Palak Pakoda Chaat, Palak Chaat
by Tarla Dalal

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Palak Pakoda Chaat is a nice simple Indian chaat recipe made with deep fried spinach pakodas topped with curd, chutney and some chaat masala and Indian spices. The Palak Pakoda Chaat is made from spinach pakodas which use spinach leaves that are dipped in a batter of besan and then deep fried.

To the Palak Pakoda we put some meetha chutney and drizzle some whisked fresh curds over. Then sprinkle some teekha chutney, onions, chaat masala and red chilli powder to complete the Palak Pakoda Chaat.

For making the Palak Pakora Chaat, dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. I love to have this Palak Chaat as an evening tea snack.

With this post of Palak Pakora Chaat I would like you to look at our chaat recipe collection that is easy to prepare and are loved by all. An all-time favourite street food in India, chatpata chaats, loaded with crunchy savouries, juicy veggies, peppy chutneys and spices, are guaranteed to tickle your taste buds.

Enjoy how to make Palak Pakoda Chaat recipe with detailed step by step photos below.

Palak Pakoda Chaat, Palak Chaat recipe - How to make Palak Pakoda Chaat, Palak Chaat

For Palak Pakoda Chaat
25 fresh spinach (palak) leaves

To Be Mixed Into A Batter
1 cup besan (bengal gram flour) , sieved
1/2 tsp chilli powder
salt to taste

Other Ingredients
oil for deep-frying

For The Palak Pakoda Chaat Topping
2 tbsp meetha chutney
5 tbsp whisked curds (dahi)
2 tbsp teekha chutney
2 tbsp finely chopped onions
chaat masala for sprinkling
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling

Method
For palak pakoda chaat

To make palak pakoda chaat, dip each spinach leaf in the prepared batter and deep-fry in hot oil or till the bhajias turn golden brown in colour from all the sides.
Repeat with the remaining mixture to make more bhajias.
Drain on an absorbent paper.
Place 5 deep-fried bhajias on a serving plate, top it with 1 tbsp of meetha chutney, 1 tbsp curd, 1 tbsp teekha chuntey and 1 tbsp onions.
Finally spirinle little chaat masala, chilli powder and cumin seed spowder.
Serve the palak pakoda chaat immediately.

Palak Pakoda Chaat, Palak Chaat recipe with step by step photos

Like Crispy Palak Bhaijias

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Preparation for Palak Pakoda

For making the Palak Pakora Chaat, clean and wash a small bunch of spinach leaves. Discard the wilted or mushy leaves.
Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying.
Place the spinach leaves on a chopping board and chop off the thick stem. Keep aside.

For the batter of Spinach Fritters

For making the batter of crispy Palak Pakora, in a deep bowl take besan.

Add the chilli powder. To make it spicier, increase the amount.
Add salt to taste. You can add baking soda it makes the palak pakora fluffy and soft from inside.
Gradually add water.
Prepare a lump-free batter. We have used around 3/4 cups of batter. Do not make the batter too runny

How to make Palak Pakoda Chaat

For frying the Palak pakora for Palak Pakora Chaat, heat oil in a non-stick kadhai.

Dip a spinach leaf in the prepared batter and coat with the batter on both sides.
Drop it carefully in hot oil. Similarly, dip other 2-3 palak patta in batter and drop in oil. Do not overcrowd the pan while frying. Fry it till golden brown.
Drain the Palak Bhajiya on absorbent paper.
Repeat with the remaining mixture to make more Palak Bhajias.
To make Palak Pakora Chaat, Arrange 5 fried Palak Pakora in a serving plate.

Drizzle 1 tbsp of meetha chutney. Also, you can drizzle some whisked fresh curd to make palak pakoda chaat.
Add whisked curd.
Top with 1 tbsp of teekha chutney.
Sprinkle 1 tbsp of onions.
Sprinkle little chaat masala, red chilli powder and cumin powder on Palak Pakora Chaat.