How to prepare Palak Patta Chaat

Palak Patta Chaat is a delightful Indian snack made with crispy spinach leaves topped with tangy and spicy chutneys, yogurt and sev. It's a wonderful combination of textures and flavors, making it a popular street food.

Here’s how you can prepare Palak Patta Chaat at home:

Ingredients:

For the Spinach Fritters (Palak Patta):

• 15-20 fresh spinach leaves (medium-sized)
• 1 cup besan (gram flour)
• 1 tablespoon rice flour (optional, for extra crispiness)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water as needed
• Oil for deep frying

For the Toppings:

• 1 cup thick yogurt, whisked
• 1/2 cup tamarind chutney
• 1/2 cup green chutney (coriander-mint chutney)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1/4 cup fresh coriander leaves, finely chopped
• 1/2 cup sev (crunchy chickpea noodles)
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• Red chili powder to taste
• Salt to taste

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, cumin powder, carom seeds and salt.
   • Gradually add water to the dry ingredients while whisking to form a smooth batter. The batter should have a consistency thick enough to coat the spinach leaves evenly. Set aside.
2. Wash the spinach leaves thoroughly and pat them dry with a kitchen towel. Ensure the leaves are completely dry to avoid splattering when frying.
3. Fry the Spinach Leaves:
   • Heat oil in a deep frying pan over medium heat.
   • Dip each spinach leaf into the batter, ensuring it is well-coated and gently slide it into the hot oil.
   • Fry a few leaves at a time, turning occasionally, until they are golden brown and crispy.
   • Remove the fried spinach leaves with a slotted spoon and drain on paper towels to remove excess oil. Repeat with the remaining leaves.
4. Assemble the Chaat:
   • Place the fried spinach leaves on a serving platter.
   • Drizzle whisked yogurt generously over the fried leaves.
   • Add tamarind chutney and green chutney on top.
   • Sprinkle finely chopped onions, tomatoes and fresh coriander leaves over the chaat.
   • Sprinkle chaat masala, roasted cumin powder, red chili powder and a pinch of salt.
   • Finally, top with a generous amount of sev for added crunch.
5. Serve the Palak Patta Chaat immediately to enjoy the crispy texture of the spinach leaves with the tangy and spicy toppings.

Additional Tips:

• Crispy Spinach: To ensure the spinach leaves remain crispy, serve the chaat immediately after assembling. If left for too long, the toppings can make the leaves soggy.
• Yogurt Consistency: Make sure the yogurt is thick and not too watery. You can add a little sugar to the yogurt if you prefer a slightly sweet flavor.
• Chutney Adjustments: Adjust the quantity of chutneys based on your taste preference. You can make the chutneys at home or use store-bought versions.
• Variations: You can add other toppings like boiled potatoes, pomegranate seeds, or crushed papdi for additional flavors and textures.

Enjoy your delicious and crispy Palak Patta Chaat.

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