Palak Patta Chaat

Palak Patta Chaat - Plattershare - Recipes, food stories and food lovers
Crispy, tangy, sweet & spicy, addictive, complexity of flavours, versatile – all this, is what makes this particular chaat a very exciting one.
You can enjoy the fritters on their own or chaat style, just as we like it 🙂
5 from 2 votes
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Served As: Lunch, Snacks
Recipe Taste: Crunchy, Salty, Savoury, Sour, Spicy, Sweet, Tangy
Calories 239 kcal
Servings 4



  • 20 leaves Spinach preferably medium to large sized
  • ½ cup Besan Gram flour
  • ¼ cup Rice flour 2 tbsp to ¼ C – you can adjust the amount as per taste
  • ¼ tsp Red Chili Powder
  • ¼ tsp carom seeds
  • Salt to taste
  • ½ cup Water Water (use water little by little till you have a batter that just coats the spinach leaves)
  • Oil for frying


  • Tamarind Sauce Tamarind Chutney
  • Mint Sauce Green Chutney
  • 3 cup Yogurt whisked
  • 1 to 2 tsp Cumin ground roasted
  • 1 to 2 tsp Chaat masala
  • ¼ tsp Black pepper ground
  • ¼ to ½ tsp Mint powder dry
  • Salt to taste, I prefer kala namak (black salt) to regular salt
  • 1/2 cup Pomegranate arils
  • Mint leaves to garnish



  • Remove the thick stalks from the spinach and keep the leaves aside. Wash the leaves in plenty of water, twice and then pat dry them on a kitchen towel ensuring that the leaves do not get bruised.
  • For the batter, mix together the rice flour, besan, red chilli powder, carrom seeds and salt. Add water and make a smooth, lump free batter. Keep it aside.
  • Heat oil in a wok. Reduce the flame.
  • Take one leaf and dip it in the batter. Coat it all over and then allow the excess batter to gently drizzle off, leaving just a nice thin coating of the batter on the leaf.
  • Gently tip-in the leaf into the oil and fry on medium heat till both sides are golden brown and crisp. Remove on an absorbent sheet or napkin. Fry all the leaves, one at a time, in the similar manner and set them aside.


  • Mix in the ground cumin, chaat masala, ground black pepper and mint powder to yogurt. Stir and keep aside,
  • Arrange 4-5 leaves (depending on the size of the spinach leaves) on individual serving plates. Drizzle with yogurt, green chutney, tamarind chutney and garnish with mint leaves or cilantro leaves and pomegranate seeds.
  • You can even give an additional sprinkle of a little chaat masala and cumin powder. Serve immediately. Enjoy!

Recipe Notes

  • Keep in mind that if the batter is too thick, the fritters won't be as crisp as you would like them to be. And if it is too thin, then it will not coat the spinach leaves properly.
  • Adding rice flour ensures that the fritters remain crisp
  • Make this chaat fun, by keeping the fried leaves, spiced yogurt, chutneys and condiments at the serving table and allowing your family/ guests to make their own plate.
Also See:

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 239kcal | Carbohydrates: 31g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 527mg | Fiber: 3g | Sugar: 13g | Vitamin A: 717IU | Vitamin C: 5mg | Calcium: 253mg | Iron: 2mg

Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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