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.