palak chaat recipe | palak pakoda chaat | spinach pakora chaat

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

palak chaat recipe | palak pakoda chaat | spinach pakora chaat with detailed photo and video recipe. a unique and simple way of making indian chaat recipe with deep-fried spinach leaves fritters. unlike other popular chaat recipes, in this chaat recipe, the palak leaves are deep-fried with spiced besan coating and topped with chaat ingredients. this chaat recipe is generally served as a starter just before the meal, but can also be served as a lite evening snack or dinner meal.
palak pakoda chaat


palak chaat recipe | palak pakoda chaat | spinach pakora chaat with step by step photo and video recipe. indian street food recipes are versatile and mainly deal with myriad chaat recipes. it mainly revolves around deep-fried puris or bhel recipes topped with sev and finely chopped vegetables. however, it can also be prepared with other ingredients and spinach leaves or deep-fried spinach fritters is one such recipe topped with chat ingredients.

chaat recipes are my favourite evening snack recipes and i try to make them with a wide variety of ingredients. typically i end up making with deep fried puris, but sometimes as change, i make with deep-fried fritters. as matter of fact, it is an easy and simple hack to finish any deep-fried fritters. it can be made with a wide range of fritters including, potato, capsicum and even jalapenos. but my personal favourite is spinach leaves fritters as it has a thin coat of besan or less besan compared to other pakoda recipes. hence it makes an ideal fritter based chaat recipe. having said that there are several variations to this palak pakoda chaat. the main difference is the usage of ragda and dahi as toppings to this recipe curry.

palak chaat recipe

the recipe for palak chaat is extremely simple, yet some simple and easy tips to make it perfect. firstly, try to use fresh and moisture free palak or spinach leaves for deep frying the fritter. in addition, try to use a flat and medium-sized leaf so that it can attain a flat shape. secondly, if you are assembling the chaat recipe later, you can store these fritters in a preheated oven for while. if kept at room temperature, it may turn soggy and may not taste crisp. lastly, as mentioned previously the chaat recipe can be topped with wet ingredients like yoghurt, ragda or channa. but it is completely optional and can be made with just dry ingredients.


finally, i would like to highlight my other indian chaat recipes collection with this post on palak chaat recipe. it includes recipes like, sev puri, dahi puri, pani puri, ragda chaat, ragda patties, aloo chaat, masala puri and sukha puri recipe. in addition, do visit my other simple and related recipes collection like,

palak chaat video recipe:

recipe card for palak pakoda chaat:

palak pakoda chaat

palak chaat recipe | palak pakoda chaat | spinach pakora chaat

HEBBARS KITCHEN
easy palak chaat recipe | palak pakoda chaat | spinach pakora chaat
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course chaat
Cuisine indian street food
Servings 3 Servings
Calories 234 kcal


Ingredients
 

for batter:

  • 1 cup besan
  • ¼ cup rice flour
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp chaat masala
  • ¼ tsp ajwain
  • ½ tsp salt
  • water (for batter)
  • 1 bunch palak leaves
  • oil (for frying)

for chaat:

  • potato (boiled & chopped)
  • 2 tsp green chutney
  • 2 tsp tamarind chutney
  • 2 tbsp curd
  • chilli powder
  • chaat masala
  • cumin powder
  • aamchur
  • 2 tbsp onion (finely chopped)
  • 2 tbsp sev
  • 2 tbsp boondi
  • salad

Instructions
 

  • firstly, in a large bowl take 1 cup besan and ¼ cup rice flour.
  • add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
  • mix well making sure everything is well combined.
  • add water as required and prepare the batter.
  • prepare a smooth lump-free batter.
  • now dip the palak leaf in batter, covering completely.
  • deep fry in hot oil, keeping the flame on medium.
  • stir and fry on both the flame until it turns golden brown and crisp.
  • drain off the pakoda to remove excess oil.
  • in a plate, place fried pakoda.
  • top with boiled potato, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tbsp curd.
  • also top with chilli powder, chaat masala, cumin powder and aamchur.
  • further, add 2 tbsp onion, 2 tbsp sev, 2 tbsp boondi and salad.
  • finally, enjoy palak patta chaat as an evening snack.

Nutrition

Calories: 234kcalCarbohydrates: 38gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 507mgPotassium: 473mgFiber: 7gSugar: 5gVitamin A: 1697IUVitamin C: 1mgCalcium: 52mgIron: 3mg


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how to make palak chaat recipe with step by step photo:

  1. firstly, in a large bowl take 1 cup besan and ¼ cup rice flour.
  2. add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
  3. mix well making sure everything is well combined.
  4. add water as required and prepare the batter.
  5. prepare a smooth lump-free batter.
  6. now dip the palak leaf in batter, covering completely.
  7. deep fry in hot oil, keeping the flame on medium.

  8. stir and fry on both the flame until it turns golden brown and crisp.
  9. drain off the pakoda to remove excess oil.
  10. in a plate, place fried pakoda.
  11. top with boiled potato, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tbsp curd.
  12. also top with chilli powder, chaat masala, cumin powder and aamchur.
  13. further, add 2 tbsp onion, 2 tbsp sev, 2 tbsp boondi and salad.
  14. finally, enjoy palak patta chaat as an evening snack.
    palak chaat recipe

notes:

  • firstly, make sure to clean the palak leaves and dry them well before dipping them into the batter.
  • also, the thickness of the batter needs to be watery, else the pakoda will not be crispy.
  • additionally, fry on medium flame until the pakoda turns golden and crispy.
  • finally, palak patta chaat recipe tastes great when assembled just before serving.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)