Palak Patta Chaat | Palak Chaat

This Palak Chaat is a type of thrilling methods to incorporate spinach (palak) in your meals. Many individuals don’t actually just like the style of spinach as such. However everyone knows that this leafy inexperienced ought to be consumed as a result of its nutritious. In case you simply can’t assist your self to love palak, have it within the type of this Palak Patta Chaat. Its ‘chatpata’ that means piquant, tangy, simple to make and bursting with flavors. There are extra Palak Recipes on my weblog that may enable you develop a liking for it.

palak chaat served in white plates on a wooden table.

About Palak Chaat

All credit to my mom for sharing this Palak Patta Chaat recipe with me. She says she acquired this from one in all her favourite cookery exhibits on TV. This dish has spinach leaves put to make use of in the most effective kind, which is a chaat. Thus, a positive shot winner for the palate. The one flipside I really feel is that diet smart, it goes just a little low as every palak patta (spinach leaf) is batter fried.

However then isn’t life can also be about that little indulgence, as soon as some time? These spinach leaf fritters solely make this dish crispy and oh so delish. A unique texture and mouth really feel when in comparison with having the Palak Pakoda, as these are fried dumplings of the spiced spinach-gram flour combination. Thus, considerably much less crispy and a bit dense.

What makes this Palak Chaat an important dish are the chutneys and curd (yogurt) that go on high of those spinach leaf fritters. I ensure that to make use of the do-it-yourself Coriander Chutney or Cilantro Mint Chutney, Tamarind Chutney and curd which not solely contribute to the style however well being issue too.

So, if utilizing do-it-yourself chutneys, I’d counsel that you simply put together them a day prior and refrigerate until additional use. I’ve additionally used a vegan peanut yogurt on this Palak Patta Chaat which gave it a definite nutty taste. You need to use every other – common Curd and even cashew yogurt.

Why This Recipe Works

It doesn’t finish on the chutneys on high of the spinach leaf fritters on this Palak Chaat. You could have a crunchy topping of finely chopped onions, sev and crushed papdi, together with a sprinkle of floor spice powders and different chaat necessities. Need to have it as a starter or snack, fully your selection.

Normally, children fuss over consuming palak as this leafy inexperienced shouldn’t be actually thrilling for them. Extra so for those who inform them about the advantages. They don’t seem to be thinking about realizing what good it does as the one factor issues to them is how tasty any meals could be.

This Palak Patta Chaat is nice for youths because the spinach is disguised in a yummy manner on this dish. I’m positive that this delicious chaat will make them rethink their angle in direction of palak and have it listed of their favorites.

Step-by-Step Information

make Palak Patta Chaat

Make Palak Patta Pakora

1. Take away solely the leaves from the spinach (palak) bunch. Take about 12 to fifteen medium measurement spinach leaves (palak patta) and rinse them effectively in water.

Be sure to make use of contemporary and tender spinach leaves. Don’t hold the stems very lengthy. You possibly can lower the stems barely.

rinsing spinach leaves with water in a colander.

2. Wipe the leaves dry with a kitchen towel. Guarantee that the leaves are dried very effectively.

wiping spinach leaves dry with a kitchen towel.

3. Measure and hold all of the elements prepared for making palak patta pakora.

measured ingredients for palak patta pakoda.

4. In a bowl, combine all of the dry elements listed under:

½ cup gram flour (besan)

1 pinch turmeric powder

1 pinch asafoetida (hing)

1 pinch purple chili powder

1 beneficiant pinch fennel powder (saunf powder)

¼ teaspoon carom seeds (ajwain)

gram flour, turmeric powder, asafoetida, red chili powder, fennel powder and carom seeds added to a white mixing bowl.

5. Subsequent, add 1 tablespoon rice flour (non-obligatory) and salt as required.

rice flour and salt added to the bowl.

6. Combine very effectively and add water as wanted to make a thick flowing batter.

water added to mixed ingredients in the bowl.

7. You possibly can combine with a spoon or wired whisk.

mixing the ingredients in the bowl with a wired whisk.

8. Whisk until a clean and thick flowing batter is shaped. 

whisking the ingredients in the bowl till a smooth batter is formed.

9. Warmth ample oil in a kadai or pan. Dip every spinach leaf within the ready batter and place them within the sizzling oil.

dipping each spinach leaf in the prepared batter.

10. Fry the batter coated spinach leaves in medium-hot oil in batches until golden and crisp. The oil needs to be medium-hot.

