Palak Pakora Chaat/Spinach Fritters Chaat
Chaats are specialty of Indian cuisine. This Palak Chaat is crispy-crunchy, sweet, spicy, tangy, and full of flavors that just melts right in your mouth. Palak pakora chaat unlike other chaats is deep fried palak pakoda, topped with sweet-sour-tangy chaat ingredients. This recipe is very easy and simple, few tips and pre-planning make this easier and more perfect. To save time make chutneys beforehand.
Try to use fresh and moisture free palak/spinach leaves to make pakoras. For this chaat each spinach leaf is coated with besan batter and fried. Make medium consistency batter so that each leaf is just coated well and stay crunchy for longer time. Thick batter makes pakodas soggy and soft. Arrange the chaat platter just right before serving.
This chaat is really easy and comes together in just few minutes. If you have your ingredients ready and available in your pantry, you can make this chaat without any fuss. The ingredients are also very basic and easily available your house hold. Give this recipe a try and Enjoy!!!
- Click here for Green chutney/Fresh-mint-coriander-chutney/ recipe. , khajur-imli-chutney-dates-tamarind-sauce recipe. and more Indian chaats and Pakoras recipes.
Step by Step Instructions with Photos
For Palak Pakoda
- From table 1 add all the ingredients except palak and water in a mixing bowl. Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture.
- Smooth enough to coat palak evenly.
- Heat enough oil in pan for deep frying.
- Once oil is hot, turn of the flame on medium heat. Dip palak leaf in besan batter and coat it completely.
- Fry coated palak leaves in hot oil. Fry from both sides, stirring occasionally until they turn golden and crisp.
- Drain pakodas on kitchen towel to absorb excess oil.
- Pakodas are ready for chaat.
For Palak Pakoda Chaat
- For dry spice mix, mix everything well and keep aside.
- Chop onion, tomatoes and coriander and keep aside.
- Arrange palak pakodas on serving platter. And sprinkle chaat masala as per your taste.
- Pour whisked yogurt, green chutney and tamarind chutney over pakodas as per your taste.
- Next add chopped onion, tomatoes, coriander and sprinkle dry spice powder.
- Garnish with nylon sev.
- Palak Pakoda Chaat is ready to serve. Enjoy!!!
Recipe Card
Palak Pakora Chaat/Spinach Fritters Chaat
Description
Chaats are specialty of Indian cuisine. This Palak Chaat is crispy-crunchy, sweet, spicy, tangy, and full of flavors that just melts right in your mouth. This recipe is very easy and simple. Give this recipe a try and Enjoy!!!
Ingredients
For Palak Pakoda
Dry Spices Mix
Assembling and Serving
Instructions
For Palak Pakoda
-
From table 1 add all the ingredients except palak and water in a mixing bowl. Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture.
-
Smooth enough to coat palak evenly.
-
Heat enough oil in pan for deep frying.
-
Once oil is hot, turn of the flame on medium heat. Dip palak leaf in besan batter and coat it completely.
-
Fry coated palak leaves in hot oil. Fry from both sides, stirring occasionally until they turn golden and crisp.
-
Drain pakodas on kitchen towel to absorb excess oil.
-
Pakodas are ready for chaat.
For Palak Pakoda Chaat
-
For dry spice mix, mix everything well and keep aside.
-
Chop onion, tomatoes and coriander and keep aside.
-
Arrange palak pakodas on serving platter. And sprinkle chaat masala as per your taste.
-
Pour whisked yogurt, green chutney and tamarind chutney over pakodas as per your taste.
-
Next add chopped onion, tomatoes, coriander and sprinkle dry spice powder.
-
Garnish with nylon sev.
-
Palak Pakoda Chaat is ready to serve. Enjoy!!!
Note
- Click here for Green chutney/Fresh-mint-coriander-chutney/ recipe.
- Click here for khajur-imli-chutney-dates-tamarind-sauce recipe.
- Click here for more Indian chaats and Pakoras recipes.
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