Palak Pakoda Chaat, Palak Chaat
by Tarla Dalal
palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with 20 amazing images.
palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat is an interesting chatpata chaat, perfect for most occasions. Learn how to make palak pakora 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 chutney and 1 tbsp onions. Finally, sprinkle little chaat masala, chilli powder and cumin seed powder. Serve the palak pakoda chaat immediately.
Indian palak patta 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. It is made from spinach pakodas which use spinach leaves that are dipped in a batter of besan and then deep fried.
To the spinach pakora chaat 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 peppy flavour of chaat.
This is loaded with crunchy savouries, juicy veggies, peppy chutneys and spices, which is guaranteed to tickle your taste buds. Try making meetha chutney and teekha chutney at home. If you like palak pakora chaat as an evening tea snack , look at our chaat recipe collection that is easy to prepare and are loved by all.
Tips for palak pakoda chaat. 1. When you pick the palak leaves from the bunch, you can maintain a small portion of the stem. 2. Ensure to dry the palak leaves 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. 3. Add water gradually to the batter. We need a thick batter so it coats the spinach leaves well. 4. It is best to use a whisk to mix the batter so there are no lumps remaining in the batter. 5. Deep fry not more than 3 to 4 leaves at a time, because too many leaves at a time might stick to each other. 6. You can adjust the proportion of chutneys as per your choice. 7. A garnish of chopped coriander would further accentuate the flavour of this chaat.
Enjoy palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with step by step photos.
Palak Pakoda Chaat, Palak Chaat recipe - How to make Palak Pakoda Chaat, Palak Chaat
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
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 For The Palak Pakoda Chaat
oil for deep-frying
5 tbsp meetha chutney
1 1/4 cups whisked curds (dahi)
2 1/2 tbsp teekha chutney
5 tbsp finely chopped onions
chaat masala for sprinkling
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling
For palak pakoda chaat
- For palak pakoda chaat
- To make {span class="bold1"}palak pakoda chaat{/span}, dip each spinach leaf one by one in the prepared batter and deep-fry in hot oil or till the pakoda turns golden brown in colour from both the sides. Drain on an absorbent paper.
- Place 5 deep-fried pakodas on a serving plate, top it with 1 tbsp of meetha chutney, ¼ cup curd, 1/2 tbsp teekha chutney and 1 tbsp onions.
- Finally sprinkle little chaat masala, chilli powder and cumin seeds powder on top.
- Serve the {span class="bold1"}palak pakoda chaat{/span} immediately.
Palak Pakoda Chaat Video by Tarla Dalal
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Preparation for Palak Pakoda
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For preparing the palak leaves for palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach 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.
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Place the spinach leaves on a chopping board and chop off the thick stem. Keep aside.
For the batter of palak pakoda chaat
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For making the batter of palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat, in a deep bowl take besan.
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Add the chilli powder. To make it spicier, increase the amount.
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Add salt to taste. You can add baking soda it makes the palak pakora fluffy and soft from inside.
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Gradually add water.
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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
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For frying the palak pakora for palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat, heat oil in a non-stick kadhai.
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Dip a spinach leaf in the prepared batter and coat with the batter on both sides.
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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.
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Drain the Palak Bhajiya on absorbent paper.
- Repeat with the remaining mixture to make more Palak Bhajias.
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To make palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat, arrange 5 fried pakodas in a serving plate.
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Drizzle 1 tbsp of meetha chutney.
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Spread 1/4 cup of whisked curd.
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Top with 1/2 tbsp of teekha chutney.
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Sprinkle 1 tbsp of onions.
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Sprinkle little chaat masala, red chilli powder and cumin powder on palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat.
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Palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat is ready to be served!! Check our crispy palak bhajiya recipe which is similar to Palak Pakora Chaat.
Tips for palak pakoda chaat
-
When you pick the palak leaves from the bunch, you can maintain a small portion of the stem.
- Ensure to dry the palak leaves 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.
-
Add water gradually to the batter. We need a thick batter so it coats the spinach leaves well.
-
It is best to use a whisk to mix the batter so there are no lumps remaining in the batter.
-
Deep fry not more than 3 to 4 leaves at a time, because too many leaves at a time might stick to each other.
-
You can adjust the proportion of chutneys as per your choice.
-
A garnish of chopped coriander would further accentuate the flavour of this chaat.
| Energy | 265 cal |
| Protein | 7.6 g |
| Carbohydrates | 32 g |
| Fiber | 5.4 g |
| Fat | 10.7 g |
| Cholesterol | 8 mg |
| Vitamin A | 2771.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 14.7 mg |
| Folic Acid | 85.7 mcg |
| Calcium | 177.1 mg |
| Iron | 3 mg |
| Magnesium | 73.5 mg |
| Phosphorus | 151.1 mg |
| Sodium | 48.8 mg |
| Potassium | 388.9 mg |
| Zinc | 0.6 mg |
HI.. can I deep fry palak leaves & then make chaat after 2- 3 hours?. Will fried palak leaves get soft if kept for long time after deep fried?
Crunchy Awesomeness!! My 3 yr old daughter loved it , my husband relished it and I loved the simple recipe to getting nutrition in...