Palak Chaat
Servings - 2 - 3
INGREDIENTS

Gram flour - 200 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Carom seeds - 1 teaspoon
Turmeric - 1 teaspoon
Water - 400 milliliters
Spinach leaves - 200 grams
Oil - for frying
Mint - 30 grams
Coriander - 30 grams
Green chili - 2
Garlic - 1 teaspoon
Onions - 30 grams
Lemon juice - 1 tablespoon
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Tamarind pulp - 200 milliliters
Sugar - 70 grams
Black salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Curd - 400 grams
Black salt - 1 teaspoon
Castor sugar - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - to taste
Sev - to taste
PREPARATION
1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon carom seeds, 1 teaspoon turmeric and mix it well.
2. Add 400 milliliters water and mix it well to make a thick batter.
3. Take a spinach leave and dip it in the batter.
4. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.
6. In a blender, add 30 grams mint, 30 grams coriander, 2 green chili, 1 teaspoon garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a smooth paste. Keep aside.
7. Take a deep pan, add 200 milliliters tamarind pulp, 70 grams sugar, 1/2 teaspoon black salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.
8. Bring it to a boil.
9. Remove it from heat and allow it to cool.
10. In a mixing bowl, add 400 grams curd, 1 teaspoon black salt, 1 teaspoon powdered sugar, 1 teaspoon cumin powder and mix it well.
11. Place the spinach leaves pakora on plate.
12. Top with prepared curd, tamarind pulp and green chutney.
13. Garnish with sev.
14. Sprinkle chaat masala on it.
15. Serve.
Kachori Chaat
Servings - 2 - 3
INGREDIENTS
Split mung beans - 115 grams
Water - 250 milliliters
All purpose flour - 320 grams
Salt - 1/2 teaspoon
Ghee - 60 milliliters
Water - 150 milliliters
Ghee - 2 tablespoons
Asafoetida - 1/8 teaspoon
Cumin - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon
Ginger - 1 teaspoon
Bengal gram flour - 2 tablespoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Oil - for frying
Yogurt - to taste
Tamarind chuntey - to taste
Green chutney - to taste
Boiled potatoes - to taste
Onions - to taste
Cumin powder - to taste
Red chili - to taste
Black salt - to taste
Coriander - to taste
Sev - to taste
PREPARATION
1. In a bowl, add 115 grams split mung beans, 250 milliliters water and soak for 1 hour.
2. Transfer this into a blender and blend it into a smooth paste.
3. In a mixing bowl, add 320 grams all purpose flour, 1/2 teaspoon salt, 60 milliliters ghee and mix it well.
4. Add 150 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 30 minutes.
6. Heat 2 tablespoons ghee in a pan, add 1/8 teaspoon asafoetida, 1/4 teaspoon cumin, 1/4 teaspoon fennel seeds and stir well.
7. Then, add 1 teaspoon ginger and saute for a minute.
8. Add 2 tablespoons bengal gram flour and mix it well.
9. Now, add the blended paste in it and mix it well.
10. Cook for 7 - 10 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take a ball from dough and flatten it with the help you finger tips.
15. Add some prepared mixture on it.
16. Close it completely and flatten it a little bit with your palm to make kachori.
17. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy from all sides.
18. Drain it on an absorbent paper.
19. Place it on a serving plate.
20. Top with yogurt, tamarind chutney and green chutney.
21. Add boiled potatoes and onions on top of it.
22. Sprinkle cumin powder, red chili and black salt.
23. Garnish with coriander and sev.
24. Serve.
