Ingredients

–              Kale leaf 400gms

–              Mint chutney 50gms

–              Saunth chutney 50gms

–              Yoghurt 50gms

–              Sugar syrup 20 ml

–              Red chili powder 5 gms

–              Chat masala 5gms

–              Besan (Chickpea flour) 100gms

–              Rice flour 50gms

–              Corn flour 25gms

–              Salt to taste

–              Pomegranate seeds 20gms

–              Sev 10gms

–              Green coriander to garnish

–              Ajwain 5gms

–              Turmeric powder 5gms

–              Refined oil for fry

Method

–              Batter – Add besan, rice flour and corn flour in a bowl and mix well. After mixing, add salt, turmeric powder, red chilli powder and ajwain. Add water and make a smooth batter of the mixture.

–              Blanch the kale leaves, cool it in ice water and then dry with paper towel. Heat oil in a frying pan. Fry the leaves with batter till it become crispy and golden brown. Mix yogurt with sugar syrup, to make the yogurt sweet.

–              Chaat – Keep the fried kale leaves in a serving plate. Pour mint chutney, tamarind chutney and sweet yoghurt on top. Sprinkle chaat masala.