Palak Sakoda Chaat UP Special Chaat Sanjeev Kapoor Khazana

A very authentic regional recipe, a street food actually served in a kulhad. The lovely spiced gram flour dumplings are simmered in a thick tomato gravy.

PALAK SAKODA CHAAT

Ingredients

2 cups shredded spinach leaves (palak)
1 cup + 2 tbsps gram flour (besan)
1 tbsp chopped garlic
2 tsps ginger-green chilli paste
tsp turmeric powder
4 tsps coriander powder
tsp carom seeds (ajwain)
tsp sugar
tsp garam masala powder
Salt to taste
cup chopped spring onions greens
cup chopped spring onions bulbs
3 tbsps oil + for deep frying
10-12 black peppercorns
10-12 cloves
1 black cardamom
4-5 green cardamoms
1 inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
2 green chillies, slit
1 tbsp ginger-garlic paste
1 cup onion paste
1 cup fresh tomato puree
tsp red chilli powder
tsp dried mango powder
2 tbsps chopped fresh coriander leaves

Method

1. Heat sufficient oil in a kadai.
2. Take spinach leaves in a bowl. Add 1 cup gram flour, garlic, ginger-green chilli paste, tsp turmeric powder, 2 tsps coriander powder, carom seeds, sugar, garam masala powder, salt, spring onion greens, spring onion bulbs, 1 tbsp oil, 2-3 tbsps water and mix well.
3. Add remaining gram flour and mix well.
4. Drop small portions of spinach mixture in hot oil and deep fry till golden brown and crisp.
5. Drain on absorbent paper and set aside.
6. Grind black peppercorns, cloves, black cardamom, green cardamoms, cinnamon and bay leaf to a coarse powder.
7. Heat 2 tbsps oil in a nonstick pan. Add cumin seeds and once they start to change the colour, add green chillies, ginger-garlic paste and saut for 30 seconds.
8. Add onion paste and saut till golden brown. Add tomato puree and saut till oil separates.
9. Add remaining turmeric powder, red chilli powder, remaining coriander powder, 2 tsps of prepared spice mix, dried mango powder, salt and mix well.
10. Add cup water and mix well.
11. Take remaining gram flour in a bowl. Add 1 cup water and whisk well. Add this mixture to the pan and mix well.
12. Add 2 cups water and mix well. Once the mixture comes to a boil, add the prepared pakodas, coriander and mix well.
13. Transfer into serving bowl and serve hot.

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