The palak (spinach) chaat is one of the signature appetizers you can’t leave Rasika without trying.
8 ounces kale, stems removed, washed and dried
1 tablespoon olive oil
1.5 teaspoons chile powder
1 teaspoon ground cumin
1/2 teaspoon black salt
1/2 teaspoon kosher Salt
1/2 cup red onion, finely chopped
1/2 cup roma tomatoes, finely chopped
4 tablespoons tamarind chutney (tamarind-date is best)
1/4 cup cilantro leaves, finely chopped (optional)
1/4 cup boondi or thin sev (optional)
1/2 cup whole milk Greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon kosher Salt
Step 1Preheat the oven to 300°F. Remove kale leaves from the tough stems and tear into large pieces. Pat kale with a paper towel to make sure leaves are completely dry. This is important because if the kale is wet, it will steam rather than crisp in the oven.
Step 2Add kale to a large bowl and drizzle evenly with olive oil to coat. Use your hands to massage the kale with oil. Sprinkle chili powder, ground cumin, black salt, and kosher salt onto the kale, and use your hands again to evenly coat with spices.
Step 3Spread kale in a single layer on a large parchment-lined baking sheet, making sure not to overcrowd. Bake on the center rack for 15 minutes, then rotate your pan. Bake for an additional 5 to 10 minutes, keeping a close eye on the kale to make sure it doesn’t burn (which will contribute a bitter flavor). It's finished when it curls up at the edges and looks crisp.
Step 4Remove kale from the oven and keep uncovered until completely cooled.
Step 5Mix all yogurt sauce ingredients in a small bowl. Cover and refrigerate.
Step 6Assemble the chaat by transferring kale into a large serving bowl and evenly distributing red onions and tomatoes throughout. Drizzle yogurt sauce and tamarind chutney (loosening chutney with 1 or 2 tablespoons of water if too thick to drizzle) over the top. Garnish with cilantro and boondi. Serve and enjoy immediately.