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Vegan Palak Patta Chaat Recipe
How to make Vegan Palak Patta Chaat
This interesting variation of the humble palak patta chaat packs every bit of punch one would expect from the street food variant, sans the addition of dairy. This version alongside being vegan, has also been tailor made to be gluten free as well.
- Total Cook Time 40 mins
- Prep Time 30 mins
- Cook Time 10 mins
- Recipe Servings4
Ingredients of Vegan Palak Patta Chaat
- 400 g Spinach leaves
- 250 g Gram flour
- 25 g Corn flour
- 15 g Crushed coriander seeds
- 2.5 g Carom seeds
- 10 g Turmeric powder
- 7 g Yellow chilli powder
- 7 g Chopped ginger
- 10 g Chopped green chilli
- 15 g Coriander powder
- to taste Salt
- Sunflower oil, for frying
How to Make Vegan Palak Patta ChaatHideShow Media
Remove stalks of the spinach. Shred in a medium size way and wash it 3-4 times in a colander and let the water drain out whole night.
Add rest of the ingredients in a big bowl the next day. No water to be added. Mix well till it achieves a thick moldable consistency, add salt at the end.
Now make small marble size balls with the thick batter and then fry it till 70% done. Take it out from the oil leave it and then again fry it to make it crisp.
Dip the bigger spinach leaves individually into thin gram flour batter with all the above ingredients except carom seeds and fry till crisp.
Toss the fried balls with raw mango chutney and black chaat masala in a bowl. Plate it, sandwiching the dumplings in between the leaf, garnish with silver or gold varq.