Palak Patta Chaat Recipe

Palak Patta Chaat, or Crispy Spinach Leaf Chaat, is a North Indian street food delicacy where large, vibrant spinach leaves are dipped in a spiced gram flour batter, deep-fried until golden, and topped with sweet yogurt, spicy chutneys, and chaat masala.

It’s a texture lover’s dream — crunchy, creamy, tangy, spicy — all in one glorious bite.

This recipe brings that irresistible chaatwala-style magic to your home kitchen, perfect for festive occasions, parties, or anytime you want to impress guests with something a little different.

🌟 Why You’ll Love This Palak Patta Chaat

1. Unique & Show-Stopping appetizer
2. Easy to make with pantry staples
3. Customizable with your favorite chutneys
4. A great way to sneak greens into your meal
5. Vegetarian, gluten-free option available

🕒 Prep & Cook Time

1. Serves: 3–4 people
2. Skill Level: Easy

🛒 Ingredients

🥬 For the Spinach Fritters (Palak Patta Pakoras)

1. 12–15 large spinach leaves (preferably palak with flat surface)
2. ¾ cup besan (gram flour)
3. 2 tbsp rice flour (for extra crispiness)
4. ½ tsp carom seeds (ajwain)
5. ¼ tsp turmeric powder
6. ½ tsp red chili powder
7. Salt to taste
8. Water to make batter
9. Oil for deep frying

🍽️ For the Toppings

1. 1 cup yogurt, whisked with a pinch of salt and sugar
2. 2–3 tbsp tamarind chutney
3. 2–3 tbsp green mint-coriander chutney
4. 1 tsp chaat masala
5. ½ tsp red chili powder
6. 1–2 tbsp finely chopped onions (optional)
7. 2 tbsp sev or bhujiya
8. 1 tbsp chopped coriander leaves for garnish
9. Pomegranate seeds (optional for a pop of color and sweetness)

👨‍🍳 How to Make Palak Patta Chaat (Step-by-Step)

🔹 1. Prep the Spinach

1. Wash and pat dry spinach leaves completely using a kitchen towel.
2. Trim thick stems, but keep the leaf intact.

💡 Drying is crucial — wet leaves will make the batter slide off.

🔹 2. Make the Batter

1. In a bowl, combine besan, rice flour, carom seeds, turmeric, red chili powder, and salt.
2. Add water little by little to make a smooth, flowing (but not too runny) batter.

The batter should coat the back of a spoon but not be too thick.

🔹 3. Fry the Spinach

1. Heat oil in a pan over medium-high heat.
2. Dip each spinach leaf into the batter, ensuring it’s fully coated.
3. Fry in hot oil until crisp and golden on both sides.
4. Drain on paper towels to remove excess oil.

🔹 4. Assemble the Chaat

1. Arrange crispy spinach pakoras on a serving plate.
2. Drizzle generously with whisked yogurt.
3. Spoon over green chutney and tamarind chutney.
4. Sprinkle chaat masala, red chili powder, and sev.
5. Garnish with onions, coriander, and pomegranate seeds (optional).
6. Serve immediately while the fritters are still crisp!

💡 Expert Tips for Perfect Palak Patta Chaat

1. Dry the spinach leaves thoroughly to ensure batter sticks well.
2. Use rice flour or cornstarch for that extra crispiness.
3. Fry on medium heat — too hot and they’ll burn outside, too low and they’ll turn soggy.
4. Serve immediately after assembling — they lose their crunch if they sit too long in yogurt.
5. You can prep everything in advance (pakoras, chutneys, yogurt) and assemble right before serving.

🔄 Variations

📌 Tags

#palakpattachaat #indianstreetfood #chaatrecipes #vegetarianappetizers #crispyspinach #holispecial #snackrecipes

🗂️ Recipe Summary

1. Cuisine: Indian Street Food
2. Course: Appetizer / Snack
3. Method: Deep Fry + Assemble
4. Skill Level: Easy
5. Diet: Vegetarian, Gluten-Free

❤️ Final Thoughts: The Ultimate Chaat Experience

Palak Patta Chaat is the perfect blend of crunchy, creamy, sweet, and spicy, bringing together the charm of Indian streets with the elegance of home-cooked creativity. It's not just a snack — it’s an experience.

Whether you're hosting a festive dinner or craving a delicious evening treat, this chaat will wow everyone from kids to adults.

📸 Share Your Chaat Creations!

Tried this Palak Patta Chaat? Tag your crispy goodness with #PalakPattaParty or #ChaatLover — I'd love to see your delicious spins!