Palak Patta Chaat - Party Starter - New Year New Dish 2026

Name: Palak Patta Chaat - Party Starter - New Year New Dish 2026
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 Spinach leaves (palak patta); 1/2 cup Besan (chickpea flour); 2 tsp Rice flour; Oil to deep fry palak fritters; 1 pinch Baking soda; 1 pinch Hing (asafoetida); 1 tsp red chili powder; Salt to taste; Water to make semi thick batter; 6 tbsp Curd (yogurt); 4 tsp finely chopped tomato; 4 tsp finely chopped onion; 2 tsp Pomegranate seeds; 4 tsp Thin sev; 2 tsp fried masala peanuts; 1 tsp Lemon juice; 2 tsp Chopped coriander; 1/2 tsp Roasted cumin powder; 1/2 tsp red chili powder; 1/2 tsp Chaat masala; 2 tsp Garlic red chili chutney; 2 tsp Green chili coriander chutney; 4 tsp Tamarind jaggery chutney; 1 tsp Sugar for curd; 1/2 tsp salt for curd

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#NYY #NewYearNewYou
#NewYear2026 #Starter #PartyStarter #Spinach #PalakPattaStarter #IndianVegStarter
#SpinachLeavesChaat #Palak #Curd #ChaatMasala #Besan #Pomegranate
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish
📌Palak Patta Chaat is a popular Indian starter made from crispy, spiced spinach fritters topped with yogurt, tangy chutneys, and spices. It is a delicious fusion of textures and flavors.
📌The key to a perfect Palak Patta Chaat is to serve it immediately after assembly to ensure the spinach leaves remain crisp against the cool yogurt and chutneys.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

15 minutes prep time 15 minutes

2 servings

For spinach fritters
8Spinach leaves (palak patta)
1/2 cupBesan (chickpea flour)
2 tspRice flour
Oil to deep fry palak fritters
1 pinchBaking soda
1 pinchHing (asafoetida)
1 tspred chili powder
Salt to taste
Water to make semi thick batter
For garnishing chaat
6 tbspCurd (yogurt)
4 tspfinely chopped tomato
4 tspfinely chopped onion
2 tspPomegranate seeds
4 tspThin sev
2 tspfried masala peanuts
1 tspLemon juice
2 tspChopped coriander
1/2 tspRoasted cumin powder
1/2 tspred chili powder
1/2 tspChaat masala
2 tspGarlic red chili chutney
2 tspGreen chili coriander chutney
4 tspTamarind jaggery chutney
1 tspSugar for curd
1/2 tspsalt for curd

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Steps

15 minutes prep time 15 minutes

1

Wash and pat dry spinach leaves. Remove extra long stems. In a bowl, mix besan, rice flour, salt, baking soda, hing, turmeric, and red chili powder.
2

Add water gradually to make a semi-thick batter. Coat each spinach leaf evenly in the batter.
3

Deep fry the coated leaves in hot oil in batches until golden yellow and crispy. Drain on paper towels.
4

In a bowl, mix curd with salt and sugar until smooth. Keep ready chopped onion, tomato, a d coriander. Keep ready tamarind jaggery chutney, green chili coriander chutney, and garlic red chili chutney.
5

On a serving plate, arrange fried spinach leaves in a single layer. Pour sweetened curd over the leaves. Drizzle all three chutneys over the curd.
6

Add finely chopped onion and tomato. Sprinkle chaat masala, roasted cumin powder, and extra red chili powder on top.
7

Garnish with chopped coriander, a squeeze of lemon juice, thin sev, fried masala peanuts, and pomegranate seeds. Serve immediately and enjoy!

Tips

Fry the spinach leaves in batches to ensure they stay crispy.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on January 05, 2026 12:10

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