Posted on

8-10 washed spinach leaves
2-3 tbsp aloo bhujia (optional)
papadi (optinal)
green (pudhina)  chutney (optional)
oil for frying
chopped coriander and pomegranate for garnishing

For besan batter:
1 cup gram flour (besan)
2 tbsp cornflour
1/4 tsp crushed carom seeds (ajwain)
salt and chili to taste
1/2 tsp turmeric powder
water for making batter

For curd mixture:
1 cup curd
1/4 tsp sugar
black salt to taste
1/4 tsp cumin powder
1/4 tsp kasuri meethi


Cut the stems of spinach and wash leaves. Keep aside.

In a bowl, make thick batter of besan add above ingredients in it. Use hot water for making batter as it results in smooth creamy texture.

Coat leaves well with batter. Heat oil and deep fry. Take out in absorbent paper and keep aside.

Make curd mixture by adding all the ingredients mentioned.

Put fried leaves in serving plate. Spread curd all over. Sprinkle bhujia. Garnish with pomegranate and coriander leaves.

Serve crispy chaat.



1. Remove stems of spinach and wash.

2. Make thick batter of besan and coat leaves well.

3. Deep fry in hot oil.

4. Keep aside.

5. Beat curd well and add all the ingredients mentioned under curd mixture.

6. Spread all over the leaves, sprinkle bhujia, garnish with coriander leaves and pomegranate.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

7. Serve!

Leave a Reply

Your email address will not be published. Required fields are marked *