PALAK KURKURE CHAT
Cook time: 16-20 minutes
Serve: 4
Level of Cooking: Easy
Taste: Tangy
Ingredients
- Spinach leaves 16-20
- Coarse gram flour 1 1/2 cups
- Salt to taste
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1 1/2 teaspoons
- Carom seeds (ajwain) 1/2 teaspoon
- Yogurt 1 cup
- Oil to deep fry
- Potatoes boiled, peeled and chopped 1
medium
- Onions chopped 3 medium
- Tomatoes-1/2 cup chopped
- Sweet date and tamarind chutney 4
tablespoons
- Green chutney 4 tablespoons
- Roasted cumin powder 2 teaspoons
- Black salt (kala namak) to taste
- Sev 1/2 cup
Method
Step 1
Take coarse gram flour in a bowl. Add salt, turmeric powder, red chilli
powder, carom seeds and sufficient water to get make a thin batter. Rest the
batter for a while.
Step 2
Choose spinach leaves that are of medium size. Tie yogurt in muslin
cloth and remove the excess water. Then squeeze out the yogurt into a bowl, add
powdered sugar and whisk it and set it aside.
Step 3
Heat sufficient oil in a kadai. Coat each spinach leaf with batter on
both sides and deep fry in hot oil till golden brown and crisp. Drain on
absorbent paper. To serve, cut two pakoras into two or three pieces and place
on a serving plate.
Step 4
Place some tomatoes,potatoes and onions over the pakoras and cover with two to
three tablespoons of whisked yogurt. Drizzle some sweet date and tamarind
chutney and green chutney.
Step 5
Sprinkle red chilli powder, cumin powder, black salt and salt. Cover
liberally with sev. Cut one pakora into two to three pieces and place right on
top and serve immediately.
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