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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