Palak Patta Chaat (A lip-smacking evening snack)

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Palak Patta Chaat
Nothing is popular than street chaat here in India than any other food.Wherever you go in the evening,u will find numerous chaat bhandars or street vendors selling various chaats to satisfy your cravings
Chaat is basically an evening snack which consists of all the flavours to satisfy our taste buds
These are savoury snacks which are little sweet, salty n tangy.Different chutneys are added along with curd to make lip-smacking chaat.If you explore more about this, the variety of chaat is endless and there is probably no one who would not relish this popular snack.
You would see the Indian streets vendors, selling a variety of these chaat varieties.Not only the street vendors but also at homes women would make different variations of chaat.Here I’m going to share a tasty palak patta chaat in which spinach leaves are deeply fried to make crisp pakoras/bhajia which are served with a few chutneys, sweet curd and some fruits and namkeen/farsaan over it
Preparation time – 15 minutes
Cooking time – 15 minutes
Assembling time – 10 minutes
Cuisine – Indian
Course – evening snacks
Servings – 4-6
INGREDIENTES FOR PALAK PATTA BHAJIA/PAKORA
1- Besan/chickpea flour – 1 cup
2- Palak/spinach leaves – 15 nos(medium sized)
3- Sufficient water to make a thick batter – half cup
4- Salt, red chilly powder, turmeric powder and carom seeds /ajwain – 1teaspoon each
5- Sufficient oil for deep frying
INGREDIENTS FOR CHAAT-:
1- Sweetened curd(whisked) – 1 cup
2- Imli/tamarind chutney – 2 tbsp
3- Coriander, mint chutney – 2 tbsp
4- Chaat masala – 2 tsp or tastewise
5- Pomegranate/anaar kernels, chopped grapes, besan boondi  and bhujia for garnishing
METHOD FOR PALAK PATTA BHAJIA -:
1- Add water, salt and spices to besan /chickpea flour to make a thick batter and keep at rest
2- Heat oil and coat palak leaves with batter and deep fry until golden brown and crisp
ASSEMBLING FOR CHAAT
1- Spread palak patta bhajia in a tray
2- Spread curd/dahi, both the chutneys over them
3- Sprinkle chaat masala over it
4- Garnish with all the ingredients mentioned above
5- Lip smacking palak patta chaat is ready to relish
The method is step by step with images
METHOD FOR PALAK PATTA BHAJIA -:
Add water, salt and spices to besan /chickpea flour to make a thick batter and keep at rest
Heat oil and coat palak leaves with batter and deep fry until golden brown and crisp
ASSEMBLING 
Spread palak patta bhajia in a flat dish or trey
Add  curd/dahi, both the chutneys over them
Sprinkle chaat masala over it
Garnish with all the ingredients mentioned above
Lip smacking palak patta chaat is ready to relish
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