Palak Patta Chaat Recipe | पालक पत्ताचाट कैसे बनाएं | Crispy Spinach Chaat | Taste of Nivaaz

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Palak Patta Chaat Written Recipe

Ingredients -
100 gm Spinach Leaves | पालक का पत्ता
200 gm Curd | दही
2 Tbsp Caster Sugar | चीनी का भूरा
1 Tbsp Milk | दूध
1/2 Cup Gram Flour | बेसन
2 Tbsp Rice Flour | चावल का आटा
1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार
1/4 Tsp Red Chilli Powder | लाल मिर्च पाउडर
1 Pinch Turmeric Powder | हल्दी पाउडर
1/4 Tsp Carrom Seeds | अजवायन
1/2 Tsp (Finely Chopped) Ginger | अदरक
1 No. ( Crushed) Green Chilli | हरी मिर्च
1 Tbsp (Chopped) Fresh Coriander Leaves | ताज़ा धनिया के पत्ते
175 ml Water | पानी
1 Pinch Baking Soda | मीठा सोडा
Oil For Frying | तलने के लिए तेल

Assembly of Chaat
12-15 Spinach Fritters | पालक के पकौड़े
5 Tbsp Chilled Sweeten Curd | ठंडा मीठा दही
2 Tbsp Tamarind Ginger Chutney | इमली सोंठ चटनी
1 Tbsp Mint Coriander Chutney | पुदीना धनिया चटनी
2 Tbsp Thin Nilon Sev | नाइलॉन सेव
Handful of Pomegranate Seeds | अनार के बीज
1/2 Tsp Spicy Chaat Masala Mix | मसालेदार चाट मसाला मिक्स

Method-

• Take a bunch of washed spinach leaves and pat them dry with a tissue or kitchen towel.
• Use the freshest spinach possible. Once dried, keep it aside.
• In a bowl, add 200 ml of curd and 2 heaped tablespoons of caster sugar.
• Whisk until smooth and creamy.
• If the curd is too thick, add 1–2 tablespoons of milk to adjust the consistency and whisk again.
• The curd should be smooth, creamy, and pourable. Keep it in the fridge to chill.
• In a large bowl, add gram flour, rice flour, salt, red chilli powder, and turmeric powder. Mix well.
• Add crushed carom seeds and mix again.
• For extra flavor, add finely chopped ginger and crushed green chilli. Mix well.
• Add fresh coriander leaves and stir them into the flour mixture.
• Add water in 2–3 batches while whisking to make a lump-free batter. Whisk for 2–3 minutes to incorporate air.
• The batter should be medium consistency—neither too thin nor too thick. It should coat the back of a spoon.
• Just before frying, add a pinch of baking soda to the batter and stir well.
• Heat oil on medium flame for frying.
• Dip spinach leaves into the batter one by one and drop them into hot oil.
• Turn the leaves occasionally and fry until golden and crispy.
• Remove them onto tissue paper to absorb excess oil.
• The thin batter helps create a light coating and crisp fritters.
• Repeat the process and fry all spinach leaves in batches.
• Once done, you’ll have crispy spinach fritters. They can also be enjoyed as a snack.
• For assembling the chaat, arrange the fritters on a platter.
• Generously spread chilled sweet curd over them.
• Add sweet and tangy tamarind ginger chutney (recipe available on my YouTube channel in the Dahi Vada video; link in description).
• Sprinkle a little mint coriander chutney (link in description).
• Top with crispy nylon sev and juicy pomegranate seeds.
• Finally, sprinkle homemade spice mix made of salt, black salt, chaat masala, roasted cumin powder, red chilli powder, and dry mango powder.
• Your delicious Palak Patta Chaat is ready. Serve immediately.

Thanks
Kanchan Vidhani


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