Palak Chaat Recipe | Palak Pakora Chaat | Crispy Spinach Chaat
Palak chaat or palak pakora chaat is a unique and irresistible chaat recipe. This tasty appetizer is very popular as a street food. Follow the palak pakora chaat or spinach pakora chaat recipe with detailed step by step photos and video recipe to get mind blowing results.
If you are looking for an interesting chat recipe for any festival or occasion, try this spinach chat you would love this. It has all the textures and flavours that you look forward in a chat recipe.
This is also called palak patta chaat as every spinach leaf is coated in the gram flour batter and then deep fried to get crunchy flitters.
On top of these palak pakoras, you add your favourite toppings like chopped onions, tomatoes, sprouts, chutneys, and finely some nylon sev. This palak chaat can be served as a snack or a starter dish.
If your kids or anyone in your family do not like spinach, try this recipe you will feed them without any hassle, no one can resist it.
Go to Palak Chaat Video Recipe
- ---for batter
- 1 cup gram flour (besan).
- ¼ cup rice flour (fine).
- 1 tablespoon cornflour/corn starch.
- Salt to taste.
- ¼ teaspoon turmeric powder.
- ½ teaspoon chilli powder.
- ½ teaspoon coriander powder.
- ½ teaspoon chat masala/dry mango powder (amchoor powder).
- ¼ teaspoon carom seeds.
- 1 tiny pinch asafoetida (optional).
- 1 pinch baking soda (optional) or 1 tablespoon oil.
- 1/8 teaspoon garam masala.
- 1 teaspoon ginger garlic paste.
- Water as needed.
- Oil for deep frying.
- ---for making pakoras
- 200 grams baby spinach leaves.
- ---for chaat
- ½ cup curd or yogurt whisked.
- 4 tablespoon green chutney.
- 6 tablespoon tamarind chutney.
- 1 small onion finely chopped.
- 1 tomato finely chopped.
- ¼ cup sprouted moong beans (optional).
- 2-3 tablespoon nylon sev (optional).
- 4 tablespoon pomegranate seeds (optional).
- 1 teaspoon chat masala.
- 1-2 teaspoon chilli powder.
In a big mixing bowl add all the ingredients of the batter except water and mix it once.
Now add water to make a lump free batter.
Whisk the batter well for 2-3 minutes to ensure all the lumps are removed. Let the batter rest for 3-4 minutes.
Wash and soak the spinach leaves in chilled water for 5 minutes.
Now remove from water and pat it dry with a kitchen towel. This step will help in making spinach leaves fresh and crisp, so it will be easier to handle.
Check the batter and adjust the consistency if needed.
Coat the spinach leave in the batter and fry in hot oil.
Keep the heat medium and fry until golden and crisp on both sides.
Remove on an absorbent paper and keep aside to use later.
After frying all the spinach pakoras, drop the remaining batter in hot oil with help of spoon or any slotter to make some small and crispy pakoras or boondi to use as toppings for chat.
Fry until golden and crisp, remove and keep aside to use later.
To assemble the chat arrange the palak pakoras in a serving plate, top it up with crunchy boondi or small pakoras.
Add some sprouted moong on top, add chopped onions and tomatoes.
Now drizzle some yogurt, green chutney and tamarind chutney.
Garnish with some nylon sev and pomegranate seeds. Also add some boondi on top to give some extra crunch.
Lastly sprinkle some chilli powder and chat masala over it. Serve immediately and enjoy.
- Use only a pinch of soda or excess soda can make the pakoras oily.
- Use moderate heat while frying.
- If you love spicy food add some chopped green chillies in chat, it will take it to the next level.
- Do not use batter that is too thick, else the pakoras would not be that crunchy.
- You can make these spinach flitters or palak pakoras in advance and assemble the chat whenever you are ready to serve.
- This recipe is not suitable for reheating or freezing.
Palak Chaat Video Recipe:
Try this Easy Palak Chaat recipe and let us know how it turned out for you. We would love to hear from you.