1. For the Crispy Palak Patta – In a bowl, add the besan, rice
flour, jeera powder,
coriander powder, turmeric, salt and red chilli powder and mix well.
Add the water
and make a thick batter.
2. Take the spinach leaves, coat them with the batter and deep fry
till they are
about half cooked.
3. For the Dressing – In a bowl, add the tamarind water/pulp,
jaggery powder,
chopped coriander, chopped kaffir lime, chopped galangal, chopped
coriander and
chopped lemongrass. Mix well.
4. Flash-fry the spinach leaves till crispy.
5. For the Assembling – Coat the crispy palak patta with the
dressing and mix well.
1. For the Mixture – In a deep bowl, add the potatoes, chopped
onions, chopped green
chilli, chopped coriander, saunth chutney and hari chutney. Mix
well.
2. For the Khachad – In a bowl, add the crushed cornflakes and peri
peri powder and
mix well.
3. For the Bread – In a pan, put butter and heat it. Sear the
Sourdough Bread on
both sides till crispy.
4. For the Assembling – Take the seared Sourdough bread, put the
potato mixture on
top, add the peri-peri cornflakes, nylon sev and some chopped
coriander.
1. For the Sweet Curd – In a deep bowl, add the curd, sugar and mix
well.
2. For the Guacamole – In a bowl, add the avocado and mash with a
fork. Add the
chopped onions, tomatoes, green chilli, coriander and salt. Finish
with some lemon
juice
3. Thecha – In a Mortar and Pestle, add the green chilli, garlic,
peanuts and
mustard oil. Mash together till a chunky mixture is formed.
4. For the Assembling – Take the gol gappa shells, add the
guacamole, thecha and top
it off with the sweet curd. Garnish with chopped coriander.
1. For the Muhammara – In a tray, add the red bell pepper, garlic,
tomatoes and
walnuts. Roast them at 180 Deg C for 15 mins and blend into a fine
puree. Season
with salt.
2. For the Stuffing – In a pan, add the oil and heat it. Now, add
all the spices and
mix well, Add the grated boiled potatoes, mix well. Now add the
chopped coriander
and mix well.
3. For the Batter – In a bowl, add the rice flour and besan. Add the
spices and
water. Mix well till a thick batter is formed.
4. For the Mirchi Vada – Make a slit vertically on the top of the
Bhavnagiri chilli
and fill it with the cooled potato mixture. Coat it with the batter
and deep fry
till crispy.
5. For the Assembling – Layer the Muhamara on the base, place the
mirchi vada above
it and sprinkle some chaat masala on top.