BM # 54 Week 3 Day2
Born and brought up in Delhi, I have a true Delhite taste . I love the Gol gappas, the Dahi Wadas, chaats and all the street food available in this bustling city. If you have ever been to this city , you must have observed that the sweet shops have a Chaat counter outside their shops. These Chaat counters normally have Gol Gappas, Papdi Chaat, Dahi Wadas , Raj Kachori. A few of these also have Paalak ke patte ki chaat.
The Paalak or spinach leaves are dipped into a gram flour batter and fried into a lovely fritter and then chilled curd, sweet tamarind chutney are drizzled on this fritter. Chaat masala, peeli Mirch are then sprinkled. Trust me while I type this, my mouth is watering.
My theme for this week is Deep Fried Love and so I decided to post Spinach Pakodas which are the base of a chaat, just like papadi.
So let's get to the recipe, but before that we must make sure that we choose nice big clean fresh spinach leaves. We should remove the stalk and wash and gently wipe the leaves. Now our leaves are ready .
For the pakodas
10 - 12 spinach leaves
1/2 chick pea flour / besan
Salt to taste
Oil for frying
Wash and wipe the leaves , make sure they are completely dry.
You could leave the leaves in a colander for a while and then wipe each leaf with a kitchen towel.
Make a smooth batter of besan and water.
Add salt .
Dip these leaves into besan and deep fry to a nice crisp golden.
These fritters can be enjoyed just as they come out, steaming hot. You could sprinkle Chaat masala and enjoy as it is. But I love the Chaat made by those vendors in Delhi and on all my trips to Delhi I must make sure to eat this Chaat at least once.
These same pakodas are used for Chaat ,here is what you need
Boiled potatoes, cut into small cubes
Boiled kabuli chana, zero size
Sweet tamarind chutney
Red / yellow chilly powder
Salt to taste
Getting the Chaat ready
Place two or three of the spinach pakodas in a dish.
Sprinkle the boiled cubed potatoes and channa.
Add the whipped chilled curd, lavishly.
Drizzle some sweet tamarind chutney.
Drizzle the green chutney.
Sprinkle the spices.