Crispy Palak Chaat (Spinach Chaat)
Palak chaat or spinach pakora chaat is a delightful Indian street food dish that's as vibrant as it is delicious! Imagine crispy spinach leaves tossed with tangy tamarind chutney, creamy yogurt, and a burst of aromatic spices. It's like a flavor party in your mouth!
Servings: 4 servings
Calories: 176kcal
Equipment
- 1 Mixing bowl
- 1 deep frying pan
Ingredients
Spinach Leaves Pakora
- ¾ cup besan flour 80g
- ¼ cup rice flour 38g
- 20 medium spinach leaves
- ¾ tsp salt
- ¼ tsp carom seeds ajwain
- ⅛ tsp baking soda
- ¼ tsp asafoetida
- ¼ tsp red chili powder
- ⅓ cup water
- oil for frying
Chaat Toppings
- ¼ cup cilantro chutney
- ¼ cup tamarind chutney
- ½ cup yogurt
- ½ cup fine sev sold as nylon sev in Indian grocery stores
- 1 tbsp chaat masala
- ½ cup red onion finely chopped
- ½ cup pomegranate seeds
Instructions
Make Spinach Pakora
- Wash and dry spinach leaves well. Cut off long stems. A little stem is ok and helps give you a little "handle" to dip each leaf in the batter.
- Mix all dry ingredients in a mixing bowl. Slowly add water to make a smooth, thick but flowing batter.
- Heat oil for frying on medium-high. Once oil is hot, dip each spinach leaf in the besan batter to coat.
- Fry in hot oil, flipping over until they are golden brown. Once browned, remove with a slotted spoon and plate on a paper towel lined plate to absorb excess oil.
- While the pakoras are hot, sprinkle chaat masala.
Assemble the palak chaat
- Add one to two teaspoons of chopped red onions. Drizzle tamarind chutney and green chutney along with nylon sev.
- Finish off with yogurt, pomegranate, and a final sprinkle of chaat masala.
Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 508mg | Potassium: 354mg | Fiber: 4g | Sugar: 8g | Vitamin A: 546IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg