This recipe captures the vibrant flavors of a popular Indian street food - Palak Patta Chaat. Crispy spinach fritters (pakoras) are layered with a symphony of chutneys, yogurt, and crunchy toppings, making it a delightful appetizer or snack.
Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 4
Ingredients:
For the Batter:
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon mango powder (amchur)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon coriander powder
- 1 teaspoon oil
- 1 teaspoon lemon juice
- Water, as required
For the Coriander Chutney:
- Handful of coriander leaves with stems
- 1 green chili
- 2 tablespoons chopped tomato
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon chopped Bikaji bhujia (optional)
- Salt
- Black salt (kala namak)
- Juice of 1 small lemon
- Water, if required
For the Tamarind Chutney:
- 1 cup tamarind pulp
- 1/2 cup jaggery (or brown sugar)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon crushed fennel seeds (saunf)
- 1/2 teaspoon cumin powder
For the Whisked Yogurt:
- 1 cup yogurt
- Sugar to taste
- Salt
- Black salt (kala namak)
For the Palak Chaat:
- Fresh spinach leaves
- Prepared batter
- Cooking oil for frying
- Coriander chutney
- Tamarind chutney
- Whisked yogurt
- Chopped onions and tomatoes
- Salt
- Roasted cumin powder
- Red chili powder (optional)
- Chopped coriander leaves
- Pomegranate seeds
- Sev (thin fried chickpea noodles)
Instructions:
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Make the Batter: In a large bowl, combine gram flour, rice flour, turmeric powder, salt, mango powder, red chili powder, carom seeds, and coriander powder. Add oil and lemon juice, then gradually whisk in water to form a thick, flowing batter.
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Prepare the Chutneys:
- Coriander Chutney: Blend together coriander leaves, green chili, chopped tomato, cumin seeds, Bikaji bhujia (if using), salt, black salt, and lemon juice. Add a little water if needed to achieve a pourable consistency.
- Tamarind Chutney: Soak tamarind pulp in warm water for 10 minutes. Mash and strain the pulp to extract the juice. In a saucepan, combine tamarind juice, jaggery, red chili powder, crushed fennel seeds, and cumin powder. Simmer until thickened, then remove from heat and cool.
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Whisk the Yogurt: Whisk yogurt with sugar, salt, and black salt to desired taste.
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Assemble the Palak Chaat: Wash and dry spinach leaves. Heat oil in a frying pan or kadhai. Dip each spinach leaf in the batter, coating it evenly. Carefully slide the coated leaves into the hot oil and fry until golden brown and crispy. Drain on paper towels to remove excess oil.
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Arrange fried spinach pakoras on a plate. Drizzle with coriander chutney and tamarind chutney. Spoon over whisked yogurt. Sprinkle with chopped onions, tomatoes, salt, roasted cumin powder, and red chili powder (if desired). Garnish with chopped coriander leaves, pomegranate seeds, and sev.
Also Check: Some More Delicious Recipes from Neha Goyal
Tips:
- For a healthier option, bake the pakoras instead of frying. Preheat oven to 200°C (400°F). Lightly grease a baking sheet and arrange the coated spinach leaves. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Adjust the amount of spice in the chutneys to your preference.
- You can substitute chopped green chilies with red chilies for a spicier flavor.
- Feel free to add other chopped vegetables like bell peppers or cucumbers to the chaat.
- Enjoy this vibrant and flavorful Palak Patta Chaat immediately!