palak chat

Palak Chaat Recipe | How to Make Palak Chaat

What is palak chaat?

Crispy fritters made using whole spinach leaves topped with sweet tamarind chuntey, spicy coriander chutney, chopped onions, coriander leaves, chaat masala etc, make a lip smacking dish called palak patta chaat. I always thought it would be a difficult thing to make pakoda of spinach leaves but if few things are kept in mind, palak chaat recipe can be easily decoded.

Let’s talk about how to make Palak Chaat

Proper spinach leaves and correct batter are critical for palak chaat recipe. Following should be kept in mind:

Select big spinach leaves.
Go for firm and intact spinach. Keeping it in cold water helps it to stiffen up, which eases the making of pakodas.
Keep ½ an inch of its stem intact. It makes very convenient to hold the spinach leaf and dip in batter and put in oil thereafter. After frying you can just cut it off.
The batter has to be thick yet flowing. Add water gradually and check the consistency.

As regards other ingredients, carom seeds (ajwain) are added for flavouring. Rice flour is added which makes palak pakodas crisp.

Other chaat recipe is dahi puri chaat. Crisp puri topped with yogurt, potatoes, chutneys and spices, it totally delectable. Find the recipe here. Another palak/spinach based appetizer is hara bhara kebab. Very delicious and healthy, find its recipe here.

How To Make Palak Chaat

1. Let’s begin with the batter for palak pakoda. In a mixing bowl add ½ cup gram flour (besan), 2 tbsp rice flour, salt to taste, ½ tsp carom seeds (ajwain), ½ tsp red chilli powder, ½ tsp chaat masala powder.

palak chat

2. Add water gradually.

palak chat

3. Make a thick and flowing batter.

palak chat

4. Dip spinach leaf in it. Before this ensure to heat enough oil.

palak chat

5. Put spinach leaf in hot oil.

palak chat

6. Fry on medium flame till golden brown.

palak chat

7. For serving, place 4-5 palak patta in a serving plate. Top with coriander and tamarind chuntey. Sprinkle chaat masala, roasted cumin seeds powder and kashmiri red chilli powder.

palak chat

8. Time for yogurt, chopped onion and coriander.

palak chat

9. Serve immediately. Bon appétit.

palak chat

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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