By: Toshita Sahni
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Palak Patta Chaat is a delicious combination of sensations and flavours. You can easily make this popular Indian snack at home.
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Our palak patta chaat recipe contains basic steps as well as tried-and-tested tips to help you perfect the dish. Check it out here:
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1 cup besan
1 tsp salt
1/2 tsp ajwain
1 cup water
Pinch of turmeric powder
7-8 palak leaves
Oil for deep frying
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4-5 tbsp curd
1/4 tsp each: cumin & red chilli powder
Black salt to taste
2 tsp each: chopped onion & tomato
2 tsp each: tamarind & mint chutneys
Sev, for garnish
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Whisk besan, salt, ajwain seeds and water together to get a smooth batter. Add turmeric powder, mix and allow the batter to rest.
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Keep the toppings ready before frying so that you can quickly start assembling the dish later. If you don't, the fried spinach can turn soggy while you prep.
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As part of the prep, whisk the curd to make it smooth and slightly runny. Add some black salt to it, mix well and chill the dahi in the refrigerator.
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Soak spinach leaves in the besan batter until fully coated. Deep fry, remove excess oil and carefully arrange the crisp leaves on a plate.
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Top the fried leaves with curd, followed by the masalas, chopped veggies and chutneys. Drizzle/ sprinkle the ingredients and don't overload the leaves.
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Garnish with sev/ boondi for crispiness and add pomegranate for a burst of freshness. Enjoy your homemade palak patta chaat immediately.
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For tips to make perfect dahi puri at home
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