Palak Patta Chaat Recipe | Kokum Chutney | कुरकुरी पालक पत्ता चाट | Chef Sanjyot Keer
243.9 هزار بار بازدید -
2 سال پیش
-
Full written recipe for Palak
Full written recipe for Palak Patta Chaat
Prep time: 20-25 minutes.
Cooking time: 50-55 minutes (excluding soaking time)
Serves: 4-5 people
Kokum Chutney
Ingredients:
KOKUM| कोकम 50 GRAMS
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 400 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
ROASTED CUMIN POWDER | जीरा पाउडर 2 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
GINGER POWDER | सौंठ पाउडर 1/4 TSP
WATER | पानी 400 ML
Method:
Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
Then switch on the flame to high & cook until all the jaggery melts.
Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.
Green chutney
MINT | पुदीना 1/2 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 1 INCH
BLACK SALT | काला नमक 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
Your green chutney for chaat is ready.
Curd
Ingredients:
CURD | दही 2 CUPS
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
BLACK SALT | काला नमक 1/2 TSP
Method:
Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
Once sieved, whisk the curd using a whisk for a few seconds.
Your seasoned curd is ready.
Palak Patta
Method:
GRAM FLOUR | बेसन 1.5 CUPS
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोड़ा 2 PINCHES
WATER | पानी AS REQUIRED
SPINACH | पालक AS REQUIRED
Method:
In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
Heat oil until it becomes moderately hot (170C).
Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
Your crispy palak for palak patta chaat is ready.
Assembly:
PALAK PATTA
CURD
DABI BHALLA MASALA
GREEN CHUTNEY
KOKUM CHUTNEY
NYLON SEV
FRESH CORIANDER
POMEGRANATE
Dahi Bhalla masala: Super Soft Dahi Bhalle Recipe | Dahi ...
Meethi chutney: Pani Puri Recipe | Perfect Crispy Pur...
#YFL #SanjyotKeer #palakpattachaat
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
Chapters
Intro 0:00
Kokum chutney 1:00
Spicy green chutney 3:34
Seasoned Curd 4:06
Palak patta 5:13
Plating 7:50
Outro 8:52
Prep time: 20-25 minutes.
Cooking time: 50-55 minutes (excluding soaking time)
Serves: 4-5 people
Kokum Chutney
Ingredients:
KOKUM| कोकम 50 GRAMS
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 400 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
ROASTED CUMIN POWDER | जीरा पाउडर 2 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
GINGER POWDER | सौंठ पाउडर 1/4 TSP
WATER | पानी 400 ML
Method:
Add the kokum into a bowl & pour hot water over it just to cover the kokum, let the kokum soak for 1-1.5 hours.
Once soaked transfer the kokum into mixer grinder jar & grind it into a fine paste.
Transfer the paste into a deep pan or a stock pot & add jaggery along with all the remaining ingredients of the kokum chutney.
Then switch on the flame to high & cook until all the jaggery melts.
Once the jaggery melts lower the flame to medium low & cook the chutney until it reduces & thickens up a bit, this process will take 25-30 minutes.
To check if the chutney is ready, dip a spoon into the chutney, the chutney should coat the backside of the spoon.
Switch off the flame & cool down the chutney completely, then transfer it into an airtight jar or a container.
Your kokum chutney is ready, you can store it in the fridge & use it for upto a month.
Green chutney
MINT | पुदीना 1/2 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 1 INCH
BLACK SALT | काला नमक 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the green chutney into a mixer grinder jar & grind it into a fine chutney.
Your green chutney for chaat is ready.
Curd
Ingredients:
CURD | दही 2 CUPS
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP
BLACK SALT | काला नमक 1/2 TSP
Method:
Place a large sieve over a bowl & add the curd, powdered sugar & black salt in it, sieve all the ingredients together using a spoon or a spatula.
Once sieved, whisk the curd using a whisk for a few seconds.
Your seasoned curd is ready.
Palak Patta
Method:
GRAM FLOUR | बेसन 1.5 CUPS
CORN FLOUR | कॉर्न फ्लोर 1/2 CUP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोड़ा 2 PINCHES
WATER | पानी AS REQUIRED
SPINACH | पालक AS REQUIRED
Method:
In a large bowl add gram flour, corn flour, carom seeds, salt, baking soda & water, whisk well to make a batter of flowing consistency.
Wash the spinach leaves well & pat dry them using a tissue paper or a cloth.
Heat oil until it becomes moderately hot (170C).
Dip the spinach leaves into the batter & then carefully drop them into the hot oil, fry them spinach over high flame until crisp & light golden brown.
Once fried transfer the fried spinach onto a sieve so that all the excess oil drips off.
Your crispy palak for palak patta chaat is ready.
Assembly:
PALAK PATTA
CURD
DABI BHALLA MASALA
GREEN CHUTNEY
KOKUM CHUTNEY
NYLON SEV
FRESH CORIANDER
POMEGRANATE
Dahi Bhalla masala: Super Soft Dahi Bhalle Recipe | Dahi ...
Meethi chutney: Pani Puri Recipe | Perfect Crispy Pur...
#YFL #SanjyotKeer #palakpattachaat
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
Chapters
Intro 0:00
Kokum chutney 1:00
Spicy green chutney 3:34
Seasoned Curd 4:06
Palak patta 5:13
Plating 7:50
Outro 8:52
2 سال پیش
در تاریخ 1401/09/02 منتشر شده
است.
243,926
بـار بازدید شده