Crispy Palak Patta Chaat

Name: Crispy Palak Patta Chaat
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 20 spinach leaves; Sweetened curd; Sweet tamarind chutney; Spicy green chutney; Chaat Masala; Chopped coriander; Pomegranate seeds; Nylon sev; Oil for deep frying; 1/2 cup besan; 1/2 tsp salt; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; Water

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

There’s nothing quite like a sweet, spicy and tangy chaat to satiate those evening hunger pangs. Though with spinach now available in its full glory, it only makes sense to try making this delicious Delhi-style chaat.

You can even make it in advance by keeping the sweetened curd, chutneys and fried spinach leaves before hand and then just assemble before serving.

Do try it out and don’t forget to send me a Cooksnap if you do!

You can even make it in advance by keeping the sweetened curd, chutneys and fried spinach leaves before hand and then just assemble before serving.

Do try it out and don’t forget to send me a Cooksnap if you do!

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

You can even make it in advance by keeping the sweetened curd, chutneys and fried spinach leaves before hand and then just assemble before serving.

Do try it out and don’t forget to send me a Cooksnap if you do!

You can even make it in advance by keeping the sweetened curd, chutneys and fried spinach leaves before hand and then just assemble before serving.

Do try it out and don’t forget to send me a Cooksnap if you do!

Saved

Ingredients

20 mins

2 people

20spinach leaves
Sweetened curd
Sweet tamarind chutney
Spicy green chutney
Chaat Masala
Chopped coriander
Pomegranate seeds
Nylon sev
Oil for deep frying
For the batter
1/2 cupbesan
1/2 tspsalt
1/2 tspturmeric powder
1/2 tspred chilli powder
Water

Saved

Steps

20 mins

1

Combine besan, salt, turmeric and red chilli powder in a bowl.
2

Add water.
3

Using a whisk, make a thin batter. Having a thin batter is important to have crunchy spinach leaves.
4

Dip the spinach leaves in the besan batter.
5

Add in hot oil.
6

Fry till golden and crisp. Keep on a tissue paper to absorb excess oil.
7

Place all the spinach leaves in a bowl or plate.
8

Pour sweetened curd, tamarind chutney and green chutney according to your taste. Then garnish with chaat masala, chopped coriander leaves, sev and pomegranate seeds. Serve immediately.