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 ChaatCourse: Snacks and SavouriesCuisine: IndianDifficulty: Easy
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.