How to make Palak Pakore Ki Chaat - Batter fried spinach leaves topped with green chutney and sweet chutney, sprinkled with chaat masala.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach (पालक), Gram flour (besan) (बेसन)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Palak Pakore Ki Chaat

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak Pakore Ki Chaat checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Gujarati Aloo Chiwda, Potato Wedges, Bread Upma, Chatpata Fafda.

Palak Pakore Ki Chaat Recipe Card

Palak Pakore Ki Chaat

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Palak Pakore Ki Chaat Recipe

  • Spinach 16-20 leaves

  • Gram flour (besan) 3/4 cup

  • Carom seeds (ajwain) 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Oil 2 tablespoons

  • Roasted cumin powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Sweet tamarind chutney 1 cup

  • Green chutney 1 cup

  • Sev 250 grams


Step 1

Take besan in a bowl. Add ajwain, turmeric powder, salt, one and a half teaspoons red chilli powder and two tablespoons of hot oil.

Step 2

Mix and add sufficient water and mix to make a thin batter. Heat sufficient oil in a kadai. Dip each spinach leaf in the batter and deep fry till crisp and golden.

Step 3

Drain and keep on an absorbent paper. As you fry the spinach leaves some of the batter will form little balls. Deep fry them till golden and crisp.

Step 4

Drain and place them on an absorbent paper. Keep the pakoras on serving plates.

Step 5

Sprinkle the remaining red chilli powder, roasted cumin powder, chaat masala and a little salt.

Step 6

Drizzle a little sweet tamarind chutney and a little green chutney.

Step 7

Crush the batter balls and sprinkle on top along with some sev. Serve immediately.

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