Palak Patta Chaat

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a bowl, mix rice flour, gram flour, garlic, the first green chillies, ginger garlic paste, salt, oil, water and turmeric until combined.
2. Grind this mixture in a mixer to a smooth, fine paste and set aside.
3. In a bowl, mix dry mango powder, water and jaggery; set aside.
4. Heat oil in a saucepan, add the dried red chillies and asafoetida and cook for one minute.
5. Add the mango-jaggery mixture and simmer on medium heat for 15-20 minutes; transfer to a bowl and set aside as the amchur chutney.
6. In a bowl, mix the ground paste with the crushed coriander seeds, carom seeds, baking powder, baking soda and water as needed to make a batter.
7. Dip the spinach leaves in the batter to coat evenly, then fry in hot oil until crisp.
8. Coat the sweet corn and the remaining green chillies in batter and fry in hot oil until crisp and golden brown.
9. Drain the fried items on absorbent paper.
10. In a bowl, mix the chopped guava, candied mango, degi red chilli powder, black salt and chaat masala.
11. To assemble, place a spoonful of guava chaat on a platter, add sweetened curd, fried spinach leaves, fried corn and chillies, and drizzle with amchur chutney.
12. Garnish with pomegranate pearls, nylon sev, namkeen dal moth, a pinch of degi red chilli powder and coriander sprig, then serve warm.

Summarized from Ranveer Brar's video. Watch it for the details.

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