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Kale patta chaat

Patta chaat is a popular Indian street food snack that features crispy, fried spinach leaves topped with a medley of mint and tamarind chutneys and sweet yoghurt. This version uses kale instead of spinach leaves.

Kale patta chaat

Kale patta chaat Credit: Jiwon Kim

  • serves

    1-2

  • prep

    15 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

1-2

people

preparation

15

minutes

cooking

5

minutes

difficulty

Easy

level

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Ingredients

  • vegetable oil, for deep frying
  • ½ cup besan flour
  • 1 tbsp rice flour
  • ¼ cup water
  • a pinch bicarbonate soda
  • salt
  • 3 kale leaves
  • pinch chaat masala, to serve
  • caster sugar, to taste
  • full-fat yoghurt, to serve
  • tamarind and date chutney, to serve
Mint chutney
  • 1 bunch coriander, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 brown onion, roughly chopped
  • ½ cup lime juice
  • 3 cm x 3 cm piece ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 small green chillies
  • ½ tbsp black salt
  • 1 tbsp ground cumin
  • salt, to taste
  • 4-6 ice cubes

Instructions

  1. Preheat enough oil to deep-fry in a large, heavy-based saucepan to 180˚C.
  2. While the oil is heating, combine the besan, rice flour and the water in a large bowl to form a thick, flowing batter and set aside to rest for 5 minutes.
  3. While the batter is resting, combine the ingredients for the mint chutney in a blender or food processor and blitz until smooth. Set aside.
  4. Add the bicarb soda and a pinch of salt to the besan batter and whisk well to combine. Dip the kale leaves into the batter, then deep-fry until crisp. Remove from the hot oil and transfer to a plate and sprinkle with chaat masala.
  5. To serve, add a little caster sugar to the yoghurt to your taste. Mix well to combine.
  6. Serve the kale leaves with sweet yoghurt, mint chutney and tamarind and date chutney.

Note
• To make this a full meal, this dish goes well served with boiled potatoes, tinned chickpeas, grapes, pomegranate, extra coriander leaves and green papri (a deep fried crisp, flaky cracker). Serve with a sprinkle of chaat masala for extra flavour!


Photography by Jiwon Kim.


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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Street Treats

Street Treats

Watch the full episode here
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Watch the full episode here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 20 November 2023 9:59pm
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