Sunday, 28 December 2014

Palak ki Chaat

Today I am at a loss for words. It is not the writer's block that I am going through, rather a personal conflict is making me hold back. The cold is intensifying, both outside and inside. And it doesn't help that the fire is dying. Perhaps, a little kindling of the fire is in order to warm things up.

If the kindling is taking time, the best way to cope up with the cold is to embrace it and all that it brings with it. Because every season holds something good, like winters in India are loaded with fresh, crisp greens. I wouldn't be overstating if I said many of us await winters for the green goodness it brings along. However, unless you know how to use these greens, you will be only cursing the harsh winters, much like in life when you fail to acknowledge the good in it only because you are busy fiddling with all that went wrong.

Today's recipe is an assembly of winter fresh spinach leaves that are crisp and golden, which takes a detour from the usual gravies and salads. Topped with smooth sweetened curds, and tangy tamarind and date sauce, this Palak ki Chaat is the perfect recipe for a quick evening snack or a prepare ahead party snack. 

I like the way it's sheer ease and simplicity give it the much deserved elegance and attraction. When served on a platter, the ensemble speaks to the eyes that behold it with as much force as the dripping decadence speaks to the palette. 

The cold is a matter of time and it will pass away, but so will the greens if you choose to let them be swayed away in the winds. Hold on to the good and cherish it while it lasts.

Enjoy the recipe.


Gram flour- 1 cup
Water- 1 and a half cup
Salt to taste
Fresh spinach leaves- 400 gm
Sweetened curd- 1 cup
Tamarind sauce- 1/4 cup
Salt and red chilly powder to taste
Oil for deep frying


Wash spinach leaves thoroughly and remove stems, leaves a about 2 inches of stalk to hold. Avoid using small leaves.

In a bowl, make a slurry of gram floor with water, adding salt to taste. The slurry should be thick enough to coat the back of a spoon.

Heat oil for deep frying.

Dip spinach leaves one by one in gram flour slurry and put in hot oil. Don't crowd the oil. Fry only about 4-5 leaves at one time. Deep fry till leaves turn a dark shade of green.

Let cool down.

For assembling:

Take 3-5 leaves in a bowl and top with sweetened curd. Drizzle some tamarind sauce. 

Sprinkle some salt and red chilly powder if desired.