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http://www.lifestylefood.com.au/recipes/16112/palak-patta-chat

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Aki's Palak Patta Chat

Try award-winning chef Kumar Mahadevan's signature entree dish.

Ingredients

  • Mint and coriander chutney

  • Date and tamarind chutney

  • Yoghurt dressing

Method

  • 1.

    Combine flours, chilli powder and 2 teaspoons salt in a bowl, make a well in the centre, then gradually add 350ml water and whisk until smooth. Cover and stand until required.

  • 2.

    For mint and coriander chutney, process all ingredients with 1 teaspoon salt and ½ teaspoon freshly ground black pepper in a food processor until smooth. Transfer to a small bowl, cover and stand until required.

  • 3.

    For date and tamarind chutney, combine all ingredients in a small saucepan and cook over low heat for 10 minutes or until soft. Strain mixture through a fine sieve, cool, then cover and stand until required.

  • 4.

    For chilli and tomato chutney, combine all ingredients in a small saucepan and simmer for 10-15 minutes over low heat or until soft. Strain mixture through a fine sieve, cool, then cover and stand until required.

  • 5.

    For yoghurt dressing, combine all ingredients, season to taste with sea salt, then cover and refrigerate until required.

  • 6.

    Heat oil in a deep-fryer or large saucepan to 180C. Dip spinach leaves, one at a time, into batter, shaking off excess, then deep-fry, in batches, until crisp and golden. Drain on absorbent paper.

  • 7.

    To serve, divide fried spinach leaves among plates, scatter with chopped potato and chickpeas, spoon over a little yoghurt dressing, then top with 1 teaspoon each of the chutneys. Sprinkle with coriander leaves and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Aki's Palak Patta Chat.

 
 

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