Spinach (Palak) Chaat
Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h'orderves. Your friends and family will love it.
Ingredients
- Approx. 5oz spinach leaves
- 4 tbsp besan, gram flour
- 4 tbsp corn starch
- 1/2 tbsp salt
- Pinch of black pepper
- Approx. 1/4 cup water use as needed
- Oil to fry
Instructions
- Clean and pat dry the spinach.
- Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
- Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
- Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
- Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
- In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
- Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.
Notes
For Serving
- Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.
Tried this recipe?Let us know how it was!
How to Make Spinach Palak Chaat: A Flavorful and Crispy Delight
Spinach Palak Chaat is a delightful and crispy Indian street food that combines the nutritious goodness of spinach with the tangy flavors of chaat. This dish is perfect for a quick snack or as an appetizer for your meals. Learn how to make spinach palak chaat with this easy and delicious recipe, which will surely become a favorite in your household.
The Essence of Spinach Palak Chaat
Spinach chaat is a unique combination of deep-fried spinach leaves topped with a variety of chutneys, spices, and yogurt. The crispiness of the spinach paired with the tangy and spicy chaat toppings creates a burst of flavors in every bite. Palak chaat is not only tasty but also a fun way to incorporate greens into your diet.
Origin and Popularity
Chaat is a popular category of Indian street food known for its bold flavors and diverse textures. While traditional chaat recipes often use ingredients like potatoes and chickpeas, spinach palak chaat offers a refreshing twist by using spinach leaves as the base. This dish has gained popularity for its unique combination of flavors and health benefits.
Why You’ll Love This Recipe
- Nutritious: Spinach is rich in vitamins and minerals, making this chaat a healthier snack option.
- Flavorful: The combination of tangy, spicy, and sweet chutneys with crispy spinach creates an explosion of flavors.
- Quick and Easy: This recipe is simple to make and requires minimal preparation.
- Versatile: Can be served as a snack, appetizer, or a light meal.
How to Make Spinach Palak Chaat
Here’s a step-by-step guide on how to make spinach palak chaat:
- Prepare the Spinach: Wash and dry fresh spinach leaves thoroughly. Ensure they are completely dry to get a crispy texture when fried.
- Make the Batter: Prepare a light batter using gram flour (besan), water, salt, and a pinch of turmeric. The batter should be smooth and slightly runny.
- Fry the Spinach: Heat oil in a deep frying pan. Dip each spinach leaf into the batter, ensuring it is coated evenly, and then deep fry until crispy. Remove and drain on paper towels.
- Assemble the Chaat: Place the fried spinach leaves on a serving platter. Drizzle with yogurt, tamarind chutney, and green chutney. Sprinkle with chaat masala, cumin powder, red chili powder, and finely chopped onions and tomatoes.
- Garnish: Finish with a sprinkle of fresh coriander leaves and sev (crispy chickpea flour noodles) for added crunch.
Variations of the Recipe
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious chaat recipes that you might enjoy. Here are some related chaat variations that you might find interesting:
- Papdi Chaat: A classic chaat made with crispy papdi, potatoes, chickpeas, yogurt, and chutneys.
- Aloo Tikki Chaat: Spicy potato patties served with yogurt, chutneys, and spices.
- Bhel Puri: A popular Mumbai street food made with puffed rice, vegetables, and tangy tamarind sauce.
- Dahi Puri: Hollow puris filled with yogurt, chutneys, and spices, offering a burst of flavors.
- Chole Chaat: Chola Chaat, a popular street food, makes for a spicy and tasty afternoon snack. It can be served in various ways.
Serving Suggestions
Spinach palak chaat can be enjoyed in various ways:
- As a Snack: Serve it as a delicious and healthy snack during tea time.
- As an Appetizer: It makes a great appetizer for parties and gatherings.
- With a Meal: Pair it with your favorite Indian meal for an extra burst of flavor.
