Palak Patta Chaat


If you love crunchy foods as much as I do, you’ll absolutely adore this spinach snack



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Palak Patta Chaat


For fried spinach leaves

  • 12-15 large spinach leaves
  • ½ cup gram (besan) flour
  • 1 pinch turmeric
  • 1 pinch asafoetida (hing)
  • 1 pinch red chili powder
  • 1 generous pinch fennel seeds powder
  • ¼ tsp ajwain
  • salt to taste
  • 1 Tbsp rice flour
  • water as needed
  • oil as needed, for frying

For chaat

  • 1 small onion finely chopped
  • curd or yogurt as desired
  • coriander chutney or cilantro-mint chutney as desired
  • tamarind chutney as desired
  • sev (fried gram flour vermicelli) as desired
  • papdi crushed, as desired
  • pomegranate arils optional, as desired
  • chaat masala as desired
  • cumin powder as desired
  • red chili powder as desired
  • black salt as desired
  • lemon juice optional, as desired


For the spinach leaves

  • Remove only the leaves from the bunch. Rinse them well in water. Wipe them dry with a kitchen towel.
  • In a bowl mix all the dry ingredients – gram flour, turmeric powder, asafoetida, red chili powder, fennel powder, ajwain and salt.
  • Add water as needed and make a thick flowing batter.
  • Heat oil on medium heat for frying in a kadai or pan.
  • Dip each spinach leaf in the batter and place them in the medium-hot oil.
  • Fry them in batches till golden and crisp. Drain on kitchen tissues to remove excess oil.

To assemble

  • On a serving plate/plates, place the fried palak pakoras. You can crush the pakoras lightly if you prefer.
  • Top with the green chutney and sweet chutney as required. Sprinkle some chopped onions. Pour 2 to 3 tablespoon of yogurt (curd) or as required.
  • Sprinkle with chaat masala, cumin powder, red chili powder, black salt as required.
  • Top with some sev and crushed papdis (flat crispy puris).
  • Lastly garnish palak chaat with some chopped coriander leaves and pomegranate arils. Serve immediately!


Recipe inspired by Dassana's Veg Recipes
Course: Snack
Region: Asia


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