Palak Patta Chaat Recipe – Delhi Style Spinach Leaf Chaat
Description:
Palak Patta Chaat is a delightful and crispy North Indian street food that’s both flavorful and fun to eat. The dish features spinach leaves (palak) battered and deep-fried until crispy, then topped with smooth and creamy yogurt, an assortment of chutneys (Coriander & Mint Chutney, Date & Tamarind Chutney, and Red Garlic Chutney), and a sprinkle of aromatic dry masalas. The final touch comes with a generous sprinkle of sev, adding texture and a bit of crunch. This delicious and spicy chaat is often enjoyed as a snack or appetizer and is especially popular during festivals like Holi and Diwali, and during casual chaat parties on the vibrant streets of Delhi.
Cuisine: North Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 10 leaves |
| Enos Fruit Salt | 1 pinch |
| Gram Flour (Besan) | 1/4 cup |
| Salt | To taste |
| Green Chutney (Coriander & Mint) | 1/4 cup |
| Sweet Chutney (Date & Tamarind) | 1/4 cup |
| Lahsun Ki Chutney (Red Garlic Chutney) | 1/4 cup |
| Sev | To garnish |
| Onion | 1, chopped |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Potato (Aloo) | 1, boiled and mashed |
| Carrot (Gajjar) | 1, grated |
| Red Chilli Powder | To sprinkle |
| Cumin Powder (Jeera) | To sprinkle |
| Chaat Masala Powder | To sprinkle |
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-4
Instructions
Step 1: Prepare the Palak (Spinach) Leaves
- Begin by thoroughly washing the spinach leaves (palak) and patting them dry with a clean kitchen towel to remove excess moisture. This will ensure that the batter adheres well to the leaves when frying.
Step 2: Prepare the Gram Flour Batter
2. In a mixing bowl, combine the gram flour (besan) with salt and a pinch of Enos fruit salt. Add 2 tablespoons of water at a time and mix to form a smooth batter of dropping consistency. Set it aside for a few minutes.
Step 3: Fry the Spinach Leaves
3. Heat oil in a kadai (deep frying pan) on medium flame. To test if the oil is hot enough, drop a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready.
4. Dip each spinach leaf into the gram flour batter, ensuring it is completely coated. Carefully drop the battered leaves into the hot oil, one at a time. Fry the leaves until they turn a golden brown and crispy.
5. Once fried, remove the palak pattas and place them on a plate lined with absorbent paper to drain any excess oil. Set them aside for assembling the chaat.
Step 4: Prepare the Filling Mixture
6. In a separate mixing bowl, combine the boiled and mashed potato, grated carrot, and finely chopped onion. Season with a pinch of chaat masala to taste and mix well.
Step 5: Assemble the Palak Patta Chaat
7. Take a serving plate and arrange the crispy fried spinach leaves (palak pattas) as the base for the chaat.
8. Spoon a small amount of the prepared potato, carrot, and onion mixture onto each spinach leaf. This filling adds a soft and flavorful element to the crispy texture of the palak.
Step 6: Add the Chutneys and Yogurt
9. Now, drizzle a teaspoon of each chutney on top of the palak pattas:
- Green chutney (coriander & mint chutney) for a refreshing tang.
- Sweet chutney (date & tamarind chutney) for a rich, sweet-spicy contrast.
- Lahsun ki chutney (red garlic chutney) for a bold and aromatic kick.
- Add a dollop of fresh yogurt (curd) to each leaf for a creamy finish.
Step 7: Final Garnishing
11. Sprinkle some red chili powder, cumin powder, and chaat masala on top to enhance the flavors. These spices are crucial for that signature chaat taste.
12. Garnish with sev for an added crunch and visual appeal.
Step 8: Serve and Enjoy
13. Your Palak Patta Chaat is now ready to be served! Enjoy it immediately while the palak leaves are still crispy and the chutneys and yogurt add their burst of flavors.
Serving Suggestions
- Palak Patta Chaat can be served as part of a chaat party or as an appetizer during festive feasts like Holi and Diwali.
- For a complete chaat experience, pair it with other popular street foods like Spicy Black Chickpeas Sprouts Salad Chaat and Delhi Style Matar Chaat (Matra).
- This dish is also perfect for a casual gathering or a family meal to enjoy the essence of Delhi street food at home.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150-200 kcal |
| Protein | ~4-5 g |
| Carbohydrates | ~25 g |
| Fiber | ~3-4 g |
| Fat | ~7-9 g |
| Saturated Fat | ~1-2 g |
| Sodium | ~200-300 mg |
(Note: Nutritional values may vary based on exact ingredients and portion sizes.)
This Palak Patta Chaat recipe is a flavorful and crunchy treat that embodies the street food culture of Delhi. With its perfect combination of crispy spinach, rich chutneys, and tangy yogurt, this chaat is sure to bring smiles to your family and friends at any gathering.
