Palak Chaat

With Holi just round the corner, if you are looking to serve something different, interest and colorful to your guests, then this Palak Chaat should be your answer. You can fry and keep the spinach leaves earlier and then assemble the chaat for your guests at the time of serving.

If you fry the leaves earlier and keep it, then make sure you store it in an airtight container or keep it on a baking tray in a warm oven so that it doesn’t loose it’s crispiness.

This palak chaat recipe has been shared by my friend Pooja, who loves trying out different varieties of chaats. Do check out the Aloo Chana Chaat and her mom-in-law’s recipe of Dahi Bhalla that she shared with us earlier.

Palak Chaat

Course: Snacks and SavouriesCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



Craving for a chaat? Try out this Palak Chaat recipe


  • Spinach leaves – 15-20, small to medium size leaves

  • Gram Flour (Besan) – ½ cup

  • Rice Flour – ¼ cup

  • Red Chilli Powder – ½ tsp

  • Amchur Powder – ¼ tsp

  • Garam Masala – ¼ tsp

  • Ajwain – ¼ tsp

  • Salt – as per taste

  • Baking Soda – a pinch

  • Oil – for frying

  • For assembling the chaat
  • Whisked Curd – ¼ cup

  • Tamarind Chutney – 2-3 tbsp

  • Green Chutney – 2-3 tbsp

  • Chopped tomatoes and onions

  • Red Chilli Powder – as per taste

  • Black Salt – as per taste

  • Coriander leaves – a few, chopped

  • Pomegranate Seeds – for garnishing


  • Separate the spinach leaves, clean them properly and dry them out.
  • In a flat bowl, mix together the gram flour, rice flour, all the dry spices, salt and baking soda.
  • To this add a little water and make it into a thick consistency batter. Let the batter sit for 5 min.
  • Meanwhile, heat oil in a pan.
  • Take each spinach leaf and dip it in the batter to coat both sides of the leaf. Fry the leaves till golden and crisp.
  • To assemble chaat, place the better fried leaves and top it up with the whisked curd, tamarind chutney, green chutney, chilli powder, black salt and coriander leaves.
  • Garnish with pomegranate leaves and serve.

Recipe Video

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