Palak Patta Chaat
Whole spinach leaves in a crisp gram-flour batter, fried shatteringly light and crowned with sweet yogurt, tangy chutneys and pomegranate. A modern chaat sensation.
35 min 2 servingsMedium
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Sweetness
Richness
Method
- 1Wash the spinach leaves and pat them completely dry.
- 2Whisk gram flour with rice flour, chilli powder, salt and water.
- 3Beat to a thin smooth batter that coats a leaf lightly.
- 4Dip each spinach leaf and deep-fry until crisp, then drain.
- 5Whisk the yogurt smooth with a pinch of sugar and salt.
- 6Arrange the crisp leaves on a plate.
- 7Drizzle yogurt, tamarind and mint chutneys over the top.
- 8Finish with chaat masala and pomegranate seeds and serve at once.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Palak Patta Chaat is gluten free, jain, veg.
Palak Patta Chaat contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
