Crispy Palak Patta Chaat: Indian Spinach Fritter Chaat Recipe
35 minutes
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About Crispy Palak Patta Chaat: Indian Spinach Fritter Chaat Recipe
Experience a delightful explosion of flavors with this Crispy Palak Patta Chaat! These savory spinach fritters are crispy, tangy, sweet, and spicy – a truly addictive Indian street food-inspired snack. The complex interplay of textures and tastes makes it a unique and exciting culinary adventure.Enjoy these fritters on their own or elevate them to a chaat masterpiece by adding our suggested toppings. It's a versatile recipe perfect for a quick appetizer or a light meal.Get ready to impress your friends and family with this easy-to-make, yet incredibly flavorful, chaat recipe!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Spinach Fritters
- 20 leaves Spinach preferably medium to large sized
- 1/2 cup Gram Flour besan
- 1/4 cup Rice Flour adjust amount to achieve desired batter consistency
- 1/2 tsp Chili Powder red
- 1/2 tsp Carom Seeds carom seeds
- 1/2 tsp Salt to taste
- 1/2 - 3/4 cup Water add gradually until you achieve a batter that coats the spinach leaves
- 2 cup Oil for frying
For Serving
- 1/2 cup Tamarind Chutney
- 1/2 cup Mint Chutney
- 3 cup Yogurt whisked
- 1-2 tsp Cumin roasted powder
- 1-2 tsp Chaat Masala
- 1/2 tsp Pepper black powder
- 1/2 tsp Mint dried powder
- Salt consider using kala namak (black salt) for an extra dimension of flavor, to taste
- 1/2 cup Pomegranate Arils
- For garnish Mint Leaves fresh
Instructions
Prepare the Spinach Fritters
- Remove thick spinach stalks. Wash leaves thoroughly, pat dry gently.
Make the Batter
- Combine rice flour, gram flour, red chili powder, ajwain, and salt. Gradually add water, mixing until smooth.
Fry the Fritters
- Heat oil in a wok over medium-low heat.
- Dip each spinach leaf in batter, allowing excess to drip off. Carefully fry until golden brown and crisp on both sides.
- Remove fritters and place on a paper towel-lined plate to drain excess oil.
Prepare the Yogurt Topping
- In a bowl, combine yogurt, roasted cumin powder, chaat masala, black pepper, dried mint powder, and salt. Mix well.
Assemble the Chaat
- Arrange 4-5 fried spinach leaves on a plate.
- Top with yogurt mixture, tamarind chutney, and mint chutney.
- Garnish with pomegranate arils and fresh mint leaves. Sprinkle with extra chaat masala and cumin powder, if desired.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Best Palak Patta Chaat
- For extra crispy fritters, ensure your spinach leaves are completely dry before dipping them in the batter.
- Don't overcrowd the pan when frying the fritters; fry in batches to maintain a consistent temperature and ensure even browning.
- Adjust the spices in the batter and yogurt topping to your preference. A pinch of garam masala can add another layer of flavor.
- For a richer yogurt topping, use full-fat Greek yogurt or blend it with a little cream.
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Recipe Nutrition
Calories: 239kcalCarbohydrates: 31gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 106mgPotassium: 527mgFiber: 3gSugar: 13gVitamin A: 717IUVitamin C: 5mgCalcium: 253mgIron: 2mg
Taruna Deepak
Articles: 34
3 Comments
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This looks divine! Can’t wait to make it.
Absolutely mouthwatering! Great share.
Absolutely delicious! Thanks for sharing.