Palak Patta Chaat
Crisp spinach leaves coated in a light gram flour batter, deep-fried to perfection, and topped with tangy chutneys, yogurt, and aromatic spices to create a crunchy, flavorful Indian street-style chaat.
Ingredients
For Pakora
- Spinach leaves – 12 leaves
- Green chilli chopped – 1no
- Besan (gram flour) – 1cup
- Ginger chopped – 1tsp
- Salt – to taste
- Water – 1cup
- Turmeric – ½ tsp
- Oil – for frying
- Chilli powder – 1tsp
- Chaat masala – a pinch
For Sweet Curd
- Curd – 1cup
- Sugar – 3 tbsp
- Salt – to taste
- Black salt – ¼ tsp
Tamarind chutney
- Tamarind pulp – 1 cup
- Sugar – 4 tbsp
- Chilli powder – 1 tsp
- Roasted cumin powder – 1 tbsp
- Salt – to taste
- Black salt – 1 tsp
- Salt – to taste
- Water – 1½ cup
- Grapes – 1 cup
- Banana – 1 no
- Melon seeds – handful
Topping
- Mint Chutney
Instructions
- Wash and pat dry the spinach leaves. In a separate bowl add besan, salt, turmeric, chilli powder, green chilli, ginger and water. Whisk it to make a smooth batter.
- Heat oil in a deep vessel. Dip the spinach leaves in the batter and deep fry them. Once the batter is cooked remove the pakoras and keep aside.
- Combine all the ingredients for making sweet curd and keep aside. Combine all ingredients in a pan for tamarind chutney expect for grapes, banana and melon seeds and bring to a quick boil. Now simmer and cook for 15-18 mins or until the chutney is cooked. Remove and cool it completely. Once cooled add sliced grapes, sliced banana & melon seeds.
- Place the spinach leaves on a platter. Drizzle sweet curd & tamarind chutney generously. Sprinkle chaat masala & splatter mint chutney generously. Serve immediately
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