Palak Patta Chaat is a Delhi specialty in which crisp palak pakoras are smeared with whisked curd, green chutney, and Meethi chutney,
It is a spicy, tangy, all-time favorite chaat. Serve this Chaat as a starter or as an evening snack or just like that. It is a good accompaniment to the main course menu too.
Palak Patta Chaat recipe is more or less like Papdi Chaat with the only difference that Papdi is replaced by Palak leaves fritters.
How to Ensure That Palak leaves Remain Crunchy?
- Well, for this, the gram flour batter is kept really very thin.
- So, make sure that your gram flour batter is really thin. When you dip Palak leaves in this batter then they are very lightly coated. These leaves are then fried.
- If the gram flour batter is kept thick like that for pakoras then spinach leaves will be soft only after frying and you will not enjoy its Chaat.
- Also, you can add little cornflour to the gram flour batter. I add approximately cornflour in the ratio of 1:2, which is just half of the gram flour.
- The addition of cornflour in the gram flour batter not only improves the crunchiness of the fritters but also keeps them crunchier a little longer.
- Secondly, the leaves should be thoroughly dried before putting in the batter for frying.
- Once fried, spinach fritters should not be kept for long otherwise they turn soft.
2 Tips to Ensure Crisp Palak Pakoras
- Gram flour batter should be thin, thinner than that used for making pakoras.
- Leaves should be completely dried before frying.
Step By Step Recipe
- Take Gram flour and cornflour in a big bowl, add spices.
- Make a thin batter by slowly adding water and stirring continuously. The batter should be thin.
- Clean spinach leaves. Wash them thoroughly, put them in a colander for some time, and pat dry with a soft cloth.
- Dip Palak leaves, from both sides, in the batter.
- Heat oil in a wok. Put the gram flour coated leaves in the hot oil. Put as many leaves as your wok can withhold.
- Fry from both sides till crisp and golden brown.
- Fry all the leaves like this in 3 or 4 batches.
- Assemble fried Palak leaves, whisked curd, green chutney, sweet n sour chutney, and gram flour vermicelli.
- Arrange fried spinach leaves on the serving plate.
- Pour whisked curd over it.
- Drizzle sweet n sour chutney as well as green chutney.
- Garnish with gram flour vermicelli (Nylon Sev) and pomegranate pearls.
Some other Delhi Chaat recipes:
I hope you have liked this Palak Patta Chaat recipe and will surely try it out for your loved ones.
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Palak Patta Chaat
For Palak Pakoras (Spinach Fritters)
- 20-25 Spinach leaves
- 1/2 Cup 50 g Gram flour (Besan)
- 1/4 Cup Corn Flour
- Salt to taste
- Red Chili powder to taste
- 1/4 tsp Chaat Masala/Garam Masala
- Oil for frying
For Green chutney:
- 1/2 Cup Chopped Fresh coriander
- 1 or 2 green Chilli
- 1/4 " Ginger Salt to taste
- Rock Salt to taste
- 1/4 Tsp Cumin Seeds
- 1/2 Lemon juice
For Palak Patta Chaat
- 1 Cup Curd
- 1/4 Cup Meethi Chutney Sweet n Sour Chutney
- 2 Tbsp Green Chutney
- For Garnishing
- 1/4 Cup Sev Gram flour Vermicelli (Sev)
- 2 Tbsp Pomegranate pearls
- Prepare Coriander chutney and Sweet n sour Chutney.
Make Palak Pakoras
- Make a thin batter of gram flour. For this, take gram flour and cornflour in a big bowl, start adding water a little at a time and make a smooth and thin batter. Water is added slowly so as to avoid lump formation.
- Add salt, red chili powder, and chaat masala (or garam masala) to the batter. Keep it for some time. In the meantime, do other preparations.
- Clean spinach and wash the leaves thoroughly in running water. Wipe the leaves thoroughly with a dry cloth.
- Take enough oil in a wok (kadhai). When sufficiently hot, start frying.
- For this, dip spinach leaves in the batter and carefully put in hot oil.
- Put as many leaves as your wok (kadhai) can hold at a time.
- Fry these from both sides till crisp and crunchy. Take out in a colander/absorbent paper to drain excess oil.
- Similarly, fry all the leaves.
- Take curd in a bowl and smoothen it using a whisk.
- Add Chaat masala, little powdered sugar, roasted cumin powder, and red chili, and keep it in the refrigerator.
- Add salt when using it for making Palak Patta chaat.
- For Sweet n sour chutney, click link in the main post.
For Green chutney:
- Put all these things, except lemon juice in the grinder and grind it to a fine chutney. May sprinkle 3-4 drops of water if difficult to grind. Lastly, add lemon juice.
- Now, arrange fried spinach leaves in individual serving plates.
- Pour smoothened yogurt over it. Top it with sweet n sour chutney and coriander chutney.
- Lastly, sprinkle some gram flour vermicelli (sev) and pomegranate pearls.
- Serve immediately with love.
- Do not keep fried spinach fritters for long as they will turn soggy.
- You can consume these fritters without any dressings also. Eat these as it is or sprinkle some chaat masala and then enjoy.