Palak chaat recipe (Spinach pakoda chaat)

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

How to make palak chaat recipe (Step by Step Photos):

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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.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Palak chaat recipe (Spinach chaat), Palak pakoda chaat recipe

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This palak chaat is semi-healthy chaat. Because it has spinach leaves in it so it is healthy. But these leaves turned into palak pakoda chaat which is fried hence it is semi healthy.

Author: Kanan

Course: Snack

Cuisine: Indian

Calories: 556kcal

Servings 2 servings

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

For palak pakoda:

• 10-12 leaves Spinach (Palak) medium sized10-12 leaves Spinach (Palak) medium sized
• ½ cup Besan (gram flour)½ cup Besan (gram flour)
• 2 tablespoons Rice flour2 tablespoons Rice flour
• ¼ teaspoon Ajwain (Carom seeds)¼ teaspoon Ajwain (Carom seeds)
• ¼ teaspoon Turmeric powder¼ teaspoon Turmeric powder
• ½ teaspoon Red chili powder½ teaspoon Red chili powder
• ½ teaspoon Coriander powder½ teaspoon Coriander powder
• Salt – to tasteSalt – to taste
• ⅓ cup or more or less Water⅓ cup or more or less Water
• Oil for deep fryingOil for deep frying

For Palak chaat:

• ¼ cup Green coriander chutney¼ cup Green coriander chutney
• ¼ cup Meethi chutney (Tamarind date chutney)¼ cup Meethi chutney (Tamarind date chutney)
• ¼ cup Plain yogurt whisked¼ cup Plain yogurt whisked
• ¼ cup Thin nylon sev¼ cup Thin nylon sev
• few Cilantro or coriander leaves chopped finelyfew Cilantro or coriander leaves chopped finely
• 2-3 tablespoons Red onion chopped finely, optional2-3 tablespoons Red onion chopped finely, optional
• 2-3 tablespoons Tomato chopped finely, optional2-3 tablespoons Tomato chopped finely, optional
• ½ teaspoon Chaat masala½ teaspoon Chaat masala

Instructions 

making palak 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 palak pakoda chaat recipe:

• arrange the palak pakoda on the plate.
• Drizzle some green coriander chutney on top.
• Next drizzle tamarind date chutney.
• Followed by whisked yogurt.
• Now sprinkle the fine sev.
• At this time, you can sprinkle chopped onion and tomato. I have skipped it.
• Sprinkle little chaat masala on top.
• Lastly add chopped coriander leaves.
• Serve immediately

Nutrition

Calories: 556kcal | Carbohydrates: 35.2g | Protein: 10.7g | Fat: 42.8g | Saturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 419mg | Potassium: 670mg | Fiber: 7g | Sugar: 7.2g | Vitamin A: 5950IU | Vitamin C: 27.2mg | Calcium: 130mg | Iron: 3.2mg

*Nutrition information is a rough estimate for 1 serving

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