Palak Pata Chaat
Crispy Palak (Spinach) fritters topped with yoghurt, red, green and tamarind chutneys, onions, and crunchy sev.
Ingredients
- 1 cup Besan (Chickpea Flour)
- Spinach Leaves
- ½ + ¼ tsp Salt
- ½ tsp Red Chilli Powder
- ½ tsp Cumin Seeds
- ¼ tsp Ajwain (Carom Seeds)
- Water as required
- 1 cup Yoghurt
- ½ tsp Sugar
- 2 tbsp Tamarind Chutney See Notes
- 2 tbsp Mint Chutney See Notes
- 1 Onion Chopped
- ½ tsp Chaat Masala
- 3-4 tbsp Sev See Notes
- Coriander to garnish
- Oil for Frying
Instructions
- Remove stems from the spinach leaves and wash them thoroughly. Spread them on tea towel and pat dry.
- In a bowl add besan(Chickpea flour) along with salt, red chilli, cumin and carom seeds. Mix it and gradually add water while mixing it with a whisk. The batter should be thin consistency.
- Heat oil in a pan on medium heat. Dip the leaves in batter and drop them in oil.
- Flip them, once golden brown takes them out. Drain them over a wire rack to ensure they remain crispy.
- Whisk yoghurt with ¼ tsp salt and sugar.
- Assemble fried spinach leaves on serving platter. Drizzle some yoghurt along with mint and tamarind chutney. Sprinkle some chaat masala and add onions and sev. Garnish with pomegranate seeds and coriander/cilantro leaves. Serve immediately.
Notes
- You can use store bought tamarind chutney or make your own following this recipe Tamarind Chutney - Sugar Spice & More (sugarspicenmore.com)
- Same with Mint Chutney. If you want to make it from scratch you can use my recipe to make it Mint Chutney - Sugar Spice & More (sugarspicenmore.com)
- You can also use papri as an alternative to Sev