Baked Palak Puri Chaat | Healthy Chaat

After months of planning, the baking marathon is finally here.I had written and rewritten the recipes, changed the lists plenty of times and baked a whole lot of goodies for this event.  Read more about it here....

 The theme for the first week is deep fried to healthy bakes. As the name suggests, there are many a snacks that we love yet we try to refrain from them since they are deep fried.

This week we have 4 recipes that are usually deep fried. I have baked these dishes and I was pretty impressed with the results. Since it has very little oil , you can indulge on these snacks without guilt…

The first in this series is baked palak puri chaat.Every one loves chaat but the deep fried puris are like a big No! Here is a version that can be made ahead just like the deep fried version and assembled when needed.

Palak / spinach is a green choke full of  nutrients but not something that the kids will prefer to eat. So here is a simple technique to sneak in the greens. And that too if presented as this chaat, the kids will surely love to dig in....


 


This is a very versatile recipe where you can use your favorite ingredients as topping or use any thing that you have handy.

The day I baked this, lil dude was very eager to see why I had so many small bowls lined up with colorful ingredients. Once he saw me assembling the chaat he grinned. I believe he understood what I was doing!  

To make the baked palak puri chaat
I used:

Whole wheat flour-1/2 cup
Ajwain-1/2 teapoon
Oil -1 tablespoon
Palak puree – 2 tablespoons
Salt to taste

Mix all the ingredients together and add water little by little and knead to a smooth and elastic dough.



Pinch out  ball of dough and roll it out into a thin sheet. Using a small round cookie cutter / bottle lid punch out circles.
Place them on a tray lined with a baking sheet. Prick holes using a fork. Bake in a preheated oven @ 180 degrees for 10 minutes. It will be light brown around the edges. Remove from the oven and let it cool on a wire rack. Once it is cooled it will be crisp.

If not using immediately, store in an airtight container.




For the topping:

Finely chopped – Onions, capsicum, tomato
Boiled – corn,channa
Toamto sauce
Sev
Chaat masala
Pomegranate pearls
Coriander leaves to garnish

Place a little of the above ingredients over the baked palak puri and serve immediately.




Note:







Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51




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