Kale patta chaat

Patta chaat is a popular Indian street food snack that features crispy, fried spinach leaves topped with a medley of mint and tamarind chutneys and sweet yoghurt. This version uses kale instead of spinach leaves.

Kale patta chaat Credit: Jiwon Kim

• serves

  1

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• vegetable oil, for deep frying
• ½ cup besan flour
• 1 tbsp rice flour
• ¼ cup water
• a pinch bicarbonate soda
• salt
• 3 kale leaves
• pinch chaat masala, to serve
• caster sugar, to taste
• full-fat yoghurt, to serve
• tamarind and date chutney, to serve

Mint chutney

• 1 bunch coriander, roughly chopped
• 1 bunch mint, roughly chopped
• 1 brown onion, roughly chopped
• ½ cup lime juice
• 3 cm x 3 cm piece ginger, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 small green chillies
• ½ tbsp black salt
• 1 tbsp ground cumin
• salt, to taste
• 4-6 ice cubes

Instructions

1. Preheat enough oil to deep-fry in a large, heavy-based saucepan to 180˚C.
2. While the oil is heating, combine the besan, rice flour and the water in a large bowl to form a thick, flowing batter and set aside to rest for 5 minutes.
3. While the batter is resting, combine the ingredients for the mint chutney in a blender or food processor and blitz until smooth. Set aside.
4. Add the bicarb soda and a pinch of salt to the besan batter and whisk well to combine. Dip the kale leaves into the batter, then deep-fry until crisp. Remove from the hot oil and transfer to a plate and sprinkle with chaat masala.
5. To serve, add a little caster sugar to the yoghurt to your taste. Mix well to combine.
6. Serve the kale leaves with sweet yoghurt, mint chutney and tamarind and date chutney.

Note

• To make this a full meal, this dish goes well served with boiled potatoes, tinned chickpeas, grapes, pomegranate, extra coriander leaves and green papri (a deep fried crisp, flaky cracker). Serve with a sprinkle of chaat masala for extra flavour!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Street Treats

Watch the full episode here

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Watch the full episode here

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