Crispy fritters made using whole spinach leaves topped with sweet tamarind chuntey, spicy coriander chutney, chopped onions, coriander leaves, chaat masala etc, make a lip smacking dish called palak patta chaat. I always thought it would be a difficult thing to make pakoda of spinach leaves but if few things are kept in mind, palak chaat recipe can be easily decoded.
Proper spinach leaves and correct batter are critical for palak chaat recipe. Following should be kept in mind:
Select big spinach leaves.
Go for firm and intact spinach. Keeping it in cold water helps it to stiffen up, which eases the making of pakodas.
Keep ½ an inch of its stem intact. It makes very convenient to hold the spinach leaf and dip in batter and put in oil thereafter. After frying you can just cut it off.
The batter has to be thick yet flowing. Add water gradually and check the consistency.
As regards other ingredients, carom seeds (ajwain) are added for flavouring. Rice flour is added which makes palak pakodas crisp.
Other chaat recipe is dahi puri chaat. Crisp puri topped with yogurt, potatoes, chutneys and spices, it totally delectable. Find the recipe here. Another palak/spinach based appetizer is hara bhara kebab. Very delicious and healthy, find its recipe here.
1. Let’s begin with the batter for palak pakoda. In a mixing bowl add ½ cup gram flour (besan), 2 tbsp rice flour, salt to taste, ½ tsp carom seeds (ajwain), ½ tsp red chilli powder, ½ tsp chaat masala powder.
2. Add water gradually.
3. Make a thick and flowing batter.
4. Dip spinach leaf in it. Before this ensure to heat enough oil.
5. Put spinach leaf in hot oil.
6. Fry on medium flame till golden brown.
7. For serving, place 4-5 palak patta in a serving plate. Top with coriander and tamarind chuntey. Sprinkle chaat masala, roasted cumin seeds powder and kashmiri red chilli powder.
8. Time for yogurt, chopped onion and coriander.
9. Serve immediately. Bon appétit.
PREP TIME 15 minutes
COOK TIME 05 minutes
TOTAL TIME 20 minutes
For Palak Pakoda
• 15-18 spinach leaves, washed and dried
• ½ cup gram flour (besan)
• 2 tbsp rice flour
• Salt to taste
• ½ tsp carom seeds (ajwain)
• ½ tsp red chilli powder
• ½ tsp chaat masala powder (recipe here)
• Water, as required
For Palak Chaat
• Green chutney for chaat, as much required
• Sweet tamarind chutney for chaat, as much required
• Chaat masala, as much required
• 1 small onion chopped
• Handful of chopped coriander leaves
• Kashmiri red chili powder, as much required
• Roasted cumin seeds powder, as much required
• 1 cup well whisked yogurt or as much required
1. Let’s begin with the batter for palak pakoda. In a mixing bowl add ½ cup gram flour (besan), 2 tbsp rice flour, salt to taste, ½ tsp carom seeds (ajwain), ½ tsp red chilli powder, ½ tsp chaat masala powder.
2. Add water gradually.
3. Make a thick and flowing batter.
4. Dip spinach leaf in it. Before this ensure to heat enough oil.
5. Put spinach leaf in hot oil.
6. Fry on medium flame till golden brown.
7. Top with coriander and tamarind chuntey. Sprinkle chaat masala, roasted cumin seeds powder and Kashmiri red chilli powder.
8. Time for yogurt, chopped onion and coriander.
9. Serve immediately. Bon appétit.
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