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  • Writer's pictureKomal Soni

Kale Bhajiya Chaat


  • 8-10 Kale leaves

  • 1 cup Gram flour

  • 2 tablespoons rice flour

  • 1/2 teaspoon ginger paste

  • 1/2 teaspoon green chili paste

  • 1/2 teaspoon lemon juice

  • 1 teaspoon salt (or to taste)

  • 1/4 teaspoon asafetida

  • 1 teaspoon chili powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon chaat masala

  • 1/4 teaspoon pepper powder

  • Pinch of amchur powder

  • 1/4 teaspoon carom seeds

  • Water as required, to make batter

  • Oil for frying


  • 1 potato, peeled, boiled and cut in small cubes

  • 1 tomato, cut in small cubes

  • 1 small capsicum, cut in small cubes

  • 1 cup coriander, finely chopped

  • 1 cup thin sev

  • Sweet yogurt

  • Sweet chutney

  • Coriander chutney

  • Red chili chutney

  • Few pomegranate arils

  • Chili powder to sprinkle

  • Chaat masala to sprinkle


  • Take Kale leaves and wash them thoroughly with clean warm water.

  • Put it on a dry cloth and dry all the leaves properly to avoid popping when fry.

  • Meanwhile put oil to heat on a medium flame.

  • Now in a bowl, mix gram flour, rice flour, ginger paste, green chili paste, salt, asafetida, chili powder, cumin powder, turmeric powder, pepper powder, chaat masala, amchur powder, carom seeds, lemon juice.

  • Slowly add water and form a batter (not too thick not too runny)

  • Now dip Kale leaves one by one in the batter making sure it’s evenly coated and deep fry until crispy.

  • Now top each bhajiya with potatoes, tomatoes, capsicum, sweet chutney, green chutney, red chutney, sweet yogurt, sev and chopped coriander.

  • Sprinkle some pomegranate arils, chaat masala and serve immediately with your favorite chutney.

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