Street food has a magical way of bringing joy to every food lover, and in India, Palak Chaat holds a special place in our hearts. It’s a delightful fusion of crisp textures, bold spices, sweet notes, and tangy flavors that come together to excite your palate in every bite.
Whether you’re enjoying it from a roadside stall or recreating it at home, chaat is more than just food; it’s an experience. And this Palak Chaat, made with crispy spinach leaves and flavorful toppings, is no exception! Among the many variations of chaat, Palak Chaat stands out as a refreshing and crispy snack made with a healthy green twist — spinach leaves!
What is Palak Chaat?
Palak Chaat is a deliciously crisp North Indian street-style snack made by dipping fresh spinach leaves in a mildly spiced gram flour (besan) batter and deep-frying them to golden perfection. These crispy leaves are then layered with creamy yogurt, zesty green chutney, a touch of sweet tamarind chutney, and finished off with a sprinkle of chaat masala, crunchy sev, and fresh coriander — creating a burst of bold and irresistible flavors in every bite!
The best part? You can experiment with the toppings to suit your taste. Add some chopped onions, tomatoes, or even pomegranate pearls for added color and texture. This is one of those snacks that vanishes from the plate almost as soon as it’s served, it’s just that irresistible!
Is It Healthy?
Let’s be honest, this is one of those “healthy but not-so-healthy” recipes. While spinach is undeniably rich in nutrients like iron, calcium, and fiber, it’s deep-fried, which adds indulgence but takes away some of the health benefits. But hey, life is all about balance! And when you’re eating greens in such a tasty form, it’s definitely a win.
Ingredients For Palak Chaat:
For Palak Pakoda (Spinach Fritters):
- 0–12 fresh spinach (palak) leaves, medium-sized
- ½ cup besan (gram flour)
- 2 tbsp rice flour (adds extra crunch)
- ¼ tsp ajwain (carom seeds)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- Salt to taste
- Roughly ⅓ cup water, adding gradually to form a thick and lump-free batter.
- Oil, for deep frying
For Palak Chaat Toppings:
- ¼ cup green coriander chutney (spicy and fresh)
- ½ cup tamarind-date chutney (meethi chutney for sweetness)
- ¼ cup plain yogurt, whisked till smooth
- ¼ cup thin nylon sev
- 2–3 tbsp finely chopped red onion (optional, for crunch)
- 2–3 tbsp chopped tomato (optional, for freshness)
- A few sprigs of fresh coriander, finely chopped
- ½ tsp chaat masala
Step-by-Step Instructions:
1) Start by preparing the spinach. Choose 10–12 fresh, medium-sized spinach (palak) leaves. Carefully trim off the thick stems without tearing the leaves. Rinse each leaf gently under running water to remove any dirt or grit.
2) Dry the spinach: Lay the washed leaves on a clean kitchen towel or paper napkin. Pat them dry completely. This helps the batter stick well and prevents oil splatter while frying.
3) Make the batter: In a large bowl, add gram flour (besan), rice flour for crispiness, ajwain to add a warm, aromatic touch, turmeric for color, red chili powder for heat, coriander powder for depth, and salt as per your taste. Mix all the dry ingredients well before adding water.
4) Blend the dry mix: Use a spoon or whisk to thoroughly combine the flours and spices, ensuring the seasoning is spread uniformly throughout the mixture.
5) Add water slowly: Start adding water in small splashes, whisking as you go to create a smooth, lump-free batter with a medium-thick consistency. The goal is to create a lump-free, medium-thick batter. I used around ⅓ cup of water, but you may need slightly more or less depending on the flour quality. Avoid pouring all the water at once to ensure smooth blending.
6) Heat the oil: Pour enough oil into a deep pan for frying and set it on medium flame. Once the oil is sufficiently hot, test it by dropping a bit of batter—it should sizzle and rise to the top.
7) Coat the spinach: Take one dry spinach leaf at a time, dip it into the batter, and coat it well on both sides.
8) Begin frying: Gently slide the batter-coated spinach leaves into the hot oil. Fry a few at a time—avoid overcrowding the pan.
9) Flip and cook: Once the underside turns golden, flip and cook the other side until the pakoda is crisp and fully done.
10) Drain excess oil: Remove the fried pakodas using a slotted spoon and place them on a paper towel to absorb extra oil.
11) Start assembling the chaat: Arrange the crispy palak pakodas on a serving plate in a single layer.
12) Add green chutney: Spoon over some tangy green coriander chutney for a burst of fresh flavor.
13) Drizzle meethi chutney: Add sweet tamarind-date chutney over the top, balancing the spice with a touch of sweetness.
