Palak Patta Chaat is a delicious and nutritious snack that combines crispy spinach leaves with a variety of flavorful toppings. This mouthwatering dish is perfect for serving as an appetizer or during tea time. The process starts by dipping fresh spinach leaves in a gram flour batter, frying them until crispy, and then layering them with creamy yogurt, tangy chutneys, and aromatic spices. This chaat is a great way to enjoy the goodness of spinach while indulging in the perfect mix of sweet, spicy, and savory flavors.
Total Cook Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Recipe Servings: 2
Ingredients for Palak Patta Chaat:
- 1 cup gram flour (besan)
- 1 tsp salt
- ½ tsp ajwain (carom seeds)
- 2 cups water
- A pinch of turmeric
- 7-8 fresh spinach leaves (Palak)
- 4 tbsp curd (yogurt)
- A pinch of black salt
- A pinch of cumin powder
- A pinch of red chili powder
- 2 tsp finely chopped onion
- 2 tsp finely chopped tomato
- 1 green chili
- 2 tsp tamarind chutney
- 2 tsp mint chutney
- 1 tsp boondi
- 1 tsp pomegranate seeds
- 1 tsp sev (crispy fried noodles)
Instructions:
- In a bowl, combine the gram flour (besan), salt, ajwain, and water. Whisk the mixture to form a smooth batter, adding more water if necessary. Stir in a pinch of turmeric.
- Clean and wash the spinach leaves thoroughly. Coat each leaf with the prepared batter and deep fry them in hot oil until crispy.
- Once the spinach leaves are fried, place them on a serving plate and drizzle with fresh yogurt.
- Sprinkle black salt, cumin powder, and red chili powder over the yogurt. Add chopped onions, tomatoes, and green chili as toppings.
- Add a drizzle of tamarind chutney and mint chutney for a tangy and refreshing flavor.
- Garnish with boondi, pomegranate seeds, and sev to complete the chaat with a balance of textures and tastes.
