'Full recipe for Mexican Palak Chaat Prep time: 30 minutes Cooking time: 30 minutes Serves: 4 • Spinach leaves 30 nos. • Oil for frying For salsa Ingredients: • Tomatoes 4-5 nos. (diced) • Onions 3-4 nos. (chopped) • Fresh Jalapeno ½ cup (chopped) • Black pepper a pinch • Salt to taste • Coriander leaves (handful) • Lemon juice 1 nos. • Tomato juice 1 tbsp (optional) Method: • In a mixing bowl mix all the ingredients well. Chill in the refrigerator For the masala beans Ingredients: • Oil 1 tbsp • Ginger garlic paste 1 tbsp • Tomato puree ½ cup • Salt to taste • Red chilly powder 1 tbsp • Coriander powder 1tbsp • Amchur powder 1 tsp • Garam masala 1 tsp • Rajma (kidney beans) 1 cup (boiled) • Water 250 ml Method: • Heat oil in a pan add ginger garlic paste sauté them for 1-2 minutes. • Add tomato puree, salt to taste, all the powdered spices and cook for 2-3 minutes. • Add water to adjust the consistency. For the cheese sauce Ingredients: • Butter 1 tbsp • Onion 1 medium sized (sliced) • Green chillies 1-2 no. • Black peppercorns 10-12 • Fresh cream 200 ml • Processed cheese 250 gm Method: • Heat the butter in a pan, add onions, green chillies and black peppercorns, sauté till onions turn soft. • Add fresh cream, let the cream simmer, cover and let it rest for 5-7 minutes. • Place a bowl over a boiling water sauce pan. The base of the bowl should not touch the water. Add the cheese in that bowl, strain and add cream made with onions. • Whisk well until the cheese melts & the sauce obtains the smooth texture. For the batter • Gram flour 1 cup • Rice flour 1/4th cup • Salt to taste • Red chilly powder 1 tsp • Coriander powder 1tsp • Ajwain 1 tsp • Amchur 1 tsp • Water as required Method: • In a mixing bowl add all the ingredients and mix. • Add water as required to make the batter. Whisk ensuring no lumps. Rest the batter for 15-20 minutes. Assembly: • Dip the spinach leaves and coat well. • Heat oil for frying, fry it on medium high flame until crisp and golden brown. • Place it over all the plate, top it with cheese sauce, salsa, masala beans and fresh jalapeno. • Enjoy the delicacy immediately to avoid it from getting soggy. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ'
Tags: Recipes , Chef , Indian Cuisine , Your Food Lab , sanjyot keer , monsoon recipes , street foood , mexican indian fusion food
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