Palak Patta Chaat Recipe – Delhi Style Spinach Leaf Chaat
Introduction
Palak Patta Chaat is a delightful and crunchy snack that has its roots in the bustling streets of Delhi, offering an irresistible combination of crispy spinach leaves topped with tangy, spicy, and sweet chutneys. This mouthwatering chaat is perfect for festivals like Diwali and Holi, or as a show-stopping appetizer at any party. The crunchiness of fried spinach leaves, paired with a medley of chutneys, yogurt, and spices, creates an explosion of flavors that will captivate your taste buds. Let’s dive into this Delhi-style recipe that brings together textures and tastes like no other.
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 (For Garnish) | As required |
| Onion (Chopped) | 1 |
| 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 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~4g |
| Carbohydrates | ~18g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | ~200mg |
| Sugars | ~6g |
Note: Nutritional values may vary based on specific ingredients and serving size.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
Instructions
-
Fry the Palak Leaves
Begin by washing the spinach leaves thoroughly and patting them dry with a kitchen towel to remove any excess moisture. This step is crucial for ensuring that the coating sticks to the leaves during frying. -
Prepare the Batter
In a mixing bowl, combine the gram flour (besan), salt, and a pinch of Enos fruit salt. Add about 2 tablespoons of water and mix everything together to form a smooth batter with a dropping consistency. Ensure there are no lumps, and the batter should be thick enough to coat the leaves but not runny. -
Fry the Leaves
Heat oil in a kadai or deep frying pan over medium flame. Once the oil is hot, dip each spinach leaf into the gram flour batter, ensuring it is fully coated on both sides. Carefully drop the battered spinach leaves into the hot oil and fry them until golden brown and crispy. Fry the leaves in batches, making sure not to overcrowd the pan. -
Drain and Set Aside
Once the spinach leaves are fried to a golden crisp, remove them from the oil and place them on absorbent paper to drain any excess oil. Set them aside on a platter, ready to be assembled into the chaat. -
Prepare the Toppings
While the fried spinach leaves cool slightly, prepare the toppings for the chaat. In a bowl, mix the grated carrots, mashed potato, and chopped onion. Season with a little bit of chaat masala for extra flavor. -
Assemble the Palak Patta Chaat
To assemble, take each fried spinach leaf and place it on a serving plate. Spoon a little of the carrot-potato-onion mixture onto each leaf, gently pressing down to secure it. -
Add the Chutneys
Spoon a teaspoon each of green chutney (coriander and mint), sweet chutney (date and tamarind), and lahsun ki chutney (red garlic chutney) onto each spinach leaf. The chutneys will add a tangy, sweet, and spicy kick to the chaat, elevating the flavors to the next level. -
Add Yogurt and Spices
Spoon a small amount of curd (yogurt) on top of the chutneys. This will balance the heat and give a creamy texture to the dish. Sprinkle red chili powder, cumin powder, and chaat masala powder over the yogurt for an added burst of flavor. -
Garnish with Sev
Finally, garnish with sev (crispy chickpea noodles) on top for an extra crunch. The sev not only adds texture but also enhances the flavor, completing the dish. -
Serve
Serve the Palak Patta Chaat immediately while the spinach leaves are still crispy. This chaat is best enjoyed fresh, right after assembling, to maintain the crunchiness of the fried leaves.
Serving Suggestions
Palak Patta Chaat is a versatile dish that pairs wonderfully with other chaat favorites. For a full chaat experience, serve it alongside:
- Spicy Black Chickpeas Sprouts Salad Chaat
- Delhi Style Matar Chaat (Matra) – Spicy & Tangy Dry Green Peas Curry
These side dishes will complement the Palak Patta Chaat with their own unique textures and flavors, making it perfect for chaat parties, festivals, or any special occasion.
Tips & Variations
- Crispier Palak Patta: Ensure that the oil is hot enough before frying the spinach leaves. This will make the leaves crispier and help them retain their texture longer.
- Customization: You can adjust the chutneys to your liking. If you prefer a spicier kick, add more red chili chutney or sprinkle some finely chopped green chilies.
- Vegan Option: To make this recipe vegan, simply replace the yogurt with a dairy-free alternative, like coconut yogurt or cashew cream.
- Add More Vegetables: For a more substantial chaat, feel free to add other vegetables such as boiled corn, cucumber, or tomatoes.
Conclusion
Palak Patta Chaat is a festive, indulgent, and addictive treat that brings the best of North Indian street food into your kitchen. The crunch of fried spinach leaves paired with a harmonious blend of chutneys, spices, and creamy yogurt creates a sensory experience unlike any other. Whether you’re preparing it for a special occasion or just a weekend snack, this recipe is sure to impress your guests and family. Enjoy the vibrant flavors of Delhi’s street food culture from the comfort of your home with this easy-to-make recipe.
