Recently updated on March 6th, 2020


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 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. But fried Spinach leaves or Spinach Fritters are much crispier and crunchier than Papdi. Nowadays, it’s common to have this chat in all the parties, weddings, get-togethers, everywhere. It is an exotic chaat that is relished by everyone.

Palak patta Chaat

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What Is Palak Patta Chat?

Palak Patta Chaat is a spicy tangy chaat and is a specialty of North India, especially Delhi, wherein crispy crunchy spinach fritters are drizzled with yogurt, green chutney, sweet n sour chutney, vermicelli. Like any other fritters, spinach leaves are dipped in gram flour batter and then fried. Once fried, beaten and smoothened yogurt, sweet n sour chutney and green chutney are drizzled on these and then served.

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.

Easy Yet Not That Easy!

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 yogurt 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. I couldn’t understand the reason behind it. Read about it, googled it and above all tried a few more times with different permutations and combinations. Finally, I 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 Palak leaves Remain Crunchy?

  • Well, for this, the gram flour batter is kept really very thin.
  • 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.
  • Also, you can add little cornflour to the gram flour batter. I add approximately cornflour in the ratio of 1:2, which is just half of the gram flour.
  • The addition of cornflour in the gram flour batter not only improves the crunchiness of the fritters but also keeps them crunchier a little longer.
  • Secondly, the leaves should be thoroughly dried before putting in the batter for frying.
  • Once fried, spinach fritters should not be kept for long otherwise they turn soft.

2 Tips to Ensure Crisp Spinach Fritters:

  1. Gram flour batter should be thin, thinner than that used for making pakoras.
  2. Leaves should be completely dried before frying.

Make-Ahead Snack

Making palak patta chat surely involves a series of steps. But the best thing is that these steps can be done much ahead of time. And when you have all the items ready then making chaat is basically just assembling all the things nd can be done easily and quickly. 

  • 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 yogurt, add spices (except salt) and keep in the refrigerator.
  • Also, make spinach fritters few hours before the slotted time.
  • If all this is done then you just need to assemble the chaat.

Let’s see the Recipe Of Palak Patta Chaat

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 4


For Palak Pakoras (Spinach Fritters)

  • 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 Yogurt
  • 1/4 Cup Sweet n Sour Chutney
  • 2 Tbsp Green Chutney

For Garnishing

  • 1/4 Cup Gram flour Vermicelli (Sev)
  • 2 Tbsp Pomegranate pearls


Advance Preparations

  1. Prepare Coriander chutney and Sweet n sour Chutney.
  2. Take yogurt 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 Palak Pakoras

  1. Make a thin batter of gram flour. For this, take gram flour and cornflour 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.
  2. 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.
  3. Clean spinach and wash the leaves thoroughly in running water. Wipe the leaves thoroughly with a dry cloth.
  4. Take enough oil in a wok (kadhai). When sufficiently hot, start frying.
  5. For this, dip spinach leaves in the batter and carefully put in hot oil.
  6. Put as many leaves as your wok (kadhai) can hold at a time.
  7. Fry these from both the sides till crisp and crunchy. Take out in a colander/absorbent paper to drain excess oil.
  8. Similarly, fry all the leaves.


  1. Now, arrange fried spinach leaves in individual serving plates.
  2. Pour smoothened yogurt over it. Top it with sweet n sour chutney and coriander chutney.
  3. Lastly, sprinkle some gram flour vermicelli (sev) and pomegranate pearls.
  4. Serve immediately with love.
Palak Patta Chaat


  1. Do not keep fried spinach fritters for long as they will turn soggy.
  2. You can consume these fritters without any dressings also. Eat these as it is or sprinkle some chaat masala and then enjoy.
  3. For Sweet n sour chutney, click here.
  4. For Green chutney…
  • 1/2 Cup Chopped Fresh coriander
  • 1 or 2 green Chilli
  • 1/4″ Ginger
  • 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.

Step By Step Recipe Of Palak Patta Chaat With Pics

  • Take Gram flour and cornflour 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.
Palak Patta Chaat
Palak Patta Chaat
  • Dip spinach leaves, from both the sides, in the batter.
Palak Patta Chaat
  • Heat oil in a wok. Put the gram flour coated leaves in the hot oil. Put as many leaves as your wok can withhold.
Palak Patta Chaat
  • Fry from both sides till crisp and golden brown.
  • Fry all the leaves like this in 3 or 4 batches.
  • Assemble fried leaves, smoothened yogurt, green chutney, sweet n sour chutney and gram flour vermicelli.
Palak Patta Chaat
  • Arrange fried spinach leaves on the serving plate.
Palak Patta Chaat
  • Pour smoothened yogurt over it.
Palak Patta Chaat
  • Drizzle sweet n sour chutney as well as green chutney..
Palak Patta Chaat

Garnish with gram flour vermicelli (sev).

Palak Patta Chaat
  • Make it more appetizing by sprinkling few pomegranate pearls.
Palak Patta Chaat
  • Serve immediately.
Palak Patta Chaat


Hope you have liked this recipe of Palak Patta Chaat and will surely try it out for your loved ones.

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Happy Eating… Healthy Living