Holi Just Got Tastier With Saransh Goila And Parth Bajaj’s Stuffed Palak Patta Chaat; Recipe Inside

Chaat is an essential part of Holi celebrations, adding a burst of flavour and vibrancy to the festivities. And what better way to elevate your Holi party than with a unique and delectable chaat recipe like stuffed palak patta chaat? This creation by Chef Saransh Goila and Parth Bajaj is a delightful twist on the traditional chaat and is simply perfect to enjoy this Holi.

Turn Up The Flavour With Stuffed Palak Patta Chaat

Stuffed Palak Patta Chaat is a mesmerising fusion of colours, textures, and flavours, perfectly encapsulating the essence of Holi festivities. Every element harmonises to create a symphony of taste sensations, leaving you craving more. This chaat is not just a dish; it’s a celebration on a plate, inviting you to savour the joyous spirit of Holi in every mouthful. Bookmark this amazing recipe right away!

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Try This Recipe To Take Holi To A Whole New Level

 

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A post shared by Saransh Goila (@saranshgoila)

Now, let’s dive into the recipe:

Ingredients:

• 250g Baby Palak (Spinach) leaves, plucked and washed
• 4 Boiled potatoes
• 2 Green chillies, chopped
• Handful of fresh coriander, chopped
• 1 inch Ginger, chopped
• 1 tsp. Bhuna jeera powder (Roasted cumin powder)
• 1 tsp. Red chilli powder
• 2 tsp. Coriander powder
• 1/4 tsp. Haldi powder (Turmeric powder)
• Salt to taste
• 2 tsp. Aamchur powder (Dry mango powder)
• 1 tsp. Chaat masala
• 1 cup Besan (Gram flour)
• 1/2 cup Rice flour
• Salt to taste
• 1/4 tsp. Haldi powder
• Water (as needed)
• Oil for frying
• Dahi (Yoghurt)
• Meethi (Tamarind) Chutney
• Green chutney
• Sev (Indian crispy noodles)
• Anar (Pomegranate seeds)
• Chaat masala (for sprinkling)
• Ginger (julienned, for garnish)

Method:

1. In a bowl, mash the boiled potatoes. Add chopped green chillies, fresh coriander, chopped ginger, bhuna jeera powder, red chilli powder, coriander powder, haldi powder, salt, aamchur powder, and chaat masala. Mix well to form a smooth mixture.
2. In another bowl, prepare the batter for coating. Mix besan, rice flour, bhuna jeera powder, haldi powder, and salt. 
3. Take two baby spinach leaves, spread a thin layer of the potato mixture on one leaf, and sandwich it with another leaf.
4. Heat oil in a frying pan. Dip the stuffed palak patta in the prepared besan batter and fry in hot oil until golden brown and crispy.
5. For the second fry, heat the oil to a higher temperature and fry the stuffed palak patta again until it becomes extra crispy. 
6. To assemble, place the fried, stuffed palak patta on a serving plate. Top each with a dollop of dahi, meethi chutney, green chutney, sev, anar, and sprinkle chaat masala.
7. Garnish with julienned ginger.
8. Serve immediately and enjoy the burst of flavours in every bite.

Get ready to impress your guests with this innovative stuffed palak patta chaat!

Cover Image Courtesy: Saransh Goila/Instagram