Palak Patta Chaat | Palak Chaat

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This Palak Chaat is one of those exciting ways to include spinach (palak) in your meals. Many people don’t really like the taste of spinach as such. But we all know that this leafy green should be consumed because its nutritious. If you just can’t help yourself to like palak, have it in the form of this Palak Patta Chaat. Its ‘chatpata’ meaning piquant, tangy, easy to make and bursting with flavors. There are more Palak Recipes on my blog that will help you develop a liking for it.

palak chaat served in white plates on a wooden table.

About Palak Chaat

All credits to my mother for sharing this Palak Patta Chaat recipe with me. She says she got this from one of her favorite cookery shows on TV. This dish has spinach leaves put to use in the best form, which is a chaat. Thus, a sure shot winner for the palate. The only flipside I feel is that nutrition wise, it goes a little low as each palak patta (spinach leaf) is batter fried.

But then isn’t life is also about that little indulgence, once a while? These spinach leaf fritters only make this dish crispy and oh so delish. A different texture and mouth feel when compared to having the Palak Pakoda, as these are fried dumplings of the spiced spinach-gram flour mixture. Thus, somewhat less crispy and a bit dense.

What makes this Palak Chaat a great dish are the chutneys and curd (yogurt) that go on top of these spinach leaf fritters. I make sure to use the homemade Coriander Chutney or Cilantro Mint Chutney, Tamarind Chutney and curd which not only contribute to the taste but health factor too.

So, if using homemade chutneys, I would suggest that you prepare them a day prior and refrigerate till further use. I have also used a vegan peanut yogurt in this Palak Patta Chaat which gave it a distinct nutty flavor. You can use any other – regular Curd or even cashew yogurt.

Why This Recipe Works

It doesn’t end at the chutneys on top of the spinach leaf fritters in this Palak Chaat. You have a crunchy topping of finely chopped onions, sev and crushed papdi, along with a sprinkle of ground spice powders and other chaat essentials. Want to have it as a starter or snack, completely your choice.

Usually, kids fuss over eating palak as this leafy green is not really exciting for them. More so if you tell them about the benefits. They are not interested in knowing what good it does as the only thing matters to them is how tasty any food can be.

This Palak Patta Chaat is great for kids as the spinach is disguised in a yummy way in this dish. I am sure that this scrumptious chaat will make them reconsider their attitude towards palak and have it listed in their favorites.

Step-by-Step Guide

How to make Palak Patta Chaat

Make Palak Patta Pakora

1. Remove only the leaves from the spinach (palak) bunch. Take about 12 to 15 medium size spinach leaves (palak patta) and rinse them well in water.

Make sure to use fresh and tender spinach leaves. Do not keep the stems very long. You can cut the stems slightly.

rinsing spinach leaves with water in a colander.

2. Wipe the leaves dry with a kitchen towel. Make sure that the leaves are dried very well.

wiping spinach leaves dry with a kitchen towel.

3. Measure and keep all the ingredients ready for making palak patta pakora.

measured ingredients for palak patta pakoda.

4. In a bowl, mix all the dry ingredients listed below:

½ cup gram flour (besan)

1 pinch turmeric powder

1 pinch asafoetida (hing)

1 pinch red chili powder

1 generous pinch fennel powder (saunf powder)

¼ teaspoon carom seeds (ajwain)

gram flour, turmeric powder, asafoetida, red chili powder, fennel powder and carom seeds added to a white mixing bowl.

5. Next, add 1 tablespoon rice flour (optional) and salt as required.

rice flour and salt added to the bowl.

6. Mix very well and add water as needed to make a thick flowing batter.

water added to mixed ingredients in the bowl.

7. You can mix with a spoon or wired whisk.

mixing the ingredients in the bowl with a wired whisk.

8. Whisk till a smooth and thick flowing batter is formed. 

whisking the ingredients in the bowl till a smooth batter is formed.

9. Heat sufficient oil in a kadai or pan. Dip each spinach leaf in the prepared batter and place them in the hot oil.

dipping each spinach leaf in the prepared batter.

10. Fry the batter coated spinach leaves in medium-hot oil in batches till golden and crisp. The oil has to be medium-hot.

