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
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.