Palak Chaat

This palak chaat recipe is healthy but not healthy!!! Fried spinach leaves are not ideal, but sure it is delicious and will give some needed nutrients. Here you can add chopped onion and tomato for some fresh flavors, though I have skipped it. “Chaat”!! This word is good enough to have the craving for it, no matter what kind of chaat it is. I am a huge fan of any kind of chaat recipe, so is my family. Check out other chaat recipesOats chaat  //  Boondi chaat  //  Aloo tikki chole chaat // Aloo chaat // Sweet potato chaat

Step By Step Photo Instructions:

1. First let’s make palak pakoda. take spinach leaves, remove the hard stalk. Rinse them well carefully. Pat it dry using kitchen towel or paper napkin.
2. Keep the cleaned, dry spinach leaves aside.
3. To make the batter, take besan, rice flour, salt, ajwain, turmeric powder, red chili powder and coriander powder in a bowl.
4. Mix well.
5. Now make the batter by adding little water at a time. The consistency should be medium thick. I have used ⅓ cup of water. You may need more or less depending on the freshness and quality of the besan. If you dump all the water at once, you will have too many lumps in the batter and we need lump free medium thick batter.
6. Now heat the oil in a pan for deep frying on medium heat. Once it is hot, take one spinach leaf, dip into the batter.
7. It should be coated from all the sides.
8. Gently slid the batter coated spinach leaves in the hot oil. Fry 4-5 pakodas at a time.
9. Once fried from one side, flip it and fry another side. It should be crispy from both the sides.
10. Using slotted spatula, drain the excess oil and remove the palak pakoda on a paper towel lined plate.
11. Let’s prepare the palak chaat – arrange the palak pakoda on the plate.
12. Drizzle some green coriander chutney on top.
13. Next drizzle tamarind date chutney.
14. Followed by whisked yogurt. 15)  Sprinkle little chaat masala on top.
15. Now sprinkle the fine sev. At this time, you can sprinkle chopped onion and tomato. I have skipped it. Lastly add chopped coriander leaves. Serve this spinach chaat immediately before palak pakoda gets soft and soggy. Serving suggestion: serve as a snack or whenever craving for it. Did you try this palak chaat recipe? I’d love to hear about it! Leave a review in the comment section below.