Life is really unpredictable for obvious reasons now. In February I planted bulbs in my backyard on a sunny day without jacket and today, in May I am wearing a woolen robe with socks on my feet and still feeling cold. Gosh! Is there anyone who can tell me where we are heading to…?? All my woolens are washed, nicely folded and packed for almost 5 months of hibernation but instead of feeling happy, I am feeling stupid and cold! Golden rays of sun are welcoming us outside but cold wind pushing us inside saying “Spring is for me and I wanted to play alone”!!
Anyhow, Food is the only option that’s comforting and cheering our soul while dealing with this confusion. Chaat, a mix of crunchy, sour, sweet, savory taste all at once, tickle our palate, mind and soul. Chaat a synonym for happy, blissful and satisfied in one word. But only requirement is it should tastes good, getting a good plate of aloo tikki or pani puri is as rare as getting a partner made for each other. ;-0 I really crave for good chaat in US and its really difficult and looks like impossible so far. A good plate of chaat should be hot and crunchy with a good balance of cold sweet dahi, sour tamarind chutney, spicy green chutney and perfect seasoning.
Pani puri, aloo tikki, papdi chaat, dahi puri, dahi bhalle, bhel puri are all popular and in demand. The only chaat that tastes delicious but still lives an unappreciated life is Indian Popeye’s favorite Palak Chaat. The crisp Spinach fritters with yogurt, chutneys and garnished with pomegranate and sev. What a delight?
Well, I am not sure if its as healthy as it sounds because of spinach but I can vouch for its deliciousness. It is a good appetizer and can give a zesty start to any party.
- 10 Spinach leaves, washed and dried
- ½ cup Besan (Bengal gram flour)
- ¼ tsp. Ajwain (Carom Seeds)
- Red Chilli Powder as needed
- Salt to taste
- Water to make the batter
- Oil- for deep frying
- Green chutney
- Tamarind chutney
- Roasted Jeera Powder
- Chaat masala
- Red Chilli Powder
- Pomegranate Seeds
- Add besan, ajwain, red chilli powder, salt and make a thick and smooth batter with the help of water.
- Heat oil in a pan.
- Coat spinach leaf with the batter and fry in batches until golden and crisp from both sides.
- Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
- Just before serving, place spinach fritter on a serving plate. Drizzle beaten yogurt, tamarind and green chutney.
- Season it with salt, chilli powder, jeera powder and chaat masala.
- Garnish with pomegranate seeds and nylon sev.