Palak Patta Chaat Recipe – Crispy Spinach Chaat
For Spinach Fritters (Pakora)
For Chaat Assembly
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Spinach Leaves
Take freshly washed and dried spinach leaves. Ensure there is no water on the leaves to achieve maximum crispiness when frying.
Prepare the Batter
In a bowl, combine 1 cup gram flour (besan), 1/4 cup rice flour, salt as per taste, and 1 teaspoon red chilli powder. Gradually add water while to form a smooth, thin paste. The consistency should be thin enough to coat the spinach leaves lightly.
Deep Fry Spinach Fritters
Heat oil in a pan over medium heat. Dip each spinach leaf into the prepared batter, ensuring it's fully coated. Carefully place the coated leaves into the hot oil. Fry, flipping occasionally with tongs, until both sides are golden brown and crispy. This should take about per batch. Remove the fried leaves and place them on a paper towel to drain excess oil. Repeat for all spinach leaves.
Prepare Sweetened Curd
In a separate bowl, take 1 cup curd. Add 1/2 teaspoon powdered sugar and a pinch of salt. well until smooth and slightly sweetened. This will balance the spicy and tangy flavors of the chaat.
Assemble the Chaat
Arrange the crispy spinach fritters on a serving plate. Drizzle a generous amount of the sweetened curd over the fritters. Then, add spoonfuls of coriander chutney and tamarind chutney evenly over the curd.
Garnish and Serve
Sprinkle red chilli powder and rock salt over the chutneys. Top with finely chopped onions and a generous amount of sev. Finally, garnish with fresh coriander leaves. Serve immediately to enjoy the crispiness.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add a pinch of bakingCustomise
Add a pinch of baking soda to the batter for extra crispiness.
- Experiment with different toppings like
Experiment with different toppings like boiled chickpeas or pomegranate seeds for added flavor and texture.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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