Palak Patta Chaat Recipe – Crispy Spinach Chaat

Step 1: Prepare Spinach Leaves

Take freshly washed and dried spinach leaves. Ensure there is no water on the leaves to achieve maximum crispiness when frying.

Step 2: 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 whisking to form a smooth, thin paste. The consistency should be thin enough to coat the spinach leaves lightly.

Step 3: 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 2-3 minutes per batch. Remove the fried leaves and place them on a paper towel to drain excess oil. Repeat for all spinach leaves.

Step 4: Prepare Sweetened Curd

In a separate bowl, take 1 cup curd. Add 1/2 teaspoon powdered sugar and a pinch of salt. Whisk well until smooth and slightly sweetened. This will balance the spicy and tangy flavors of the chaat.

Step 5: 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.

Step 6: 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.

• Ensure spinach leaves are completely dry before dipping in batter for maximum crispiness.

• Maintain medium heat while frying to ensure the pakoras cook evenly and become crispy without burning.

• Adjust the amount of chutneys and spices according to your personal taste preference.

• Add a pinch of baking soda to the batter for extra crispiness.

• Experiment with different toppings like boiled chickpeas or pomegranate seeds for added flavor and texture.