Скачать или смотреть Patra Palak Katori Chaat | पातरा पालक कटोरी चाट | Chef Harpal Singh

Patra ko diya humne ek fantastic twist! Palak ka crunch aur khatta-meetha chaat ka punch – flavours ka dhamaaka in a katori style!

Yeh chaat ki recipe banegi aapki nayi obsession. Which topping would you pick for your Patra Palak Katori Chaat? Comments mein zaroor batana!

#PatraChaat #PalakKatoriChaat #PatraPalakKatoriChaat #chaatrecipes #desichaat #streetfoodsreimagined #crunchysnacks #indianstreetfood


Ingredients
For Patra Palak Roll:

1 bunch Colocasia (Arbi) Leaves
1 bunch Spinach Leaves
2 tbsp Sugar
1 cup Gram Flour (Besan)
1 tsp Black Salt
1 tsp Red Chilli Powder
½ tsp Carom Seeds (Ajwain)
½ tsp Turmeric Powder
½ tsp Chaat Masala
Salt – to taste
2 tbsp Tamarind Paste
Water – as required

Oil – for frying

For Sweet Chutney:
1½ cup Water
1 cup Sugar
1 tsp Red Chilli Powder
1 tsp Black Salt
1 tsp Chaat Masala
¼ tsp Carom Seeds (Ajwain)
Salt – to taste
1 tsp Dry Ginger Powder (Saunth)
½ tsp Fennel Powder

For Green Chutney:
1 cup Fresh Coriander Leaves
½ cup Mint Leaves
1 tbsp Ginger (chopped)
1 tsp Green Chilli (chopped)
1 tsp Black Salt
1 tsp Chaat Masala
Salt – to taste
½ no Lemon Juice
1 tbsp Water
Ice Cubes – as required

For Chaat Toppings:
2 no Potatoes (boiled & cubed)
2 tbsp Green Peas (boiled)
2 tbsp Green Sprouts (boiled)
1 tbsp Sugar
1 cup Curd
5–6 no Ice Cubes
½ tsp Rose Water
1½ tsp Red Chilli Powder
1 tsp Chaat Masala
¼ tsp Black Salt
½ no Lemon Juice
Red Chilli Powder – for sprinkling
Chaat Masala – for sprinkling
Onion (chopped) – for garnish
Tomato (chopped) – for garnish
Green Capsicum (chopped) – for garnish
Fresh Pomegranate Seeds – for garnish
Nylon Sev – for garnish



Method:-

1. In a bowl, mix sugar, gram flour, black salt, red chilli powder, carom seeds, turmeric powder, chaat masala, salt, tamarind pulp. Add water to make a thick, smooth paste.
2. Wash and wipe dry the Colocasia leaves. Place one leaf with the vein side up. Trim thick veins with a knife.
3. Spread besan paste on the leaf. Place spinach leaves on top, Place another leaf on top, spread more paste. Repeat for 3–4 leaves. Fold the sides and roll tightly like a log.
4. Place in a steamer on medium flame and steam for 20–25 minutes.
5. Place a sauce pan on medium flame and add water, sugar, red chilli powder, black salt, chaat masala, carom seeds, salt, dry ginger powder and fennel seeds powder mix well. Cook for 4-5 minutes until it thickens.
6. Now in a mixer jar add fresh coriander, mint leaves, chopped ginger, chopped green chilli, black salt, chaat masala, salt, ice cubed and water blend smooth paste.
7. Now squeeze half of lemon in green chutney and mix well. Then side out in a small bowl and leave aside.
8. In a mixing bowl add boiled potato and mashed well.
9. Now add red chilli powder, chaat masala, black salt, lemon juice, boiled green peas and boiled green sprouts mix well everything.
10. In another bowl add sugar, curd, ice cubed and rose water mix well.
11. Grease your molds (steel katoris or muffin cups) lightly with oil.
12. Take a steam vadi, and cut it into smaller pieces. Then add in mold and add on top another mold slightly press down so it takes the mold’s shape.
13. Place a kadai on medium flame and heat oil. Then fry the all katoris until crisp and golden brown in medium flame.
14. Assemble the fried katori in a platter and add prepared potato, sweet chutney, green chutney, sweet curd, chaat masala, red chilli powder, chopped onion, chopped tomato, pomegranate seeds and nylon Sev on top.


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