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.  I have always wanted to replicate the dish at home but getting it right was tough.  First of all without a deep fryer, getting that spinach super crispy is near impossible.  I decided to replace the spinach with kale and roast it instead of frying it.  As good?  Probably not, but way easier and healthier.  You still get that satisfying crunchy base for all the yummy toppings.  And those toppings are key – if you can find Tamarind sauce (I have the Maggi brand seen below) its the best option.  If not, get some tamarind chutney and thin it out with water until you can drizzle it.  If you have a local Indian market this is a great item to grab.

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This could serve 4 but honestly Patrick and I have eaten all 4 servings between the two of us so go ahead and make a double batch – this version is guilt free!  I still need to go to Rasika every couple of months to get my fix of the real thing but if you don’t live in DC this is the next best thing.

Palak Chaat (printable version at the end of the post)

Inspiration:   Rasika’s most famous dish
Special Equipment:  none

  • 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.

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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.

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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).

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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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Palak Chaat

  • Servings: 4
  • Print

Special Equipment:  none

  • 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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