How to make Palak Ki Chaat - Delicious chaat recipe made using palak pakoras - a must try !

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach leaves, Coarse gram flour

Cuisine : Indian

Course : Snacks and Starters

Palak Ki Chaat

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Palak Ki Chaat Recipe Card

Palak Ki Chaat
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Palak Ki Chaat Recipe

  • Spinach leaves 16-20

  • Coarse gram flour 1 1/2 cups

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Yogurt 1 cup

  • Oil to deep fry

  • Potatoes boiled, peeled and chopped 1 medium

  • Onions chopped 3 medium

  • Sweet date and tamarind chutney 4 tablespoons

  • Green chutney 4 tablespoons

  • Roasted cumin powder 2 teaspoons

  • Black salt (kala namak) to taste

  • Sev 1/2 cup

Method

Step 1

Take coarse gram flour in a bowl. Add salt, turmeric powder, red chilli powder, carom seeds and sufficient water to get make a thin batter. Rest the batter for a while.

Step 2

Choose spinach leaves that are of medium size. Tie yogurt in muslin cloth and remove the excess water. Then squeeze out the yogurt into a bowl, add powdered sugar and whisk it and set it aside.

Step 3

Heat sufficient oil in a kadai. Coat each spinach leaf with batter on both sides and deep fry in hot oil till golden brown and crisp. Drain on absorbent paper. To serve, cut two pakoras into two or three pieces and place on a serving plate.

Step 4

Place some potatoes and onions over the pakoras and cover with two to three tablespoons of whisked yogurt. Drizzle some sweet date and tamarind chutney and green chutney.

Step 5

Sprinkle red chilli powder, cumin powder, black salt and salt. Cover liberally with sev. Cut one pakora into two to three pieces and place right on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.