Palak chaat recipe - Crispy spinach leaves are coated with gram flour batter and deep fried in the oil. Then topped with chutneys (green chutney and meethi chutney), yogurt, sev, chaat masala and coriander leaves.
This palak chaat recipe is healthy but not healthy!!! Fried spinach leaves are not ideal, but sure it is delicious and will give some needed nutrients.
Here you can add chopped onion and tomato for some fresh flavors, though I have skipped it.
"Chaat"!! This word is good enough to have the craving for it, no matter what kind of chaat it is. I am a huge fan of any kind of chaat recipe, so is my family.
Check out other chaat recipes
Oats chaat // Boondi chaat // Aloo tikki chole chaat // Sweet corn bhel
Step By Step Photo Instructions:
1) First let’s make palak pakoda. take spinach leaves, remove the hard stalk. Rinse them well carefully. Pat it dry using kitchen towel or paper napkin.
2) Keep the cleaned, dry spinach leaves aside.
3) To make the batter, take besan, rice flour, salt, ajwain, turmeric powder, red chili powder and coriander powder in a bowl.
4) Mix well.
5) Now make the batter by adding little water at a time. The consistency should be medium thick. I have used ⅓ cup of water. You may need more or less depending on the freshness and quality of the besan. If you dump all the water at once, you will have too many lumps in the batter and we need lump free medium thick batter.
6) Now heat the oil in a pan for deep frying on medium heat. Once it is hot, take one spinach leaf, dip into the batter.
7) It should be coated from all the sides.
8) Gently slid the batter coated spinach leaves in the hot oil. Fry 4-5 pakodas at a time.
9) Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
10) Using slotted spatula, drain the excess oil and remove the palak pakoda on a paper towel lined plate.
11) Let’s prepare the palak chaat - arrange the palak pakoda on the plate.
12) Drizzle some green coriander chutney on top.
13) Next drizzle tamarind date chutney.
14) Followed by whisked yogurt.
15) Sprinkle little chaat masala on top.
16) Now sprinkle the fine sev. At this time, you can sprinkle chopped onion and tomato. I have skipped it. Lastly add chopped coriander leaves.
Serve this spinach chaat immediately before palak pakoda gets soft and soggy.
Serving suggestion: serve as a snack or whenever craving for it.
Did you try this palak chaat recipe? I’d love to hear about it! Leave a review in the comment section below.
Palak Chaat
Ingredients
For Palak Pakoda:
- 10-12 leaves Spinach (Palak) medium sized
- ½ cup Besan (gram flour)
- 2 tablespoons Rice flour
- ¼ teaspoon Ajwain (Carom seeds)
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Coriander powder
- Salt – to taste
- ⅓ cup or more or less Water
- Oil for deep frying
For Chaat:
- ¼ cup Green coriander chutney
- ¼ cup Meethi chutney (Tamarind date chutney)
- ¼ cup Plain yogurt whisked
- ¼ cup Thin nylon sev
- few Cilantro or coriander leaves chopped finely
- 2-3 tablespoons Red onion chopped finely, optional
- 2-3 tablespoons Tomato chopped finely, optional
- ½ teaspoon Chaat masala
Instructions
Making Pakora:
- Take spinach leaves, remove the hard stalk.
- Rinse them well carefully. Pat it dry using kitchen towel or paper napkin. Keep the cleaned, dry spinach leaves aside.
- To make the batter, take besan, rice flour, salt, ajwain, turmeric powder, red chili powder and coriander powder in a bowl. Mix well.
- Now make the smooth batter by adding little water at a time. The consistency should be medium thick. I have used ⅓ cup of water.
- Now heat the oil in a pan for deep frying on medium heat.
- Once it is hot, take one spinach leaf, dip into the batter. It should be coated from all the sides.
- Gently slid the batter coated spinach leaves in the hot oil. Fry 4-5 pakodas at a time.
- Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
- Using slotted spatula, drain the excess oil and remove on a paper towel lined plate.
Making Chaat:
- arrange the palak pakoda on the plate.
- Drizzle some green coriander chutney, tamarind date chutney and yogurt.
- Now sprinkle the fine sev and chaat masala.
- At this time, you can sprinkle chopped onion and tomato. I have skipped it.
- Lastly, add chopped coriander leaves.
- Serve immediately.
khutaija
Thnks fr ur recipes..thy ar awesome and ur instructions ar really helpful and the way yu show step by step pic..may God reward yu..fr ths..
Kanan
Thank you Khutaija for your kind words. Very happy to hear that site and recipes are helpful to you.
Happy Cooking!!