Palak Patta Chaat
Palak patta chaat recipe is crisp and fried spinach fritters topped with spicy green chutney, tangy and sweet tamarind dates chutney and onions, sev and spice mixes.
for the palak pakora
12 to 15
medium sized palak leaves
a pinch of turmeric powder
a pinch of asafoetida
a pinch of red chili powder
a generous pinch of saunf powder
(carom seeds or bishops weed)
salt as required
water as required
oil for frying the pakoras
for the palak chaat
a small bowl of curd
(yogurt) or any vegan yogurt. i added peanut yogurt
a small bowl of green chutney
a small bowl of sweet chutney
sev as required
- fried gram flour vermicelli
some crushed papdis or pooris
chaat masala as required
roasted cumin powder as required
red chili powder as required
black salt as required
1 or 2
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 - besan, turmeric powder, asafoetida, red chili powder, fennel powder, carom seeds and salt.
Add water and make a thick flowing batter.
Heat oil for frying in a kadai or pan.
Dip each spinach leaf in the batter and place them in the 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.
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, salt as required.
Top with some sev and crushed papdis (flat crisp puris).
Lastly garnish palak chaat with some chopped coriander leaves and pomegranate.
Serve palak chaat immediately.
Palak Patta Chaat - https://www.vegrecipesofindia.com/palak-chaat-or-spinach-chaat/