If you've ever crunched right into a plate of palak patta chaat, you know it's a textural dream—crispy spinach leaves, tangy chutneys, cool yogurt, and a dusting of spice. However traditional versions are deep-fried, regularly making this cherished street snack a guilty delight. Now, there’s correct news: you could enjoy all the taste and crunch with 0 oil and 0 guilt.
The name of the game lies in baking or air-frying the spinach leaves. Start by washing and punctiliously drying fresh palak leaves—moisture is the enemy of crispiness. Dip every leaf into a spiced besan (gram flour) batter—mild, no longer heavy—and then region them on a parchment-lined tray. Pop them into a preheated oven or air fryer till they’re golden and crisp.
The toppings are wherein this chaat actually shines. Use chilled yogurt whisked until clean, candy and tangy tamarind chutney, zesty inexperienced chutney, and a sprinkle of roasted cumin powder, chaat masala, and pink chili powder. Garnish with finely chopped onions, tomatoes, coriander, and if you're feeling fancy, a few pomegranate seeds.
This no-oil palak patta chaat gives you the identical delightful explosion of flavors and textures, without the heaviness of fried food. It’s best as a celebration appetizer, tea-time deal with, or even a light dinner.
Healthful doesn’t should mean boring—and with this model, you get the first-class of both worlds: crunch and sense of right and wrong in each chew.
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