If the oil is warm or not hot enough, the palak fritters will become oily. If the oil is very hot, the gram coating will get browned quickly and may even get burnt.

frying batter coated spinach leaves in hot oil.

11. Place palak patta pakora on kitchen paper towels to remove excess oil.

draining palak patta pakoda on kitchen tissues.

Make Palak Patta Chaat

12. On a serving plate, place palak patta pakora. You can gently crush the pakora before making the chaat, its optional.

I have served both whole and crushed palak patta pakora. Both ways it tastes good. But if you have kids, then it is better to crush and serve.

palak patta pakodas placed on a serving plate.

13. Top with some green chutney and sweet chutney as required.

green chutney and sweet chutney added on top of palak patta pakodas.

14. Sprinkle some finely chopped onions.

chopped onions sprinkled on top.

15. Pour 2 to 3 tablespoons yogurt (curd/dahi) or add as needed.

yogurt added on top.

16. Sprinkle some chaat masala, roasted cumin powder, red chilli powder and black salt as required.

chaat masala, roasted cumin powder, red chili powder and salt sprinkled on top of the yogurt.

17. Top with some sev (fried gram flour vermicelli) and crushed papdi (flat crispy puri).

sev and crushed papdis added on top.

18. Lastly, garnish with some chopped coriander leaves. You can also add fresh pomegranate arils (optional).

palak patta chaat garnished with chopped coriander leaves.

19. Garnish with more sev if you want.

more sev added to the palak patta chaat.

20. Serve the Palak Patta Chaat immediately.

palak patta chaat served on white plates with a spoon kept on right side on one of the plates.

More Chaat Recipes To Try!

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spinach chaat recipe, palak chaat recipe

Palak Patta Chaat | Palak Chaat

Palak Patta Chaat is a chaat snack made with crispy fried spinach fritters topped with spicy green chutney, tangy and sweet tamarind chutney and onions, sev, curd and spice mixes.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 3


For palak pakora

  • 12 to 15 spinach leaves (palak patta), medium-sized
  • ½ cup gram flour (besan)
  • 1 pinch turmeric powder
  • 1 pinch asafoetida (hing)
  • 1 pinch red chili powder or cayenne pepper
  • 1 generous pinch fennel seeds powder (saunf powder)
  • ¼ teaspoon ajwain (carom seeds or bishops weed)
  • salt as required
  • 1 tablespoon Rice Flour – optional
  • water as needed
  • oil for deep frying, as required

For palak patta chaat

  • 1 onion – small-sized, finely chopped
  • 1 small bowl Curd (yogurt) or any plant based yogurt
  • 1 small bowl Coriander Chutney or Cilantro Mint Chutney
  • 1 small bowl Tamarind chutney
  • sev (fried gram flour vermicelli), as required
  • Papdi – crushed, as required
  • ¼ cup pomegranate arils – optional
  • chaat masala as required
  • roasted cumin powder as required
  • red chili powder as required
  • black salt or salt, as required
  • 1 or 2 teaspoons lemon juice – optional


Making palak pakora for chaat

  • Remove only the leaves from the palak 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, carom seeds 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.

Making palak chaat

  • 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 Palak Chaat immediately.


  • Use fresh spinach and make sure the leaves are not wilted or dried.
  • Rinse the spinach very well in water.
  • Remember to fry the batter coated spinach leaves in moderately hot oil. If the oil is not hot enough, the palak patta pakora will absorb more oil. 
  • The spices and seasonings in the pakora and the chaat can be adjusted according to your taste preferences. 
  • You could use a plant based yogurt or entirely skip adding the yogurt. 
  • The recipe can be easily scaled. 

Nutrition Info (Approximate Values)

Nutrition Facts
Palak Patta Chaat | Palak Chaat
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 0.04mg0%
Sodium 632mg27%
Potassium 318mg9%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 470IU9%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 7mg8%
Vitamin E 6mg40%
Vitamin K 27µg26%
Calcium 35mg4%
Vitamin B9 (Folate) 110µg28%
Iron 2mg11%
Magnesium 50mg13%
Phosphorus 102mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Palak Patta Chaat recipe post from the archives, first published in May 2013 has been updated and republished on November 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Excellent recipe! My family enjoyed it very much. I added chickpeas and diced boiled potatoes to the chaat…Definitely will be making it again…5 stars