Authentic Palak Patta Chaat Recipe-Delhi style Spinach leaf Chaat

To begin making, the Palak Patta Chaat preparation guide, first let us shallow fry the spinach/palak leaves.

Wash and parched the palak leaves.In a mixing container, combine gram dusting seasoning, seasoning and Eno along with 2 tablespoons of aqua to make a dropping consistency paste.

agitate well and set aside.In a kadai, bring to temperature oil on medium flame, dip each spinach/palak leaf in the gram dusting seasoning paste and coat it completely gradually put them into the oil and deep shallow fry until golden brown in color.empty out them on an absorbent paper and plate it in a platter to make the chaat.To make the Palak Patta Chaat, arrange the fried palak pattas on a plate.In a mixing container, combine grated carrots, mashed potatoes and diced onions with some chaat masala.Place a little bit of the carrot-potato-shallot mixture on each of the fried palak leaves.Next, spoon a teaspoon of each dhaniya-pudina chutney,  date and tamarind Chutney and  lahsun ki chutney on each of the palak pattas.Top this with a teaspoon of curd .Finally shower some red chilli dusting seasoning, Cumin dusting seasoning and chaat masala.finish off with Sev and enjoy.enjoy this Palak Patta Chaat preparation guide along with fiery Black Chickpeas Sprouts Salad Chaat preparation guide and Delhi Style Matar Chaat (Matra) preparation guide (fiery & tangy parched Green Peas Curry Curry preparation guide) at your chaat parties or as part of your festive feasts like Holi and Diwali.