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.

Palak patta Chaat

 

Must try: Idli Chaat Recipe: An easy and healthy chaat recipe

 

How to Ensure That Palak leaves Remain Crunchy?

2 Tips to Ensure Crisp Palak Pakoras

  1. Gram flour batter should be thin, thinner than that used for making pakoras.
  2. Leaves should be completely dried before frying.

 

Step By Step Recipe

Make besan batter

 

Prepare thin besan batter

 

clean palak leaves

 

dry the leaves

 

dip dried palak leaves in the besan batter

 

fry these till crisp

 

Assemble Palak Patta Chaat ingredients

 

Put fried palak leaves in a plate

 

pour whisked curd

 

then hari chutney and Meethi chutney

 

Palak Patta Chaat
 

 

Some other Delhi Chaat recipes:

 

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Palak Patta Chaat

Chaat recipe with Palak leaves.
Course Snack
Cuisine Indian

Ingredients
  

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

Advance Preparations

  • Prepare Coriander chutney and Sweet n sour Chutney.

Instructions
 

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.

Prepare Curd

  • 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.

Assembly

  • 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.

Notes

  1. Do not keep fried spinach fritters for long as they will turn soggy.
  2. You can consume these fritters without any dressings also. Eat these as it is or sprinkle some chaat masala and then enjoy.
Keyword Palak Chaat, Palak Patta Chaat Recipe

 

 

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