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Spinach-Kale Pakoda Chaat

Feb-16-2016
Rupal Patel
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Spinach-Kale Pakoda Chaat RECIPE

This is my all time favourite chaat! You must try it and it would be your favorite too. But wait, you need recipe for that, right? I tried to make this chaat more healthy by adding some healthy ingredients in the chutney too. So hope you all will enjoy my healthy version of Spinach-Kale Pakoda Chaat. The recipe for all the 3 chutneys and sweet yogurt is on http://goodfoodgoodmoodbyrupal.blogspot.com/2015/05/spinach-kale-pakoda-chaat.html

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Fusion
  • Frying
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 1 cup Green Cilantro (dhaniya) Chutney
  2. 1/2 cup Garlic and red chili chutney
  3. 1 cup Tamarind and Dates Chutney
  4. 1 cup Sweet yogurt
  5. For the Pakodas:
  6. 20-30 mix of baby spinach and kale leaves
  7. 1 and 1/2 cup besan flour
  8. 1 tsp garlic paste
  9. 1 tsp chaat masala
  10. 1 tsp chaat masala
  11. Water as needed
  12. Salt to taste
  13. Oil to fry
  14. For garnishing:
  15. 1 bowl of mixed chopped onions, bell peppers, boiled potato and cilantro
  16. 1 cup sev
  17. Chaat masala to sprinkle

Instructions

  1. Green chutney: blend all the ingredients with little water to form a smooth paste. Transfer it into a bowl, keep aside.
  2. Tamarind and dates chutney: cook dates and tamarind with water in a pan for 10 mins. Add jaggery and cook till it dissolves and thickens a bit. Stir continuously.
  3. Add red chili pwd, black salt, cumin pwd and salt. Stir and simmer for 2 mins. Remove from stove and let it cool.
  4. Blend chutney with a little water to get a smooth paste. Strain the chutney and transfer in to a bowl, keep aside.
  5. Sweet yogurt: mix all the ingredients in a bowl with 2 spoonful of water and whisk till its smooth. Keep aside.
  6. Pakodas: add besan,salt, garlic paste, chopped cilantro and chaat masala in a bowl. Mix and add water to make a medium thin batter.
  7. Heat the oil. Dip the Spinach and Kale leaf one by one into the batter, deep fry till they turn crisp. Drain and on a paper towel. Cut the Pakodas in bit size. Sprinkle chaat masala on them.
  8. Transfer the Spinach and Kale mix pakodas on serving plates.
  9. Drizzle all the 3 chutneys and sweet yogurt on them. Sprinkle mix of chopped onions, bell peppers, boiled potatoes and cilantro and sev.
  10. Serve immediately for best taste.

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