Palak Chaat Recipe (spinach Fritters)

SpicySpicy Served ColdServed Cold
based on 0 Ratings


Servings: 3 Preparation time:
  • Spinach, Raw, Spinach Leaves, Palak, Leafy Greens 2 (Bunches) Spinach
  • Plain Flour, Maida, Refined flour 1 Cup Maida (All Purpose Flour)
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 1/2 Cup Corn Flour
  • Onions, Raw, Onion 1( Medium) Onion
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 (Medium)Tomato
  • Sev, Yellow Thin, 1/4 Cup Sev (om podi)
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1/2 Cup (Whipped) Yogurt
  • Tamarind Chutney, Tamarind Chutney
  • Red Chili Chutney
  • Anardana, Dried Pomegranate Seeds, 1 (Whole) Pomegranate Seeds
  • Chat Masala, Chaat Masala Powder, 2 Tbsp Chaat Masala
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 Tbsp Paprika
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste
  • Canola Oil, Vegetable Oil, Cooking Oil (for frying)

Instructions (Preparation Steps):

  • Prep Up:
  • Always prep ahead of time to prepare chaats some products can be stored upto weeks like tamarind chutney and red chilly chutney. Prepare both the chutneys and reserve. Please click here to follow red chilly chutney recipe and click here to follow tamarind chutney recipe.
  • If you are lucky to find spinach cleaned and washed in the super market use it if not separate only the leaves from the stem and wash thrice pat dry and reserve.
  • Peel, wash and chop the onion and tomato as fine as possible and reserve.
  • Whip the yogurt till smooth consistency reserve.
  • Method:
  • In a mixing bowl combine maida, corn flour and salt mix well add little water at a time whisk and prepare a batter.
  • Heat oil in a wok on low to medium flame allow to reach smoking temperature.
  • Pat dry the spinach leaves well before dipping in batter. Dip the spinach leaves one at a time in the batter and gently drop in hot oil and fry for a minute on each side.
  • Once the outer cover or the coating turns crisp drain excess oil and reserve on a paper towel.
  • Assemble just before serving: In a serving platter place one layer of spinach leaves top it with the whipped yogurt.
  • Sprinkle salt, followed by tamarind chutney and chilly chutney. Top with onion, tomato and sev, sprinkle chaat masala and paprika serve right away...Enjoy 😊

Cook's Tip:
to avoid wetness in salt during winter put the salt in air tight contained n put some pepper corns inside...
When frying vegetables, add them in a hot pan with little oil and then spray some on top of the vegetables. This way you can avoid using excess oil
Onions, held under water while being peeled, will not make you weep because the fumes are thus prevented from rising.


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