Paalak Patta Chaat – A Holi Recipe

Holi –  A festival of colors…A festival celebrating the advent of spring and the beauty of nature…A festival which makes you believe that colors do spread love…

Image cc: Google

Every holi is special and people prepare lots of traditional recipes in India. From Thandhai to Gujia to Papad to Chips to Samosas, Holi is meant for having deliciously flavored food and drinks… Chaat pakodi is also must have in almost all the North Indian homes and since Holi also marks the advent of summers, chilled coolers, ice creams etc are also consumed.

This Holi, I decided to give a try to a never tried before recipe – Paalak Patta Chaat… Infused with lots of flavors and colors, this recipe is a favorite of my family. This Thursday being Holi, we the #FoodieMonday team decided to come up with #HoliPlatter as a theme. Let’s have a look on my favorite Holi platter i.e. Paalak Patta Chaat. 🙂

       For Paalak Patta Pakora

• 10-15 fresh Spinach leaves
• 1 cup gramflour or besan
• Cumin seeds
• Garam masala
• Salt
• Water
• Oil for frying

       For White Peas

•  2 cups dry white peas – Soaked and Boiled
• 1 tsp salt
• 1 tsp Garam Masala powder
• 1 tsp Amchur powder
• A pinch of astoefida
  
  For Meethi Chutney – Sonth

• 2 cup Imli water – Soak imli overnight in water and drain in the morning. Save water.
• 2 medium sized Jaggery
• Red chilli powder
• 4-5 dates – finely chopped
• 1 tsp ginger – finely chopped
• A pinch of astoefida
• 1 tsp Cumin
• Salt as per taste
• 1 tsp Ghee

      For Green Chutney

• 1 cup clean and fresh coriander leaves
• 1/2 cup mint leaves
• 1 medium size tomato
• Amchur powder
• Jeera powder
• Salt
• Green chillies
• 1 tsp Ginger
• 1/2 tsp sugar
• Juice of 1 lemon

     For Curd

• 1 cup thick curd
• 2 tsp sugar

For Garnishing

• Julinne carrots or Pomegranate seeds
• Red chilli powder

 

Method

Paalak Pakoda – Wash and clean the spinach leaves. Prepare batter by mixing gramflour and spices. Dip spinach leaves into the same and fry in hot oil. Paalak Pakoda is ready.

Green chutney – Mix all the ingredients together and grind well in the grinder. Adjust taste accordingly.

Meethi Chutney or Sonth – Heat ghee in a pan. Add astoefida, cumid seeds and ginger. Let them warm up. Add imli water and let it simmer on high. Add jaggery and spices. Add dates and let them simmer well for 20 mins.

Curd – Mix curd well with sugar. Keep in the fridge.

White peas – Take boiled peas. Add the spices. Mix well. Add lemon juice and mix well.

When all the items are ready, arrange them beautifully on your platter and serve it hot.

For amazing discussions around the cuisines of the World, join my Facebook Food group – From the diaries of great cooks!

Let’s also get connected on Instagram – @KrispyKadhai 🙂

Bon appetito! 🙂

Disclaimer : All the images belong to Krispy Kadhai and Any kind of Plagiarism will not be tolerated.