By Tarishi Shrivastava
September 23, 2024
Palak patta chaat is a crunchy North Indian snack made with deep-fried spinach leaves, loaded with tangy, spicy and sweet flavours from chutneys, yoghurt and spices. It’s a way to transform plain spinach into a street-style dish.
12 large palak leaves ½ cup besan ¼ cup rice flour ½ teaspoon ajwain ¼ teaspoon red chilli powder ¼ teaspoon turmeric powder Salt to taste Water as needed for batter Oil for frying
Toppings: ½ cup yoghurt ¼ cup tamarind chutney ¼ cup green chutney 1 teaspoon roasted cumin powder 1 teaspoon chaat masala ¼ teaspoon red chilli powder 2 teaspoons sev Fresh coriander leaves Pomegranate seeds
In a bowl, mix besan, rice flour, ajwain, red chilli powder, turmeric powder and salt. Add water as needed to make a smooth, thick batter.
Heat oil in a deep frying pan over medium heat.
Dip each spinach leaf in the batter; make sure it’s well coated. Fry in hot oil until crispy and golden. Drain on paper towels.
Place the fried spinach leaves on a plate. Drizzle the whisked yoghurt over the leaves.
Add tamarind chutney and green chutney in a zig-zag pattern over the yoghurt.
Sprinkle roasted cumin powder, chaat masala, red chilli powder, sev and fresh coriander leaves on top. Garnish with pomegranate seeds if desired.