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City Pulse |
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SERVICES |
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Other Links |
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| JagranCityPlus / Contests
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Palak Ki Chaat
Ingredients :
o Palak (Spinach)
o Besan
o Curd
o Dhania (Coriander) Chutney
o Salt to taste
o Red Chilli Powder
o Heeng
o Jeera (Cumin seeds) - Bhuna hua
o Imli (Tamarind) for Meethi Sonth/Chatney
o Oil for frying
Method :
1. Clean each Palak leave and keep them straight together for 2-3 hours to remain in straight position.
2. Take Besan and mix salt, heeng, red chilli powder and then add water to make semi-liquid paste.
3. Heat oil in a thick bottomed pan. Now fry each palak leave after dipping in besan paste on medium heat. Keep each fried palak leave on tissue paper for oil drying.
4. Now keep 4 -5 these leaves in each serving plate and cover these leaves individually with curd, Imli sonth/chatney, dhania chatney, jeera, some red chilli powder and salt.
5. Serve after decorating with some bhujia on it.
—Brij Bala Gupta, Sushant Lok-I, Ggn |
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