Tips and Tricks
To perfect your spinach palak chaat, consider these helpful tips:
- Dry the Spinach: Ensure the spinach leaves are completely dry before frying to achieve maximum crispiness.
- Adjust Spices: Adjust the amount of chaat masala and chili powder to suit your taste preference.
- Serve Immediately: Serve the chaat immediately after assembling to maintain the crispiness of the spinach leaves.
FAQs
Is Spinach Palak Chaat Vegan?
Yes, it can be made vegan by using plant-based yogurt alternatives.
Can I Make It Ahead of Time?
You can prepare the fried spinach leaves in advance, but assemble the chaat just before serving to keep it crispy.
What Can I Serve with This Chaat?
This chaat pairs well with a variety of Indian snacks and can be served alongside beverages like masala chai.
How Long Does It Take to Make?
The preparation and cooking time for this chaat is about 30-40 minutes.
Jack
June 27, 2018 at 8:45 amHi. What sort of oil did you use for frying in this recipe?
Thanks
Sanidhya
February 10, 2015 at 7:45 amOh! This chat is really mouthwatering .
I was looking for a different and crispy recipe to serve my friends today.
Finally I got.
Thanks Manjula, your recipe helped me alot. 🙂
sholeh
December 27, 2012 at 4:40 pmhi Dear lady
I love your cooking, may I ask about Ulli Pachadi – Onion Chutney.
How can I make it.
many thanksXXX
Ashwini Tenkale
July 7, 2012 at 8:04 amCuram Curam Crunchy Palak ki chaat. Thank you for this palak ki chaat recipes. I make this chaat and woh!
carmen
April 14, 2012 at 8:55 pmdear manjula
I tried your recipe. Fried leaves showed as the tae and were tasty, but the rest of spinach and have not linked out great and have absorbed more oil. Where I wrong for not just me out?. I mixed water and flour and the remaining space as we have seen but not connected.
Manjula Jain
April 14, 2012 at 9:09 pmCarmen,
may be the batter was too thin.
carmen
April 15, 2012 at 6:05 amThanks for the tip, next time try to make it thicker. My husband loved them so. Instead do not like sauce is sweet and I have not put sugar I put only 2 tablespoons of honey and added lemon juice to be sour because here we find the dates of these ordinary Indian but Greek. I like how I eat vegetarian Laco will be nice in the fridge to add.
A soon to attempt to do and samosa looks good appetite similar to seeing it done on eating Kushi. Kushi is the main character in the movie Pyaar Ko Kya Naam Doon ISS. Jalebi actually still there and I saw and I felt lust. And searching the net I got yours blog. And so I decided to try as many recipes. I find youtobe movie in English and is very funny but can be watched at: http://myeduniya.com/Entertainment/TvSerials/?SCID=483_Iss_Pyaar_Ko_Kya_Naam_Doon
Also at this address and found many Indian films. Many of them and I love watching them.
preeti
April 6, 2012 at 11:20 amExcellent recipe. Never thought of adding cornstarch to spinach pakoras. Waiting to try this!
parshottam mathur
April 6, 2012 at 9:17 amThank you so much its looks so good.
Liane
April 5, 2012 at 8:03 amAunty is a term of endearment and a term of respect used to address your elders in Indian culture. I’m American and my husband is Indian. Even the younger Indian guests who visit us refer to me as Liane Aunty. It’s a form of respect to elders.
Steve Young
April 4, 2012 at 3:26 pmA favorite when we go out to a Indian restaurant.
We just bought frozen in our Local Indian market Saturday. We had it Sunday, and I have to say it was rather good. Very surprised since fried foods that have been frozen don’t often come out well.
When spinach is in season here in New England we will give this a try!
Thanks Manjula!
P.S. Why do they call you “Aunty”
sharmi
April 3, 2012 at 3:02 ampalak ki chaat.. !! I’ve heard about this chaat..it looks different