If you’re a fan of street food, especially Indian chaat, you’ll fall in love with Palak Patta Chaat. This crispy and tangy snack, made with deep-fried spinach leaves, yogurt, tamarind chutney, and a range of savory toppings, is a unique and delicious twist on traditional chaat. It’s not only incredibly tasty but also packed with nutrients from the spinach, making it a delightful option for both a snack or appetizer.
Here’s how you can recreate this restaurant-style Palak Patta Chaat at home with this easy-to-follow recipe.
Ingredients:
For the Spinach Leaves:
- 10-12 large spinach leaves (palak patta), washed and dried
- 1/2 cup rice flour
- 1/2 cup chickpea flour (besan)
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- Salt, to taste
- Water, as needed
- Oil, for deep frying
For the Chaat Assembly:
- 1/2 cup thick yogurt (preferably chilled)
- 1/4 cup tamarind chutney
- 1/4 cup green chutney (mint-coriander chutney)
- 1 tablespoon roasted cumin powder
- 1 tablespoon chaat masala
- 1/4 teaspoon black salt
- 1/4 cup pomegranate seeds (optional)
- 1/4 cup sev (crispy chickpea noodles)
- Fresh coriander leaves, finely chopped (for garnishing)
Instructions:
Step 1: Preparing the Spinach Leaves
- Wash and dry the spinach leaves: Carefully wash the spinach leaves and pat them dry with a kitchen towel to remove excess water.
- Prepare the batter: In a mixing bowl, combine rice flour, chickpea flour, red chili powder, turmeric powder, cumin powder, and salt. Gradually add water and mix to form a smooth batter that can easily coat the spinach leaves.
- Coat the spinach leaves: Dip each spinach leaf in the batter, ensuring it’s fully coated. You can use your hands to gently press the batter onto the leaves.
- Heat oil for frying: Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully drop the coated spinach leaves into the oil and fry them until they turn golden and crispy, about 2-3 minutes. Be sure not to overcrowd the pan. Fry in batches if needed.
- Drain excess oil: Remove the crispy spinach leaves from the oil and place them on a paper towel to drain any excess oil.
Step 2: Assembling the Palak Patta Chaat
- Prepare the serving plate: Arrange the crispy spinach leaves on a serving plate.
- Top with yogurt: Spoon chilled, thick yogurt over the fried spinach leaves. Spread it evenly.
- Add chutneys: Drizzle tamarind chutney and green chutney on top of the yogurt. Adjust the quantity to your taste.
- Sprinkle the spices: Sprinkle roasted cumin powder, chaat masala, and black salt generously over the chaat for that authentic flavor.
- Garnish: Top with pomegranate seeds for a burst of color and freshness. Add sev and freshly chopped coriander leaves for crunch and added flavor.
Step 3: Serve and Enjoy!
Serve the Palak Patta Chaat immediately to enjoy the crispy texture and the delightful tangy and spicy flavors. The combination of crispy spinach leaves, cool yogurt, and zesty chutneys will leave your taste buds craving for more.
Tips for a Perfect Palak Patta Chaat:
- Fresh spinach leaves: Choose large, fresh spinach leaves for a crispier texture after frying. Avoid using smaller leaves, as they might not crisp up as well.
- Adjust chutneys and spices: The beauty of chaat lies in customizing it. Feel free to adjust the level of tamarind chutney and green chutney to suit your spice preferences.
- Serve immediately: Palak Patta Chaat is best served immediately after assembly to maintain the crispiness of the spinach leaves. If you wait too long, they can become soggy.
- Optional toppings: You can also add a sprinkle of finely chopped onions, tomatoes, or boiled potatoes to enhance the flavor and texture.
Health Benefits of Palak Patta Chaat:
- Rich in iron: Spinach is a great source of iron, making this dish an excellent option for boosting hemoglobin levels.
- Packed with antioxidants: Spinach is loaded with antioxidants, which help combat oxidative stress in the body.
- Vitamins and minerals: Spinach provides essential vitamins like A, C, and K, and is also a good source of folate, calcium, and potassium.
Conclusion:
Palak Patta Chaat is an irresistible treat that combines the freshness of spinach with the richness of yogurt and the sharpness of chutneys, making it a perfect snack for any occasion. Whether you’re craving a street-style chaat or want to impress guests with something unique, this recipe is sure to deliver a restaurant-quality experience right at home. Enjoy it as a light snack or an appetizer at your next party!
