Palak aloo pakora chaat

ramazan special

We have entered the month of Ramazan, which means our mornings and evenings would boast with delicious food like chaat, which is a classic staple for iftaar time! Welcoming the holy month this week, You! collaborates with Kausar Ahmed, Founder and CEO of Kitchen Crafts, who shares her recipe for ‘Palak aloo pakora chaat’.

Ingredients

For palak pakora

Spinach (medium sized) 10-12 leaves

Gram flour 1/2 cup

Carom seeds 1/4 tsp

Turmeric powder 1/4 tsp

Red chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Chaat masala 1/2 tsp

Water ? cup (or as needed)

Oil for deep frying

For Palak Chaat

Chickpeas (boiled and tender) 2 cups

Potato (boiled and chopped) 1

Green chutney 1/4 cup

Tamarind chutney 1/4 cup

Plain yogurt (whisked) 1/4 cup

Thin sev 1/4 cup

Cilantro leaves (chopped finely) a bunch

Onion (chopped finely) 2-3 tbsp

Tomato (chopped finely) 2-3 tbsp

Method

For palak pakora

• Take spinach leaves, remove the hard stalk.
  
• Rinse and pat dry using kitchen towel and keep aside.
  
• To make the batter, mix together gram flour, salt, carom seeds,, turmeric powder, red chilli powder and coriander powder in a bowl. Mix well.
  
• Now make the smooth batter by adding little water at a time. The consistency should be medium thick.
  
• Heat the oil in a pan for deep frying on medium heat.
  
• Lightly coat each spinach leaf with the batter.
  
• Fry 3-4 at one time until crispy, drain and keep aside.
  

Assembling:

• Arrange the palak pakora on the plate
  
• Top with chickpeas and potatoes
  
• Drizzle some green coriander chutney, tamarind chutney and whisked yogurt.
  
• Top with sev,chopped onion and tomato.
  
• Sprinkle chaat masala and chopped cilantro leaves.
  
• Serve immediately
  

Ready in 30 minutes Serves 6-8

Image: Maryam Ashraf

of Marsha Photography