Palak Patta Chaat Recipe Whiskaffair

on Jun 10, 2024 If you like this chaat recipe, you can also try: Tater Tots Chaat, Sweet Corn Chaat, Bhel Puri Chaat, Samosa Chaat, and Papdi Chaat. It has started to rain in Pune, and this weather calls for something fried, spicy, and tangy. Chaat fits this bill perfectly. Yesterday, I made this Palak Patta Chaat, and it was so good to enjoy it with my family on the balcony with the rain music in the background. Now, making perfectly crispy spinach leaves is very easy, but only if you follow the measurements perfectly. If the measurements are off, you could end up with oil-soaked, limpy fried spinach. So, use my perfect recipe, standard cups, and spoon measures to measure the ingredients and make the best palak chaat ever.

About Palak Patta Chaat

Palak means “spinach,” and patta means “leaves.” Palak Patta Chaat is a popular Indian chaat in which spinach leaves are coated with a spiced gram flour batter, fried until crispy, and then topped with yogurt and chutneys. I also have a Palak Pakora recipe on the blog. It is also made by coating the spinach leaves with a besan batter. Still, the ingredients and measurements for Palak Pakora and fried spinach for palak patta chaat are slightly different. Although you can use them interchangeably, I recommend following the method mentioned in this post to make fried spinach for the chaat. This gluten-free snack is very easy to make. It comes together in just 20 minutes using simple pantry ingredients. Serve it with masala chai on a cold winter or monsoon day or at your tea parties. This recipe can easily be doubled or tripled. Just make sure to fry the spinach leaves in batches. To Make The Batter, you will need gram flour (besan, chickpea flour), carom seeds (ajwain), salt, and baking soda. Oil – To deep fry the spinach leaves, use any neutral-flavoured oil with a high smoking point. You can try rice bran oil, sunflower oil, or canola oil. Yogurt (Dahi, Curd) is mixed with salt and sugar. Adding sugar gives it a slightly sweet taste, which balances the flavor of chutneys in the chaat. Chutneys – This chaat uses two chutneys: tamarind and green. You can adjust the quantity according to your taste. Others – You will also need red chili powder, roasted cumin powder, chaat msala powder, salt, and fine sev. Mix the following ingredients in a bowl using a wire whisk.

¾ cup chickpea flour ¼ cup cornflour ¼ teaspoon ajwain 1 teaspoon salt 1 small pinch baking soda

The batter’s consistency should be thin enough to coat the back of a spoon. Once the oil is hot, reduce the heat to medium-low. Dip each spinach leaf in the batter and drop them in the hot oil. Deep fry until golden brown on both sides. Use a tong or a perforated ladle to flip the pakora. Fry 3-4 leaves in one batch. Do not overcrowd the pan; otherwise, the pakoras will not be crispy. Drain on a tissue-lined plate. Fry all the pakora in the same manner.