If you're on the edge as far as spinach goes, this palak patta chaat may convert you! Crispy, gram flour battered spinach leaves are topped with spiced yogurt, a medley of tangy and sweet chutneys and chaat spices making it absolutely drool worthy! It's crunchy, tangy,and gently spiced, so delicious that you may even forget you are eating spinach.
Indian chaat is absolutely mouthwatering and honestly, there's isnt a single chaat recipe that I didn't love. Palak patta chaat, which literally translates to spinach leaf chaat is a north indian favorite. It is very popular on streets of Delhi and UP.
The key ingredient is fresh and tender spinach leaves that are coated in a seasoned batter made with besan, cornstarch and few spices. A thin coating is essential to keep the leaves crisp rather than soggy. Unlike spinach pakoras, the batter here is thinner and lightly spiced,which, along with the cornstarch, gives the chaat its distinct light and extra-crispy texture.
Street vendors don't add a ton of toppings (though you can go all out). However really, yogurt and chutneys is all you need. Make sure that the chutneys especially the green chutney is nice and spicy!
The chaat eating experience is that of cold & creamy yogurt versus piping hot, crispy spinach. The green chutney and sweet imli chutney lift the flavor of the chaat, while jewel- like pomegranate arils add a pop of color and freshness.
Ingredients
Spinach Leaves
You need the freshest spinach leaves you can find. Avoid baby spinach. Pick up a spinach bunch that's looking bright green in color at the store. The leaves should feel crunchy to touch (not soft or limpy).
We are going to wash the leaves thoroughly and then trim off the stems. The stems burn when you are deep frying(telling you from recipe testing!)
Wash and layer the spinach leaves in a single layer to dry. You can wipe them with paper towel too, I just prefer air drying. Before you begin, make sure that spinach leaves are fully dry.
Let's Make Palak Patta Chaat
- In a bowl, add the yogurt, spices, sugar, finely chopped green chilies and salt.
2. Mix very well using a whisk to smooth. Keep the yogurt thick and creamy (add water slowly). Keep spiced yogurt refrigerated while you deep fry the spinach leaves.
Before you start making the batter, set oil for deep frying to heat up on medium flame on the stove. The batter comes together pretty quickly and by that time the oil will be at right temperature.
- Combine all besan batter ingredients into a large bowl.
- Slowly add water and mix (else batter will get lumpy). Add water as needed to make a pourable batter (thinner than pakora batter).
Batter Ratio - The batter used for dipping spinach leaves differs slightly from a regular pakora one, mainly in the ratio of gram flour to rice flour or cornstarch. For this recipe, we're aiming for a thin, crisp, tempura-like coating. During testing, I found that cornstarch works better than rice flour to achieve that delicate, crackly texture on the palak. Also, the coating stayed crispy even after cooling down (win!) So please stick to the measurements indicated in the recipe card.
- Coat the spinach leaves on both sides by dipping into the batter. We want a thin coating that will fry to crispy. Its alright if you can see leaf in few places.
- Immediately lower the battered spinach leaves into hot oil. Fry on medium heat till golden and crisp on both sides. Don't lower the heat else the fried patta will become soggy.
7. Pick the fried leaves out of the oil carefully using a slotted spoon.
8. Carefully, place them on a wire rack or colander to drain excess oil.
9. Look how crunchy!
10. Place 5-6 fried palak patta on a plate.
11. Top with 2-4 tablespoon of spiced yogurt or as desired.
12. Add drizzle of green chutney, tamarind chutney, pomegranate, chaat masala, roasted cumin powder and sev. Serve rightaway!
Delhi Style Palak Patta Chaat
Ingredients
For Seasoned Yogurt
- 2 cup plain yogurt
- 1 teaspoon kala namak black salt
- ½ teaspoon salt adjust to taste
- ½ teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- ½ tablespoon sugar
- 1-2 green chilli finley chopped
- ⅓ cup cold water or as needed
For Frying Spinach Leaves
- 1 spinach bunch avoid using baby spinach
- 200 g besan gram flour (~1 cup)
- 55 g cornstarch (~¼ cup)
- ½ teaspoon ajwain carrom seeds
- 1 teaspoon coriander seeds coarsely crushed
- ¾ teaspoon red chili powder (hot!) adjust to taste
- ½ teaspoon turmeric powder
- ⅛ teaspoon baking soda
- 300 -325 ml cold water or as needed
- Oil for deep frying
Other Ingredients
- ½ cup tamarind chutney or as needed
- ½ cup green chutney or as needed
- Chaat Masala as needed
- Roasted Cumin Powder as needed
- ½ cup pomegranate arils or as needed
- nylon sev as needed
- Green Chillies (chopped) as needed
Instructions
Wash and Dry the Spinach leaves
- Wash the spinach leaves thoroughly. Trim off the stems. Layer the washed spinach on a kitchen towel or paper towel to dry completely. You can wipe each leaf dry using a paper towel too. Before you begin, make sure that spinach leaves are fully dry.
Make The Seasoned Yogurt
- In a medium bowl, add the yogurt, all the listed spices, sugar, finely chopped green chilies and salt.
- Mix very well using a whisk to smooth. Keep the yogurt thick and creamy (add water slowly to make it pourable). Taste and adjust the seasonings if needed. Keep it refrigerated while you deep fry the spinach leaves.
Deep Fry The Palak Patta
- Before preparing the batter, place oil in a deep skillet/kadai on the stove over medium heat for deep frying. The batter comes together quickly, and by the time it's ready, the oil will have reached the right temperature
- In a large bowl, combine besan, cornstarch, all the spices, and salt.
- Slowly add water and start mixing using a whisk. If you add all the water at once, the besan will become lumpy. Make a pourable batter(thinner than pakora batter).
- Coat spinach leaves one by one on both sides by dipping into the batter. We want a thin coating that will fry to crispy. Its alright if you can see leaf in few places.
- Immediately lower the battered spinach leaves into hot oil. Fry on medium heat till golden and crisp on both sides. Don't lower the heat else the fried patta will become soggy.
- Pick the fried leaves out of the oil carefully using a slotted spoon.Carefully, place them on a wire rack or colander to drain excess oil.
Assemble the Chaat Plate
- Place 5-6 fried palak patta on a plate.Top with 2-4 tablespoon of spiced yogurt or as desired.
- Add drizzle of green chutney, tamarind chutney, pomegranate, chaat masala, roasted cumin powder and sev. Serve rightaway!
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