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.