Bharwaan Palak Patta Chaat |भरवां पालक पत्ता चाट | Chef Harpal Singh Sokhi

Bharwaan Palak Patta Chaat Ingredients Quantity For Green Chutney Pudina/Mint leaves 1 cup Coriander leaves 1 cup Green Chillies 2 nos Ginger ½ inch piece Black Salt 1 tspn Salt ½ tspn Ice cubes 2-3 Juice of half a lemon Sweet Chutney Sugar ½ cup Water ½ cup Black Salt 1 tspn Aamchur 1 ½ tspn Saunth Powder ½ tspn Saunf Powder ½ tspn Red Chilli powder 1 tspn Ajwain /Carom Seeds ¼ tspn Garam Masala ½ tspn Hing a pinch Yoghurt/Dahi as topping Yoghurt/Dahi 1 cup Sugar 2 Tbsp Rose Water 1 tspn For Filling Oil 1 Tbsp Hing ¼ tspn Cumin/Jeera Seeds ½ tspn Ginger chopped 1 tspn Green Chillies chopped 2 nos Boiled Potato 2 nos Green Peas ¼ cup Coriander Powder 1 tspn Red Chilli Powder 1 tspn Cumin Powder ½ tspn Chat Masala 1 tspn Garam Masala 1 tspn Turmeric Powder ¼ tspn Salt to taste Batter Besan 2 cups Rice Flour 2 Tbsp Turmeric ½ tspn Ajwain/Carom Seeds ½ tspn Salt 1 tspn Water as required Large Spinach Leaves 16 nos Oil for deep frying For plating Chat Masala 1 tspn Red Chilli Powder 1 tspn Fresh Pomegranate Seeds ¼ cup Bikaneri Sev 3 Tbsp Papdi 12-15nos Method To make Green Chutney 1. Put all ingredients except the lemon in the grinder pot, add some water and grind to a fine paste 2. Remove in a bowl and squeeze half a lemon, set aside. To make Sweet Chutney 1. In a pan add half a cup of sugar and equal quantity of water. 2. Now add black salt, Aamchur powder, Saunth/Dry Ginger powder, Saunf Powder, Red chilli Powder, Ajwain/Carom seeds, Garam Masala and hing. 3. Bring to a boil and reduce flame cook for about 12-15 mins To Make the Yoghurt Topping 1. In a bowl take 1 cup yoghurt, two tablespoons of sugar, 1 teaspoon of rose water and whisk until the sugar is dissolve. 2. Set aside in a refrigerator For the Potato Filling 1. In a pan pour oil and heat. 2. Add Hing/Asafoetida , cumin and saute for 10 seconds. 3. Add the boiled potato, green peas and all the spices. 4. Mash it well with the help of a masher. Cook for about two to three minutes. 5. Remove the mashed potato pea’s mixture in a bowl and mash further to get a smoother mixture. 6. Set aside to cool. To make the batter 1. In a large glass bowl, add besan/gram flour, rice flour, ajwain, turmeric powder, salt and enough water to make a smooth batter. 2. Rest the batter for about 15 minutes. Now To make the Pakodas 1. Pair same size spinach leaves and arrange on your table. 2. On one of the leaf place about 1 ½ tablespoon of potato mixture. 3. Now place the second leaf on top and press gently so that the potato mixture spreads and you get a proper sandwiched leaf. 4. Continue making the same for all the other leaves 5. Now heat oil in a pan for deep frying 6. Once hot, dip the sandwiched leaves in the batter and deep fry. 7. Remove when almost half fried so that the oil becomes hot again. 8. Fry back until golden brown and crisp. Now for platting 1. Take the crispy fried sandwiched spinach leaves and cut them into two 2. Place in a serving platter. 3. Pour yoghurt on top first, then the mint chutney, sweet sweet chutney. 4. Sprinkle Red chilli powder, chat masala. 5. Crush some papdi, bikaneri sev and top it with fresh pomegranate seeds. 6. The chat is ready to be relished Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: