<p>When it randomly starts to rain in the evening, one can’t help but crave for crispy and crunchy ‘pakoras’ with a hot cup of tea to go with it. <br /> <br />While it’s made differently in various parts of the country, Chef Raheel Ahmad from Bengaluru Marriott Hotel, Whitefield, brings his own twist to the lipsmacking snack. <br /><br />The street ‘chaat’ drizzled with all the tangy goodness takes one’s taste buds on a journey like never before.<br /><br />Karara palak pakora chaat<br />Spinach - 200 gms<br />Gram flour - 100 gms<br />Cumin seeds - 5 gms<br />Ajwain seeds - 5 gms <br />Red chilli powder - 5 gms<br />Turmeric powder - 5 gms<br />Black pepper powder - 5 gms<br />Chaat masala - 5 gms<br />Yogurt - 30 gms<br />Coriander and mint chutney - 30 gms<br />Coriander leaves - 5 gms<br />Sev - 50 gms<br />Tamarind chutney - 30 gms<br /><br />Method<br />1. Wash fresh spinach leaves and pat dry.<br />2. Make a smooth batter with gram flour, ajwain, salt, cumin seeds, turmeric powder, red chilli powder, water and ginger-garlic paste. The batter should be thin.<br />3. Heat oil in a ‘kadhai’ for deep frying. When it gets medium hot, put the battered leaves in it one by one and fry them gradually. Make sure that the leaves don’t stick to each other.<br />5. When the leaves become crisp, remove from the ‘kadhai’ and place them on a <br />platter lined with absorbent paper.<br />6. Now layer the leaves and drizzle it with tamarind chutney, mint chutney and <br />sweetened curd.<br />7. Sprinkle roasted cumin powder, ‘chaat masala’ and chilli powder.<br />8. Put ‘sev’ on top and garnish it with chopped coriander. Layer the three sauces in a shot glass and sprinkle with ‘sev’. <br /><br />Coriander and mint chutney<br />Chopped mint and coriander leaves - 1 cup each<br />Green chilli - 1 no<br />Ginger - 1/2 inch<br />Cumin powder - 1 tsp<br />Lemon juice - 1 or 2 tbsps<br />Rock salt to taste<br />Water (chilled to blend)</p>.<p><br />Method<br />1. Blend all the above mentioned ingredients and finally add salt.</p>
<p>When it randomly starts to rain in the evening, one can’t help but crave for crispy and crunchy ‘pakoras’ with a hot cup of tea to go with it. <br /> <br />While it’s made differently in various parts of the country, Chef Raheel Ahmad from Bengaluru Marriott Hotel, Whitefield, brings his own twist to the lipsmacking snack. <br /><br />The street ‘chaat’ drizzled with all the tangy goodness takes one’s taste buds on a journey like never before.<br /><br />Karara palak pakora chaat<br />Spinach - 200 gms<br />Gram flour - 100 gms<br />Cumin seeds - 5 gms<br />Ajwain seeds - 5 gms <br />Red chilli powder - 5 gms<br />Turmeric powder - 5 gms<br />Black pepper powder - 5 gms<br />Chaat masala - 5 gms<br />Yogurt - 30 gms<br />Coriander and mint chutney - 30 gms<br />Coriander leaves - 5 gms<br />Sev - 50 gms<br />Tamarind chutney - 30 gms<br /><br />Method<br />1. Wash fresh spinach leaves and pat dry.<br />2. Make a smooth batter with gram flour, ajwain, salt, cumin seeds, turmeric powder, red chilli powder, water and ginger-garlic paste. The batter should be thin.<br />3. Heat oil in a ‘kadhai’ for deep frying. When it gets medium hot, put the battered leaves in it one by one and fry them gradually. Make sure that the leaves don’t stick to each other.<br />5. When the leaves become crisp, remove from the ‘kadhai’ and place them on a <br />platter lined with absorbent paper.<br />6. Now layer the leaves and drizzle it with tamarind chutney, mint chutney and <br />sweetened curd.<br />7. Sprinkle roasted cumin powder, ‘chaat masala’ and chilli powder.<br />8. Put ‘sev’ on top and garnish it with chopped coriander. Layer the three sauces in a shot glass and sprinkle with ‘sev’. <br /><br />Coriander and mint chutney<br />Chopped mint and coriander leaves - 1 cup each<br />Green chilli - 1 no<br />Ginger - 1/2 inch<br />Cumin powder - 1 tsp<br />Lemon juice - 1 or 2 tbsps<br />Rock salt to taste<br />Water (chilled to blend)</p>.<p><br />Method<br />1. Blend all the above mentioned ingredients and finally add salt.</p>
