Ingredients
For Palak Patta Chaat
- 1 medium bunch Spinach leaves (clean & washed), पालक
- 4-5 no. Green Chillies (less spicy & slit), हरी मिर्च
- ½ cup Sweet Corn kernels, स्वीट कॉर्न के दाने
For Paste
- 1 cup Rice flour, चावल का आटा
- 1 cup Gram flour, बेसन
- 5-6 no. Garlic cloves, लहसुन
- 2 no. Green Chillies (less spicy & roughly torn), हरी मिर्च
- 1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- Salt to taste, नमक स्वादअनुसार
- 1 tsp Oil, तेल
- Water as required, पानी
- ½ tsp Turmeric powder, हल्दी पाउडर
For Chutney Mixture
- ⅓ cup Dry Mango powder, आमचूर पाउडर
- 2-3 tbsp Water, पानी
- 1 cup Jaggery, गुड़
For Amchur Chutney
- 1 tbsp Oil, तेल
- 2 no. Dry Kashmiri Red Chillies (broken into half), सूखी कश्मीरी लाल मिर्च
- ¼ tsp Asafoetida, हींग
- Prepared Chutney Mixture, तैयार किया हुआ चटनी का मिश्रण
For Batter
- Prepared Paste, तैयार की हुई पेस्ट
- 1 tbsp Coriander seeds (crushed), कुटे हुए धनिया के बीज
- ½ tsp Carom seeds, अजवाइन
- ½ tsp Baking powder, बेकिंग पाउडर
- ½ tsp Baking soda, बेकिंग सोडा
- Water as required, पानी
Other Ingredients
- Oil for frying, तलने के लिए तेल
For Guava Chaat
- 1 large Guava (roughly chopped), अमरूद
- 2 tbsp Candied Mango (chopped), आम पापड
- ½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- ½ tsp Black Salt, काला नमक
- A pinch of Chaat masala, चाट मसाला
For Assembling Chaat
- Prepared Guava Chaat, तैयार की हुई अमरूद की चाट
- Sweetened curd, मीठा दही
- Fried palak patta, तले हुए पालक के पत्ते
- Fried Sweet Corn & Green Chillies, तली हुई स्वीट कॉर्न के दाने और हरी मिर्च
- Prepared Amchur chutney, तैयार की हुई आमचूर की चटनी
- Pomegranate pearls, अनार के दाने
- Nylon sev, नायलॉन सेव
- Candid Mango (chopped), आम पापड
- Namkeen dal moth, नमकीन दालमोठ
- A pinch of Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- Coriander sprig, धनिया पत्ता
Process
For Paste
- In a bowl, add rice flour, gram flour, garlic, green chillies, ginger garlic paste, salt to taste, oil, water as required, turmeric powder and give it a good mix.
- Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
- Keep it aside for further use.
For Chutney Mixture
- In a bowl, add dry mango powder, water, jaggery and give it a good mix.
- Keep it aside for further use.
For Amchur Chutney
- In a saucepan, add oil, once it’s hot, add dry kashmiri red chillies, asafoetida and cook for a minute.
- Add prepared chutney mixture and let it simmer for 15-20 minutes on medium flames.
- Transfer it into the bowl and keep it aside for further use.
For Batter
- In a bowl, add prepared paste, crushed coriander seeds, carom seeds, baking powder, baking soda, water as required and give it a good mix.
- Keep it aside for further use.
For Frying
- Take spinach leaves, dip it into the batter and coat it evenly on all sides.
- Drop the leaves into the hot oil and fry them until crispy on texture.
- Add green chillies, sweetcorn into batter and coat it evenly.
- Drop it into the hot oil and fry them until crispy texture and golden brown in colour.
- Transfer it into the absorbent sheet and leave it aside for further use.
For Guava Chaat
- In a bowl, add chopped guava, candied mango, degi red chilli powder, black salt, chaat masala and give it a good mix.
- Keep it aside for further use.
For Assembling Chaat
- In a serving dish or platter, add a spoonful of prepared guava chaat, sweetened curd, place fried palak patta, fried sweet corn & green chillies and drizzle some prepared amchur chutney.
- Garnish it with pomegranate pearls, nylon sev, namkeen dal moth, sprinkle a pinch of degi red chilli powder and coriander sprig.
- Serve warm.
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