Palak Patta Chaat - Crispy Spinach Leaf Fritters Chaat

Step 1: Prepare Spinach Leaves

Take 100 gm of medium-sized spinach leaves. Wash them thoroughly twice to remove any dirt. Ensure the leaves are dry before proceeding. Keep a small portion of the stem intact for better handling.

Step 2: Prepare Besan Batter (Dry Ingredients)

In a mixing bowl, combine 1 cup of besan (chickpea flour), salt to taste, 1/4 teaspoon of turmeric powder, 2 pinches of baking soda, and 1/4 teaspoon of red chili powder.

Step 3: Prepare Besan Batter (Wet Ingredients)

Gradually add 1 cup of water to the dry ingredients while continuously whisking. Continue whisking until a smooth, thin batter is formed, ensuring there are no lumps. The batter should be thin enough to lightly coat the back of a spoon, allowing the green of the spinach leaf to show through.

Step 4: Prepare Creamy Curd

In a separate bowl, take 1 cup of fresh curd. Add 1/4 teaspoon of black salt. If the curd is sour, you can add a pinch of sugar. Whisk the curd until it becomes smooth and creamy.

Step 5: Prepare Chutneys

Have your sweet tamarind chutney and spicy green coriander-mint chutney ready. (Links for chutney recipes can be found in the description if needed).

Step 6: Prepare Chaat Masala

In a small bowl, mix salt to taste, 1/2 teaspoon of red chili powder, 1/2 teaspoon of black salt, and 1/4 teaspoon of roasted cumin powder. This blend will be sprinkled on top of the chaat.

Step 7: Fry Palak Fritters

Heat oil in a frying pan over medium-high heat. Dip each spinach leaf into the prepared besan batter, ensuring a thin and even coating. Gently tap off any excess batter. Carefully place the coated leaves into the hot oil, frying in batches.

Step 8: Cook Palak Fritters

Fry the leaves until they turn golden brown and crispy on one side. Then, flip them over and fry the other side until they are evenly golden and crisp. This should take about 1-2 minutes per side. Remove the fried palak leaves with a slotted spoon, allowing excess oil to drain, and place them on a plate.

Step 9: Assemble the Chaat

Arrange the crispy fried spinach leaves on a serving plate. Drizzle the creamy whisked curd generously over the leaves. Scatter boiled and diced potato cubes over the curd. Drizzle sweet tamarind chutney and spicy green chutney over the potatoes and curd. Sprinkle a generous amount of nylon sev. Garnish with fresh pomegranate seeds. Finally, sprinkle the prepared chaat masala over the entire dish. Serve immediately to enjoy the crispiness.

• Ensure spinach leaves are thoroughly dry before dipping in batter for crispier fritters.

• Maintain medium-high oil temperature for frying to achieve a golden and crispy texture without making them soggy.

• Assemble the chaat just before serving to keep the spinach fritters crisp.

• Store leftover fried spinach leaves in an airtight container once cooled to retain their crunch.

• Add finely chopped onions or tomatoes as additional toppings.

• Experiment with different types of sev or crushed papdi for varied textures.

• Adjust the spice levels of the chutneys and chaat masala according to your preference.