14) Top with yogurt: Drizzle smooth, whisked plain yogurt generously over the crispy pakodas to add a refreshing, creamy layer that balances the spices.
15) Add a dash of chaat masala: Lightly sprinkle chaat masala over the top to boost the tanginess and bring all the flavors together beautifully.
16) Garnish generously: Top with thin nylon sev for crunch. If desired, sprinkle finely chopped onions and tomatoes for extra freshness and texture. Finally, finish with a handful of chopped coriander leaves.
Expert Tips For Palak Chaat:
1. Crispy Pakodas:
To get that perfect crunch, it’s crucial that the spinach leaves are completely dry before dipping them into the batter. Even a small amount of residual moisture can cause the batter to become watery, making it difficult for it to stick properly. Moreover, wet leaves can splatter when added to hot oil and result in soggy pakodas instead of crispy ones. Pat each leaf gently with a kitchen towel or paper napkin to ensure no moisture remains.
2. Consistent Batter:
For light and crispy fritters, the batter consistency is key. Add water slowly and mix continuously until you achieve a medium-thick, smooth batter. It should coat the back of a spoon and stick well to the spinach without running off. If the batter is too thin, it won’t hold on to the leaves, and if it’s too thick, the pakodas may turn dense. The right texture allows the pakodas to puff slightly and fry evenly.
3. Oil Temperature Matters:
Consistent frying depends on maintaining medium heat. Begin by heating the oil on a medium flame—not too low, not too high. You can check if it’s ready by dropping a small drop of batter into the oil; it should instantly sizzle and float to the surface. If the oil is overheated, the pakodas will develop a deep color on the outside too quickly, leaving the insides undercooked. Moderate heat ensures they cook through evenly with a crisp golden finish.
4. Serve Immediately:
For the best experience, serve the pakoda chaat as soon as it’s assembled. Letting it sit too long will cause the fritters to lose their crispiness due to the yogurt and chutneys. Assemble just before serving for maximum flavor and crunch.
Serving Suggestions:
1. As a Starter:
Palak Chaat is a showstopper when served as an appetizer at special occasions. Whether it’s a festive dinner, Diwali party, family get-together, or weekend feast, this crispy and colorful dish is sure to grab attention. Its vibrant look and burst of flavors make it the perfect way to kick off any meal.
2. With Chai:
Craving the perfect pairing for your steaming cup of masala chai on a cold or rainy day? Palak Pakoda Chaat hits the spot. The crisp, golden fritters bring warmth and crunch, while the tangy chutneys and chilled yogurt add refreshing contrast. Together, they create a flavor-packed bite that elevates your tea-time routine. Ideal for cozy monsoon evenings or breezy winter afternoons, this chaat delivers comfort with a hint of street-style indulgence.
3. As a Light Lunch:
Turn this snack into a satisfying light meal by pairing it with a glass of chilled sweet lassi or tangy masala chaas. The creamy yogurt in the chaat balances well with refreshing drinks, making it a great option for a no-fuss lunch when you’re craving something chatpata (tangy and spicy) but not too heavy.
4. Street Food Platter:
Planning an Indian street food night at home? Serve palak pakoda chaat alongside favorites like dahi puri, sev puri, aloo tikki chaat, and ragda pattice. Together, they make an irresistible chaat platter that’s perfect for casual parties or weekend indulgence. Add some papdi and spicy pani puri on the side to complete the experience!
Variations You Can Try:
1. Add Sprouts or Boiled Potatoes:
Want to make your Palak Pakoda Chaat more wholesome and satisfying? Try topping it with steamed moong sprouts or diced, boiled potatoes. The sprouts bring a slight crunch and boost the protein content, while the potatoes add a soft texture and make it more filling. This variation turns the chaat into a nutritious mini-meal that’s both flavorful and energizing.
2. Paneer Crumble:
Give your chaat a creamy and rich touch by adding crumbled paneer or feta cheese over the top. The soft texture of paneer balances beautifully with the crispiness of the pakodas, while the mild flavor adds depth without overpowering the spices. For a gourmet version, you can even use grilled or spiced paneer cubes for extra flair.
3. Spicy Version:
If you enjoy fiery flavors, spice things up by drizzling garlic chutney or adding a pinch of extra red chili flakes or green chilies. You can also mix some finely chopped fresh green chilies into the yogurt for a spicier twist. This version is ideal for those who like their chaat bold and intense.
4. No Onion Version:
Looking for a sattvic or festive-friendly version? Simply skip the chopped onions and tomatoes. This makes the chaat suitable for religious fasting or special occasions when certain ingredients are avoided. You can still enjoy it with chutneys, yogurt, sev, and chaat masala, keeping all the deliciousness intact.