Palak Patta Chaat
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Spinach leaves
Gram flour
Yogurt
Sweet tamarind chutney
Green chutney
Nylon sev
Chaat masala
Fresh pomegranate pearls
About Palak Patta Chaat
Table of Contents
Batter fried spinach
leaves served with chaat ingredients – slurp slurp
- Medium sized spinach leaves 20
- Gram flour (besan) ½ cup
- Rice flour ¼ cup
- Red chilli powder ½ tsp
Step 1.To make the batter take gram flour in a mixing bowl, add rice flour, red chilli powder, carom seeds, onion seeds, salt and sufficient water and whisk to make a smooth batter.
Step 2.Heat sufficient oil in a kadai.
Read MoreIngredients
- Medium sized spinach leaves 20
- Gram flour (besan) ½ cup
- Rice flour ¼ cup
- Red chilli powder ½ tsp
- Carom seeds (ajwain) ¼ tsp
- Onion seeds (kalonji) ¼ tsp
- Salt to taste
- Oil to deep-fry
- Yogurt, beaten ½ cup
- Sweet tamarind chutney as required
- Green chutney as required
- Nylon sev as required
- Chaat masala 2 tsps
- Fresh pomegranate pearls as required
How to Make Palak Patta Chaat (Stepwise Photos)
Method
- To make the batter take gram flour in a mixing bowl, add rice flour, red chilli powder, carom seeds, onion seeds, salt and sufficient water and whisk to make a smooth batter.
- Heat sufficient oil in a kadai.
- Dip each spinach leaf in the batter, slide into hot oil and deep-fry on medium heat till light golden and crisp. Drain on absorbent paper.
- Keep the fried leaves on serving plates, drizzle yogurt, sweet tamarind chutney, green chutney over them. Sprinkle nylon sev, chaat masala and pomegranate pearls. Serve immediately.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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