I've eaten PALAK CHAT in restaurants. First when i ordered this dish, I thought palak will chopped or ground and the dish might've been prepared. When the dish came on the table I was shocked seeing that each leaf used full and as it is.... The look of the dish seems complex but while preparing its very easy.........
Palak - 20 to 25 leaves (all medium sized), Besan (Gram flour, kadale hittu) - 1 1/2 cups, Rice flour - 1/2 cup, Corn flour - 3 spoons, Ajwain (carom seeds) - 1/2 spoon, Red chilli powder - 1 spoon, Oil - for deep frying, Salt - as per taste.
Potato - 3 big, Pudina chatni/green chatni - 1 cup, Sweet chatni/Imli chatni - 1 cup, Sev - 250 gms, Salt - as per taste.
Wash and clean the palak leaves properly.Mix the besan, rice flour, corn flour, ajwain, red chilli powder, salt and little water to make a smooth and thin batter.Dip each palak leaf in the batter and deep fry in hot oil till they're dee…