This is not the traditional way of making chaat! It is usually made with papri, but we used spinach / Palak leaves as well. It gives it a nice crunch and adds to the flavour. It’s absolutely delicious and a must-try!
1. 12-14 spinach leaves / Palak
2. 1 cup besan
3. 1 cup of water
4. 1/2 tsp salt + a pinch for the yogurt
5. 1/2 chilli powder
6. Pinch of carom seeds (ajwain)
7. 1 box of yogurt
8. 6-7 tbsp of tamarind sauce
9. 4 tbsp hari chutney
10. 3 tbsp Haldiram’s bhujia
11. 6-7 papris
12. Orange segments from one orange (or can use pomegranate)
13. 1/2 tsp chaat masala
14. 4 small sized potatoes
15. 1/4 tsp sugar
16. Pinch of cumin / jeera powder
1. Whisk Greek yogurt till it is smooth. Add a pinch of salt, 1/4 tsp sugar, pinch of jeera powder. Keep aside
2. Boil the potato and then peel it. Let it cool and cut it into cubes. Keep aside
3. Mix the besan and water with salt, chilli powder and ajvain till the consistency becomes like cake batter. Take care while whisking to ensure no lumps are formed
4. Wash the spinach leaves and pat dry.
5. Take a small wok and fill 3/4 of it with oil. Heat till it splutters is it hot
6. Dip each leaf individually in the batter till it is well coated and slip it into the hot oil carefully. Turn it after 30-40 seconds till both sides are brown and crispy. Do this till the whole batch is done
7. Take a large platter which you would serve the chaat in. Put the palak at the bottom with some distance between each piece, layering the base.
8. Put the potatoes evenly on top of the spinach / Palak leaves
9. Pour the yogurt on top
10. Add the hari chutney and the broken pieces of papri
11. Finally, add the tamarind sauce, the orange segments and the bhujia.
12. Sprinkle some chaat masala on top.