Mexican Style Palak Chaat

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Ingredients:
35-40 fresh spinach/palak leaves
1 cup besan
1/4 cup rice flour
1 tsp amchur
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp haldi
salt to taste
water
oil for frying

For Salsa:
1 medium onion finely chopped
1 medium red tomato finely chopped
2 tbsp coriander leaves finely chopped
3-4 green chillies finely chopped
1 tsp black pepper powder
1 tbsp tomato juice
1 lemon juice
salt to taste

For Masala Nuts:
1 tbsp oil
1 tbsp ginger-garlic paste
1-2 tomatoes puree
1/2 cup boiled peanuts
1 tbsp red chilli powder
1 tbsp coriander powder
1 tsp amchur
1 tsp garam masala
salt to taste
1/4 cup water

For Cheesy Sauce:
1 tbsp butter
1 medium onion sliced
2 green chillies chopped
10-12 black peppercorns
200 ml fresh cream
250 gms processed cheese grated
salt to taste

Recipe:
1. Blend the 2-3 tomatoes. Strain and keep the puree aside for later use.
2. Boil peanuts till they are soft. Drain and keep it aside.
3. For Salsa: Take a mixing bowl, add chopped onions, tomatoes, coriander leaves, green chillies. To this add black pepper powder and salt. Finally add lemon juice and tomato juice. Mix well and keep it aside.
4. For Masala Nuts: In a pan, heat oil. Add ginger-garlic paste. Saute for a min. Add the prepared tomato puree. Let it simmer for two mins. Add boiled peanuts and mix well. To this add red chilli powder, amchur, coriander powder, garam masala and salt. Mix well. Add water and saute for 2-3 mins. Remove it in a bowl and keep it aside.
5. For cheesy sauce: In a pan, heat butter. To this add chopped onions, green chillies and black peppercorns. Saute for two mins. Add fresh cream and mix well. Saute for a min more.
Switch off the flame. Cover and keep it aside for 5-10 mins to get the tasty flavour to the cream. After 5-10 mins, strain the above creamy mixture and keep it aside.
Take the grated processed cheese in a glass bowl and using the double boiler method melts all the cheese to smooth texture. To this add the strained creamy mixture. Mix very well to form a smooth cheesy sauce.
6. For Palak Pakoras: Clean the palak leaves and keep it aside. 
In a mixing bowl, add besan, rice flour, haldi, red chilli powder, amchur, coriander powder and salt. Mix together. Add water to form the little thick smooth batter. 
Heat oil for frying. Dip the palak leaves into the batter and drop it in the hot oil for frying. Fry till they are golden brown. Remove them in the absorbent paper to soak the excess oil. Keep the pakoras aside.
7. For preparing the chaat: Take the big serving plate. Place all the palak pakoras, spread them all around the plate. Followed by spreading the cheese sauce all over the pakoras. Then spread the masala nuts gravy all over and above the cheese sauce. Finally spread the prepared salsa all over the prepared chaat. Serve immediately.
8. Enjoy the Yummy Mexican Style Palak Pakoras Chaat.







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