Palak patta chaat

Palak patta chaat - A mouth watering chaat made with palak leaves. The palak leaves are coated with besan, fried and then crispy sev and chutneys are added to make this yummy snack. This can be had during tea time. For making the palak patta chaat, you need green chutney (coriander leaves) and tamarind dates (or jaggery) chutney.

For other chaat recipes Paani puri
Ingredients (1 cup = 250 ml)
For frying palak
Palak leaves - 15 to 20 medium sized
Besan powder - 1/2 cup
Rice flour - 4 tbsp
Turmeric powder - a pinch
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Saunf powder - a pinch
Carrot seeds (ajwain) - 1/4 tsp
Salt for taste
For making the chaat
Onion - 1 medium sized
Curds - 1 small cup
Green chutney - 1 small cup
Tamarind chutney - 1 small cup
Sev as needed
Black salt - as required
Method
Making palak pakara
Remove the stem of palak leaves and wash them.
In a mixing bowl take besan powder, rice flour, red chilli powder, turmeric powder and Coriander powder. Also add carrom seeds and salt for taste. Add water little by little to make a  thick flowing batter.
In a kadai, heat oil for frying. Once it is sufficiently hot, dip each palak leaves in batter and put it in the oil. Fry both sides till golden brown.

Making palak chaat
In a bowl, take the palak pakora. If you want you can crunch it. I served it without breaking them. Add green chutney and tamarind chutney. Spring some chopped onions. Sprinkle chaat masala powder (optional) and black salt (rock salt). This will give the chaat flavor to it. Add
2 to 3 tbsp of curds. On top of this add sev as needed. Serve immediately.

Notes
1. Green chutney - Grind coriander leaves with green chillies with very little water. You can add mint leaves also. Add only a pinch of salt
2. Tamarind chutney - Soak tamarind, remove the seeds and mix it with jaggery. Instead of jaggery, you can mix tamarind paste with dates paste