Palak Patta Chaat… spicy, tangy, all-time favourite chaat.
Serve this Chaat as a starter or as an evening snack or just like that. It is a good accompaniment to the main course dinner or lunch or dinner menu too.
Palak Patta (Spinach Leaves) Chaat is more or less like Papdi Chaat with the only difference that papdi is replaced by spinach leaves fritters.
Fried Spinach leaves or Spinach Fritters are much crispier and crunchier than Papdi.
Yes, spinach leaves dipped in gram flour batter and then fried.
Once fried, you pour beaten and smoothened yoghurt and sweet n sour chutney and green chutney on these and serve.
Having developed a lot of liking for it, I decided to try it at home. Since I make spinach pakoras very often so thought that this would be equally easy to make.
But this apparently looking easy chaat is actually not that easy. The secret to making good palak patta chaat lies in the fact that once fried the fritters should be really crispy so that when served with yoghurt and other dips even then they give a crunch while eating.
When I tried it for the first time, it was like half success, as some leaves turned out very crisp after frying whereas others didn’t. Couldn’t understand the reason behind it. Read about it, googled it and above all tried few more times with different permutations and combinations. Finally, got perfect crispy spinach fritters. And ready to share with you all.
It is a very simple recipe but the only trick is that the leaves should turn out crunchy after frying.
How to ensure that?
Well, for this, the gram flour batter is kept really very thin. Also, you can add little cornflour to the gram flour batter.
I add approximately corn flour in the ratio of 1:2, that is just half of the gram flour.
So, make sure that your gram flour batter is really thin. When you dip spinach leaves in this batter then they are very lightly coated. These leaves are then fried.
If the gram flour batter is kept thick like that for pakoras then spinach leaves will be soft only after frying and you will not enjoy its Chaat.
Secondly, the leaves should be thoroughly dried before putting in the batter for frying.
So, remember the 2 tips to ensure crisp spinach fritters:
- Gram flour batter should be thin, thinner than that used for making pakoras.
- Leaves should be completely dried before frying.
Addition of corn flour in the gram flour batter not only improves the crunchiness of the fritters but also keeps them crunchier a little longer.
Benefits of spinach are well known and need no mention. But still many times children don’t like its taste and are not interested in having it. So, out of many other ways, it is also a good way to serve spinach to your children.
In my family everybody loves it.
Once fried, spinach fritters should not be kept for long otherwise they turn soft.
It is advised that you do all the preparations beforehand which means that both the chutneys, sweet n sour as well green chutney can be prepared in advance, maybe a day earlier and stored in the refrigerator.
Similarly, smoothen yoghurt, add spices (except salt) and keep in the refrigerator.
If all this is done then you just need to assemble the chaat.
Let’s see the recipe in detail…
Preparation Time: 20 minutes
Cooking Time: 15 minutes
For Spinach Fritters (Palak Pakoras)
2o-25 Spinach leaves
1/2 Cup (50 g) Gram flour (Besan)
1/4 Cup Corn Flour
Salt to taste
Red Chili powder to taste
1/4 tsp Chaat Masala/Garam Masala
Oil for frying
For Palak Patta Chaat
1 Cup Yoghurt
1/4 Cup Sweet n Sour Chutney
2 Tbsp Green Chutney
1/4 Cup Gram flour Vermicelli (Sev)
2 Tbsp Pomegranate pearls
- Prepare Coriander chutney and Sweet n sour Chutney.
- Take yoghurt in a bowl and smoothen it using a whisk. Add Chaat masala, little powdered sugar, roasted cumin powder and red chilli and keep it in the refrigerator. Add salt when using it for making palak patta chaat.
Make Spinach Leaves Fritters
- Make a thin batter of gram flour. For this, take gram flour and corn flour in a big bowl, start adding water little at a time and make a smooth and thin batter. Water is added slowly so as to avoid lump formation.
- Add salt, red chilli powder and chaat masala (or garam masala) to the batter. Keep it for some time. In the meantime, do other preparations.
- Clean spinach and wash the leaves thoroughly in running water. Wipe the leaves thoroughly with a dry cloth.
- Take enough oil in a wok (kadhai). When sufficiently hot, start frying.
- For this, dip spinach leaves in the batter and carefully put in hot oil.
- Put as many leaves as your wok (kadhai) can hold at a time.
- Fry these from both the sides till crisp and crunchy. Take out in a colander/absorbent paper to drain excess oil.
- Similarly, fry all the leaves.
Assemble to Make Chaat
- Now, arrange fried spinach leaves in individual serving plates.
- Pour smoothened yoghurt over it. Top it with sweet n sour chutney and coriander chutney.
- Lastly, sprinkle some gram flour vermicelli (sev) and pomegranate pearls.
- Serve immediately with love.
- Do not keep fried spinach fritters for long as they will turn soggy.
- You can consume these fritters without any dressings also. Eat these as it is or sprinkle some chaat masala and then enjoy.
- For Sweet n sour chutney, click here.
- For Green chutney…
1/2 Cup Chopped Fresh coriander
1 or 2 green Chilli
Salt to taste
Rock Salt to taste
1/4 Tsp Cumin Seeds
1/2 Lemon’s juice
Put all these things, except lemon juice in the grinder and grind it to a fine chutney. May sprinkle 3-4 drops of water if difficult to grind. Lastly, add lemon juice.
Detailed Recipe with Pics
Take Gram flour and corn flour in a big bowl, add spices.
Make a thin batter by slowly adding water and stirring continuously. The batter should be thin.
Clean spinach leaves. Wash them thoroughly, put in a colander for some time and pat dry with a soft cloth.
Dip spinach leaves, from both the sides, in the batter.
Heat oil in a wok. Put the gram flour coated leaves in the hot oil. Put as many leaves as your wok can withhold.
Fry from both the sides till crisp and golden brown.
Fry all the leaves like this in 3 or 4 batches.
Assemble fried leaves, smoothened yoghurt, green chutney, sweet n sour chutney and gram flour vermicelli.
Arrange fried spinach leaves on the serving plate.
Pour smoothened yoghurt over it.
Drizzle sweet n sour chutney.
Drizzle green chutney.
Garnish with gram flour vermicelli (sev).
Make it more appetizing by sprinkling few pomegranate pearls.
If you try this recipe or have tried any of my other recipes then please leave a comment below. Your feedback fuels my enthusiasm to post more good recipes.
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