If the oil is heat or not sizzling sufficient, the palak fritters will grow to be oily. If the oil could be very sizzling, the gram coating will get browned shortly and will even get burnt.

frying batter coated spinach leaves in hot oil.

11. Place palak patta pakora on kitchen paper towels to take away extra oil.

draining palak patta pakoda on kitchen tissues.

Make Palak Patta Chaat

12. On a serving plate, place palak patta pakora. You possibly can gently crush the pakora earlier than making the chaat, its non-obligatory.

I’ve served each entire and crushed palak patta pakora. Each methods it tastes good. However if in case you have children, then it’s higher to crush and serve.

palak patta pakodas placed on a serving plate.

13. Prime with some inexperienced chutney and candy chutney as required.

green chutney and sweet chutney added on top of palak patta pakodas.

14. Sprinkle some finely chopped onions.

chopped onions sprinkled on top.

15. Pour 2 to three tablespoons yogurt (curd/dahi) or add as wanted.

yogurt added on top.

16. Sprinkle some chaat masala, roasted cumin powder, purple chilli powder and black salt as required.

chaat masala, roasted cumin powder, red chili powder and salt sprinkled on top of the yogurt.

17. Prime with some sev (fried gram flour vermicelli) and crushed papdi (flat crispy puri).

sev and crushed papdis added on top.

18. Lastly, garnish with some chopped coriander leaves. You can even add contemporary pomegranate arils (non-obligatory).

palak patta chaat garnished with chopped coriander leaves.

19. Garnish with extra sev if you need.

more sev added to the palak patta chaat.

20. Serve the Palak Patta Chaat instantly.

palak patta chaat served on white plates with a spoon kept on right side on one of the plates.

Extra Chaat Recipes To Strive!

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spinach chaat recipe, palak chaat recipe

Palak Patta Chaat | Palak Chaat

Palak Patta Chaat is a chaat snack made with crispy fried spinach fritters topped with spicy inexperienced chutney, tangy and candy tamarind chutney and onions, sev, curd and spice mixes.

4.84 from 6 votes

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

For palak pakora

For palak patta chaat

Making palak pakora for chaat

  • Take away solely the leaves from the palak bunch. Rinse them effectively in water.

  • Wipe them dry with a kitchen towel.

  • In a bowl combine all of the dry elements – gram flour, turmeric powder, asafoetida, purple chili powder, fennel powder, carom seeds and salt.

  • Add water as wanted and make a thick flowing batter.

  • Warmth oil on medium warmth for frying in a kadai or pan.

  • Dip every spinach leaf within the batter and place them within the medium-hot oil.

  • Fry them in batches until golden and crisp. Drain on kitchen tissues to take away extra oil.

Making palak chaat

  • On a serving plate/plates, place the fried palak pakoras. You possibly can crush the pakoras frivolously for those who desire.

  • Prime with the inexperienced chutney and candy chutney as required.

  • Sprinkle some chopped onions.

  • Pour 2 to three tablespoon of yogurt (curd) or as required.

  • Sprinkle with chaat masala, cumin powder, purple chili powder, black salt as required.

  • Prime with some sev and crushed papdis (flat crispy puris).

  • Lastly garnish palak chaat with some chopped coriander leaves and pomegranate arils.

  • Serve Palak Chaat instantly.

  • Use contemporary spinach and ensure the leaves should not wilted or dried.
  • Rinse the spinach very effectively in water.
  • Keep in mind to fry the batter coated spinach leaves in reasonably sizzling oil. If the oil shouldn’t be sizzling sufficient, the palak patta pakora will take in extra oil. 
  • The spices and seasonings within the pakora and the chaat could be adjusted in line with your style preferences. 
  • You possibly can use a plant primarily based yogurt or totally skip including the yogurt. 
  • The recipe could be simply scaled. 

Vitamin Details

Palak Patta Chaat | Palak Chaat

Quantity Per Serving

Energy 265 Energy from Fats 153

% Day by day Worth*

Fats 17g26%

Saturated Fats 2g13%

Trans Fats 0.01g

Polyunsaturated Fats 1g

Monounsaturated Fats 12g

Ldl cholesterol 0.04mg0%

Sodium 632mg27%

Potassium 318mg9%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

Vitamin A 470IU9%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin C 7mg8%

Vitamin E 6mg40%

Vitamin Ok 27µg26%

Calcium 35mg4%

Vitamin B9 (Folate) 110µg28%

Iron 2mg11%

Magnesium 50mg13%

Phosphorus 102mg10%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie food plan.

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This Palak Patta Chaat recipe submit from the archives, first revealed in Could 2013 has been up to date and republished on November 2022.

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