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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.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Snacks
Cuisine:
Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
3
Calories:
265
kcal
Author:
Dassana Amit
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
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
Calories:
265
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
0.04
mg
|
Sodium:
632
mg
|
Potassium:
318
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
470
IU
|
Vitamin B1 (Thiamine):
0.1
mg
|
Vitamin B2 (Riboflavin):
0.04
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
0.2
mg
|
Vitamin C:
7
mg
|
Vitamin E:
6
mg
|
Vitamin K:
27
µg
|
Calcium:
35
mg
|
Vitamin B9 (Folate):
110
µg
|
Iron:
2
mg
|
Magnesium:
50
mg
|
Phosphorus:
102
mg
|
Zinc:
1
mg