How to make Palak Pakora Chaat -

Crisply fried palak pakore served topped with onion, chaat masala the typical chaat chutneys.Palak Pakora Chaat is a classic fritter dish prepared with pinach. A very simple palak declicacy though you can add your choice of mixed veggies too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

Palak Pakora Chaat

Palak Pakora Chaat Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Palak Pakora Chaat Recipe

  • Spinach leaves (palak) stems trimmed off 1 medium bunch

  • Gram flour (besan) 1 cup

  • Oil for deep-frying

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon + for sprinkling

  • Asafoetida ½ teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Salt to taste

  • Baking soda a pinch

  • Onion finely chopped 1 medium

  • Chaat masala to sprinkle

  • Amchur powder to sprinkle

  • Black salt (kala namak) to sprinkle

  • Yogurt as required

  • Date and tamarind chutney as required

  • Green chutney as required

  • Cumin powder roasted to sprinkle

  • Fresh coriander leaves chopped for garnishing


Step 1

Heat sufficient oil in a kadai.

Step 2

Take gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk till smooth. Add baking soda and whisk well to make a semi-thick batter.

Step 3

Coat each spinach leaf with the batter and deep-frying hot oil till golden and crisp. Drain on absorbent paper.

Step 4

Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder.

Step 5

Drizzle some yogurt, date and tamarind chutney and green chutney on top. Sprinkle some cumin powder.

Step 6

Serve immediately garnished with coriander leaves.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.