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.
Table of Contents
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.
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.
2. Wipe the leaves dry with a kitchen towel. Make sure that the leaves are dried very well.
3. Measure and keep all the ingredients ready for making palak patta pakora.
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)
5. Next, add 1 tablespoon rice flour (optional) and salt as required.
6. Mix very well and add water as needed to make a thick flowing batter.
7. You can mix with a spoon or wired whisk.
8. Whisk till a smooth and thick flowing 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.
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.
11. Place palak patta pakora on kitchen paper towels to remove excess oil.
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.
13. Top with some green chutney and sweet chutney as required.
14. Sprinkle some finely chopped onions.
15. Pour 2 to 3 tablespoons yogurt (curd/dahi) or add as needed.
16. Sprinkle some chaat masala, roasted cumin powder, red chilli powder and black salt as required.
17. Top with some sev (fried gram flour vermicelli) and crushed papdi (flat crispy puri).
18. Lastly, garnish with some chopped coriander leaves. You can also add fresh pomegranate arils (optional).
19. Garnish with more sev if you want.
20. Serve the Palak Patta Chaat immediately.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Palak Patta Chaat | Palak Chaat
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)
This Palak Patta Chaat recipe post from the archives, first published in May 2013 has been updated and republished on November 2022.