Crispy Palak Chaat


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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.

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Preparation Time:    Cooking Time:     Makes 8 servings
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25 fresh spinach (palak) leaves , washed and dried
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

For Sprinkling
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder

  1. Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.
  2. 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.
  3. 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.

RECIPE SOURCE : ChaatBuy this cookbook
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