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–+ servings

Palak Patta Chaat

Sapana Behl
Palak Patta Chaat is a Crispy Spinach Leaf Chaat with Yogurt & Chutneys.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Chaat
Cuisine Indian
Servings 4 People
Calories 260 kcal

Equipment

Ingredients
  

For the Crispy Spinach Leaves

  • 20-25 fresh spinach leaves medium to large
  • 1 cup besan gram flour

Salt to taste

  • 1 tsp ajwain carom seeds
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp amchoor powder
  • 2 green chillies finely chopped
  • Few coriander leaves finely chopped
  • ½ cup water adjust as needed
  • A pinch of baking soda
  • Oil for deep frying

For the Chaat Topping

  • 1 cup dahi whisked yogurt
  • 2 tbsp hari chutney green chutney
  • 2 tbsp meethi chutney tamarind-date chutney
  • Chaat masala to taste

Instructions
 

Prepare Spinach

  • Wash spinach leaves thoroughly.
  • Pat completely dry.
  • Trim thick stems if needed, keeping leaves whole.

Make the Batter

  • In a bowl, combine besan, salt, ajwain, garam masala, red chilli powder, turmeric, and amchoor.
  • Add chopped green chillies and coriander leaves.
  • Gradually add water and whisk to form a smooth, thick batter.
  • Just before frying, add a pinch of baking soda and mix gently.

Fry the Spinach

  • Heat oil in a kadai on medium heat.
  • Dip each spinach leaf into batter and coat evenly.
  • Fry 5–6 leaves at a time on low to medium heat.
  • Cook until golden brown and crispy.
  • Remove onto paper towels.

Assemble the Chaat

  • Arrange crispy palak leaves on a serving plate.
  • Drizzle whisked yogurt over them.
  • Add hari chutney and meethi chutney.
  • Sprinkle chaat masala.
  • Serve immediately.

Video

Notes

  • Make sure spinach leaves are completely dry before dipping in batter to ensure crisp frying.
  • The batter should be thick enough to coat the leaves evenly but not overly heavy.
  • Add baking soda just before frying for a light, airy texture.
  • Always assemble the chaat just before serving to maintain crispiness.
  • You can add sev, pomegranate seeds, or finely chopped onions for extra texture and flavor.

Nutrition

Serving: 1PlateCalories: 260kcalCarbohydrates: 28gProtein: 8gFat: 14gSaturated Fat: 3gSodium: 350mgFiber: 4gSugar: 6gCalcium: 1120mgIron: 2mg
Keyword chaat, palak patta chaat, spinach leaves chaat
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