Palak chaat

Name: How to Make Palak chaat | Easy & Delicious Palak chaat Recipe
Total time: 10 min
Yield: 2
Cuisine: north-indian

So crispy

prep time 10 Mins

cook time 15 Mins

chef Neha Dua

Step 1

Wash palak leaves and pat them completely dry.

Step 2

Mix besan, rice flour, chilli powder, turmeric, ajwain, and salt. Add water slowly to make a medium-thick pakora batter.

Step 3

Heat oil in a kadhai. Dip each palak leaf in batter and fry until golden and crispy. Remove on tissue paper.

Step 4

Place 2–3 fried palak leaves on a plate. Add curd → tamarind chutney → green chutney. Sprinkle chaat masala, cumin powder. Top with sev, pomegranate, onion, coriander. Serve immediately so the leaves stay crispy.

Calories 160 Kcal

Total Fat 8 g

Carbs 18 g

Protein 4 g

ESSENTIAL ITEMS

15 large palak (spinach) leaves

1 cup For batter: besan (gram flour)

2 tbsp rice flour (extra crispiness)

1 tsp red chilli powder

0.25 tsp turmeric

1 tsp ajwain

as per taste Salt

as required Water (to make thick batter)

4 tbsp For topping: whisked curd

2 tbsp imli (tamarind) chutney

2 tbsp green chutney

1 tsp chaat masala

1 tsp roasted cumin powder

1 tbsp pomegranate seeds

OPTIONAL

as required Oil for frying

1 tbsp sev

2 tbsp Finely chopped onion

chopped Fresh coriander

Recipe by:

Neha Dua

2 Recipes

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