Chef Ranveer Brar Shares Tangy And Crispy Palak Patta Chaat Recipe For Monsoon Cravings

It is crispiness in a new format, bringing in the enhanced flavours of the chaat.

The recipe comprises a variety of layers that have the potential to be the culinary highlight of the day. It includes chutneys like amchur chutney for the perfect tanginess, while the crispiness comes from the fried spinach leaves.

As per the chef, you should focus on the technique you use for making the batter. He called it the ‘jaan’ (spirit) of the dish. Many make the mistake of making it by hand, like using a whisk, but the chef believed the batter turns out better if you use a mixie. The consistency too matters, as he asked to look for the batter to have ‘somewhere in the middle’ texture, not too thick or too thin. Next, he commented on amchur chutney, highlighting it as good for the stomach, acting as a relief on monsoon days for the stomach.