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Mexican Palak Chaat | मेक्सिकन पालक चाट | Chef Sanjyot Keer

Mexican Palak Chaat | मेक्सिकन पालक चाट | Chef Sanjyot Keer

Full recipe for Mexican Palak Chaat

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 4

• Spinach leaves 30 nos.
• Oil for frying

For salsa
• Tomatoes 4-5 nos. (diced)
• Onions 3-4 nos. (chopped)
• Fresh Jalapeno ½ cup (chopped)
• Black pepper a pinch
• Salt to taste
• Coriander leaves (handful)
• Lemon juice 1 nos.
• Tomato juice 1 tbsp (optional)
• In a mixing bowl mix all the ingredients well. Chill in the refrigerator

For the masala beans
• Oil 1 tbsp
• Ginger garlic paste 1 tbsp
• Tomato puree ½ cup
• Salt to taste
• Red chilly powder 1 tbsp
• Coriander powder 1tbsp
• Amchur powder 1 tsp
• Garam masala 1 tsp
• Rajma (kidney beans) 1 cup (boiled)
• Water 250 ml
• Heat oil in a pan add ginger garlic paste sauté them for 1-2 minutes.
• Add tomato puree, salt to taste, all the powdered spices and cook for 2-3 minutes.
• Add water to adjust the consistency.

For the cheese sauce
• Butter 1 tbsp
• Onion 1 medium sized (sliced)
• Green chillies 1-2 no.
• Black peppercorns 10-12
• Fresh cream 200 ml
• Processed cheese 250 gm
• Heat the butter in a pan, add onions, green chillies and black peppercorns, sauté till onions turn soft.
• Add fresh cream, let the cream simmer, cover and let it rest for 5-7 minutes.
• Place a bowl over a boiling water sauce pan. The base of the bowl should not touch the water. Add the cheese in that bowl, strain and add cream made with onions.
• Whisk well until the cheese melts & the sauce obtains the smooth texture.

For the batter
• Gram flour 1 cup
• Rice flour 1/4th cup
• Salt to taste
• Red chilly powder 1 tsp
• Coriander powder 1tsp
• Ajwain 1 tsp
• Amchur 1 tsp
• Water as required
• In a mixing bowl add all the ingredients and mix.
• Add water as required to make the batter. Whisk ensuring no lumps. Rest the batter
for 15-20 minutes.

• Dip the spinach leaves and coat well.
• Heat oil for frying, fry it on medium high flame until crisp and golden brown.
• Place it over all the plate, top it with cheese sauce, salsa, masala beans and fresh jalapeno.
• Enjoy the delicacy immediately to avoid it from getting soggy.

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