How to make Palak Patta Chaat - SK Khazana -

Serve this chaat soon after frying the spinach leaves or else it will lose its crunch

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh spinach leaves, Coarse gram flour (jada besan)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Palak Patta Chaat - SK Khazana checkout Spinach With Raisins, Spinach, Feta and Tomato Samosa, Spinach and Cheese Fritters, Makai Sarson Samosa . You can also find more Snacks and Starters recipes like Cheesy Masala Rice Balls Sago Chakli Potato Papad - SK Khazana Bread And Cheese Pakoda

Palak Patta Chaat - SK Khazana

Palak Patta Chaat - SK Khazana Recipe Card

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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.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Palak Patta Chaat - SK Khazana Recipe

  • Fresh spinach leaves 24-28

  • Coarse gram flour (jada besan) 1 1/2 cups

  • Salt to taste

  • Red chilli powder 2 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Asafoetida 1 pinch 1 inch stick

  • Oil to deep fry

  • Yogurt 8 tablespoons

  • Sweet date and tamarind chutney 4 tablespoons

  • Green chutney 4 tablespoons

  • Onion chopped 2 tablespoons

  • Roasted cumin powder 2 teaspoons

  • Chaat maala 2 teaspoons

  • Black salt 1 teaspoon

  • Fresh pomegranate pearls 4 tablespoons

  • Sev 4 tablespoons

  • Fresh coriander leaves chopped 4 tablespoons

Method

Step 1

Take coarse gram flour in a bowl, add salt, ½ teaspoon red chilli powder, turmeric powder, carom seeds, asafoetida and sufficient water and whisk to a smooth and thin batter.

Step 2

Heat sufficient oil in a kadai. Dip each spinach leaf in the batter till well coated on both sides, gently slide into hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.

Step 3

Divide the fried spinach leaves equally on 4 serving plates, drizzle 2 tablespoons yogurt, ½ tablespoon date and tamarind chutney, ½ tablespoon green chutney, ½ tablespoon onion, ½ teaspoon chilli powder, ½ teaspoon roasted cumin powder, ½ teaspoon chaat masala, ¼ teaspoon black salt, 1 tablespoon pomegranate pearls, 1 tablespoon sev and 1 tablespoon coriander leaves over the fried spinach leaves in each plate 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.