Patte ki Chaat
Batter fried nettle leaves with tangy sauce, spices and yoghurt
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Afternoon Tea, Side Dish, Snack
Cuisine Indian
- 20 nos Nettle leaves
- 50 gms Gram flour
- 90 ml Water
- ½ teaspoon Kala Namak
- ½ teaspoon Chilli powder
- ½ teaspoon Carom seeds
- 50 gms Pomegranate
- 40 gms Dairy-free yoghurt
- 10 gms Sev
- 1 tablespoon Coriander-chilli chutney
- 1 tablespoon Sonth ki chutney
- 1 teaspoon Chaat masala
- 500 ml Oil for frying
Wash and pat dry nettle leaves.
Make a thin batter by mixing gram flour and water. Insure there are no lumps, if you have lumps, then pass through a sieve.
Add kala namak, carom seeds and chilli powder to batter and mix well.
Heat oil in a pot or pan for frying. You will need about 500 ml of oil.
Coat each nettle leaf in gram flour batter and fry both sides till golden grown.
To assemble chaat. Arrange batter-fried nettle leaves on a plate.
Sprinkle chaat masala.
Add 2 tablespoon water to yoghurt to thin it down. Drizzle yoghurt on the nettle leaves. Followed by coriander and sonth chutney.
Sprinkle sev and pomegranate.
Serve immediately.
Keyword Chaat, finger food, Foragedfood, Indian snacks, Indian street food, Nettle