Introduction
Inspired by classic palak chaat, this version uses crisp kale and spinach leaves, layered with yogurt, chutneys, and sev.
Ingredients
- Kale and spinach leaves (10–12)
- ¼ cup gram flour (besan)
- 1 tbsp rice flour
- Salt, chili powder, ajwain
- Oil for frying
- Yogurt, tamarind and green chutney
- Chaat masala, sev, pomegranate
Instructions
- Make a thin batter. Dip leaves and deep-fry until crisp.
- Arrange on a plate, top with yogurt, chutneys, and garnishes.
Pro Tips
- Use chilled yogurt for contrast.
- Fry leaves just before serving for maximum crunch.
🔗 Source: https://www.tarladalal.com