Palak chaat

Friday - - Wanted -

(serves 2) Chef Bishnu Singh Nepale, Pep­per­mill, Al Bar­sha

Prep time: 10 mins

Cook­ing time: 15 mins In­gre­di­ents 50g chick­pea flour (be­san) 3/4 tsp cumin seeds 3/4 tsp carom seeds (ajwain) 3/4 tsp red chilli pow­der 1/2 tsp turmeric pow­der 10g ginger-gar­lic paste 100g spinach, washed and roughly chopped oil, for deep fry­ing sweet­ened yo­gurt, sweet ta­marind chut­ney and mint chut­ney roasted cumin pow­der, red chilli pow­der, chaat masala, chopped co­rian­der and sev, to gar­nish Method: 1. Mix to­gether chick­pea flour, cumin seeds, carom seeds, chilli pow­der, turmeric pow­der and ginger-gar­lic paste with enough wa­ter to make a thin but smooth bat­ter. Sea­son with salt and mix in spinach. 2. Heat oil in a large, deep fry­ing pan un­til medium hot. Us­ing your fin­gers, lift bite-size por­tions of spinach mix­ture and drop care­fully in oil. Do not cook too many at once and over­crowd pan. When golden brown, drain on kitchen pa­per. 3. To serve, stack frit­ters then driz­zle with yo­gurt and chut­neys. Sprin­kle with cumin and chilli pow­ders and chaat masala. Gar­nish with chopped co­rian­der and sev. Serve im­me­di­ately.

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