Palak Ke Patton Ki Vrat Wali Chat/ Spinach Leaves Chat
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About Palak Ke Patton Ki Vrat Wali Chat/ Spinach Leaves Chat
Delicious and crispy, this Palak Ke Patton Ki Vrat Wali Chat is a personal favorite, especially during fasting days when spinach becomes my go-to ingredient. Spinach is not only a healthy veggie, but its tender leaves also turn irresistibly crunchy when coated with singhade ka atta (water chestnut flour) and a sprinkle of mild spices before being deep-fried to perfection.
While chaat isn’t usually prepared during fasting, this spinach leaves chaat is a delightful exception. Served with whipped curd, tangy tamarind chutney, zesty green chutney, roasted cumin powder, and a dash of red chili powder, it creates a medley of flavors and textures. If you’re looking for a vrat-friendly snack that’s both nourishing and satisfying, this dish is sure to win your heart.
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Recipe Time & More
Ingredients
- 16 leaves Spinach (or batter for batter medium size)
- 1 cup Water Chestnut Flour (singhade ka ata)
- Sendha Namak (as per taste)
- 1 tsp Red Chili Powder
- 1 tbsp Coriander (Dhania)
- 1 tbsp Ginger Paste
- Oil (for frying)
- 1/2 kg Serving (or curd for whipped curd)
- 1/2 kg Serving (or curd for whipped curd)
- 1 tbsp Cumin Seed (Jeera, Roasted, or as required)
- Red Chili Powder (as per taste)
- Red Chili Powder (as per taste)
- Red Chili Powder (as per taste)
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Instructions
- Take water chestnut flour in a large bowl, add salt, singer paste, red chili powder and coriander powder. make a thin batter, rest the batter for a while
- Tie yogurt in muslin cloth and remove the excess water, squeeze out the curd into a large bowl then add sugar mix well keep a side.
- Wash and dry the spinach leaves with muslin cloth. Heat oil in a pan coat each leaf with batter on both side, deep fry in medium hot heat till golden and crisp. Drain on absorbent paper.
- Place 4-5 fried spinach in a serving plate, cover with whisked curd, drizzle some sweet and green chutney. Sprinkle red chili powder and cumin powder.
Recipe Notes
Additional Tips
- For extra crispiness, ensure the spinach leaves are completely dry before dipping them in the singhade ka atta batter; any moisture can prevent the batter from adhering and lead to soggy results.
- To add a nutty crunch, sprinkle crushed roasted peanuts or cashews (if allowed in your vrat) over the assembled chaat just before serving.
- If you prefer a less oily snack, you can shallow-fry the coated spinach leaves on a nonstick tawa with minimal oil, pressing them gently for even crisping.
- For a vibrant presentation, garnish the chaat with pomegranate seeds and finely chopped coriander, which will add bursts of color and a refreshing contrast to the spicy flavors.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 111kcal | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g
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This is amazing! Excited to make it.
This looks incredible! I need to try it.
I’m excited to try this recipe!
This looks so good! Appreciate the share.