Palak Patta Chaat | Recipe

Besan coated spinach leaves, deep-fried till golden brown and crisp, topped with sweetened curd, sweet and tangy tamarind chutney, spicy green chilli and coriander chutney, chaat masala, sev, pomegranate seeds and fresh coriander, Palak Patta Chaat happens to be a favourite of mine. 

I like to believe that its a healthier alternative to papdi chaat, but then even spinach leaves are deep-fried, so I guess I might not be correct on that. But nevertheless, it tastes so much better, and if you haven’t tried it before, you totally should! 

Serves: 2

Time: 30 mins

1/2 Cup Besan
2 tbsp Rice Flour
1 Cup Water
Salt to taste
10-15 Palak leaves (Medium-sized)
Vegetable Oil: to deep fry
1/2 Cup Sweetened Curd (Curd+sugar)
Imli chutney to taste
Coriander chutney to taste
1/2 tsp Chaat Masala
3-4 Tsp Sev
1 tsp Chopped Coriander
Pomegranate seeds

1. Chop the stems and wash the spinach leaves properly. 
2. Combine besan, rice flour, salt and water, and prepare a medium consistency batter. It’s important to note that the batter should not be too thick, or you’ll end up making spinach pakodas, and the chaat wouldn’t remain crisp after adding the toppings. 
3. Lightly coat the spinach leaves and deep fry them in hot oil, one by one. 
4. Drain on a kitchen towel. 
5. Assemble the chaat by first placing the fried spinach leaves, then top them with cold sweetened curd, green chutney, tamarind chutney, chaat masala, sev, pomegranate seeds and fresh coriander. 
6. Serve immediately. 


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