Palak Patta Chaat Recipe-Delhi style Spinach leaf Chaat
A typical Delhi style chaat, the Palak Patta Chaat is a great snack to be served at tea time. Spinach leaves are coated in a batter and deep fried to make spinach fritters and then drizzled with smooth beaten yoghurt, chutneys, and masalas. Serve Palak Patta chaat with a hot cup of chai for an evening snack.
This chatpata Palak Patta Chaat Recipe, is a delicious assembly of crispy batter fried spinach leaves, served with rich smooth yoghurt, and an array of chutney, Dhaniya pudina chutney, date tamarind chutney and lehsun ki chutney, each of which render a flavour to this lovely chaat. It is finished off with a sprinkle of dry masalas and topped with some sev. This popular Palak Patta Chaat is served on the streets of Delhi.
Serve this Palak Patta Chaat Recipe along with Spicy Black Chickpeas Sprouts Salad Chaat Recipe and Delhi Style Matar Chaat (Matra) Recipe (Spicy & Tangy Dry Green Peas Curry Curry Recipe) at your chaat parties or as part of your festive feasts like Holi and Diwali.
If you like this Palak Recipe, take a look at some more such recipes:
10 M
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20 M
2 Servings
Ingredients
- 10 Spinach Leaves (Palak)
- 1 pinch Enos Fruit Salt
- 1/4 cup Gram flour (besan)
- Salt , to taste
- 1/4 cup Green Chutney (Coriander & Mint)
- 1/4 cup Sweet Chutney (Date & Tamarind)
- 1/4 cup Lahsun Ki Chutney (Red Garlic Chutney)
- Sev , to garnish
- 1 Onion , chopped
- 1/4 cup Curd (Dahi / Yogurt)
- 1 Potato (Aloo) , boiled and mashed
- 1 Carrot (Gajjar) , grated
- Red Chilli powder , to sprinkle
- Cumin powder (Jeera) , to sprinkle
- Chaat Masala Powder , to sprinkle
How to make Palak Patta Chaat Recipe-Delhi style Spinach leaf Chaat
To begin making, the Palak Patta Chaat Recipe, first let us fry the spinach/palak leaves. Wash and dry the palak leaves.
In a mixing bowl, combine gram flour, salt and Eno along with 2 tablespoons of water to make a dropping consistency batter. Mix well and set aside.
In a kadai, heat oil on medium flame, dip each spinach/palak leaf in the gram flour batter and coat it completely gradually put them into the oil and deep fry until golden brown in color.
Drain them on an absorbent paper and plate it in a platter to make the chaat.
To make the Palak Patta Chaat, arrange the fried palak pattas on a plate.
In a mixing bowl, combine grated carrots, mashed potatoes and chopped onions with some chaat masala.
Place a little bit of the carrot-potato-onion mixture on each of the fried palak leaves.
Next, spoon a teaspoon of each dhaniya-pudina chutney, date and tamarind Chutney and lahsun ki chutney on each of the palak pattas.
Top this with a teaspoon of curd .
Finally sprinkle some red chilli powder, Cumin powder and chaat masala.
Garnish with Sev and serve.
Serve this Palak Patta Chaat Recipe along with Spicy Black Chickpeas Sprouts Salad Chaat Recipe and Delhi Style Matar Chaat (Matra) Recipe (Spicy & Tangy Dry Green Peas Curry Curry Recipe) at your chaat parties or as part of your festive feasts like Holi and Diwali.
