Crispy Palak Chaat
by Tarla Dalal
Added to 208 cookbooks
This recipe has been viewed 63727 times
This is like nothing you have ever tasted before! An utterly unique and delicious snack, the Crispy Palak Chaat features batter-fried spinach leaves served with a sprinkling of aromatic cumin seeds powder and spicy chilli powder. Remember to dry the leaves completely before deep-frying them, to get a really crispy outcome. Serve fresh, with a cup of hot tea, and the result is a memorable evening that lingers in your memory and your taste buds.
- Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining spinach leaves.
- Place the crispy spinach on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.
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