Palak Chaat

We here in DC are lucky enough to have one of the most critically acclaimed Indian restaurants in the country, right here in our city.  Rasika, is an elegant and delicious journey through various Indian regional dishes.  Their most famous and addictive menu item is Palak Chaat – a pile of fried spinach covered in yogurt, tamarind and date sauces.  The dish is equally crispy, creamy, cool, hot, tangy and sweet.  It is not unusual for a single table to get multiple orders because sharing is near impossible.

Palak Chaat 

  • 1 tablespoon olive oil
  • 1 bunch of kale, ribs removed and torn into large pieces
  • 1/3 cup non fat greek yogurt
  • 1 teaspoon lemon juice
  • pinch of cumin
  • 1 plum tomato
  • 3 tablespoons chopped red onion
  • 4 tablespoons tamarind sauce (or tamarind chutney thinned with water)

Heat your oven to 350 degrees with two cookie sheets inside the oven (i.e. heat the pans along with the oven.  In a large bowl combine the kale pieces with the olive oil and a sprinkling of salt.

Massage the olive oil into the kale then spread evenly in a single layer on the baking sheets when the oven is at temperature (be careful those cookie sheets are hot!).  Bake for 12-15 minutes, tossing once in the middle of baking.  Meanwhile combine the yogurt, lemon juice, cumin and salt and pepper.  Then seed and chop the tomato (using a spoon is the easiest way to get rid of the seeds).

When ready to serve place the kale chips on a plater and scatter over the chopped tomato and red onion.  Drizzle over the yogurt sauce and the tamarind sauce.

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