For all of those who love to dig into the yummy pakoras and chaat specially during this time of the year, this is one great combination! The inspiration for this dish came from the street foods of Delhi. The Palak Pakora has a relatively thin batter and feels quite light in comparison to it’s popular counterparts. If for some reason you want to try something else other than Palak, I would suggest go for potato, capsicum or bell-pepper. However, I strongly recommend you try the palak. It’s refreshingly different and crunchy. You can add your own mix of chaat toppings apart from the ones normally used. As the essential ingredient is the Palak, do ensure you use fresh palak and size does matter, so use only medium to large size spinach leaves. The best way to go about this dish is to get all the chaat toppings ready and handy before making the pakoras. This will allow you to serve the chaat quickly while the pakoras are still hot and tastes great that way. This is indeed the season for Pakoras and chaat so go ahead and have a celebration with the Palak chaat. Happy Fooding Around.
Prep Time:
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Chaat Times
Ingredients
Ingredients For the Palak Pakoda Chaat :
- 12 – 15 fresh Spinach Leaves (Large to Medium size)
- Oil to deep fry
- ¼ cup Curd whisked
- 4 – 5 Tsp Tamarind Chutney
- 4 – 5 Tsp Green Chutney
- ¼ Tsp Red Chilli powder
- ¼ Tsp Cumin powder
- ¼ Tsp Amchur powder
- ½ Tsp Chaat Masala
- 1 medium Onion, finely chopped
- ¼ cup Sev
- 2 – 3 Tbsp chopped Coriander Leaves
- Salt according to taste
Ingredients For the Palak Pakoda Batter :
- 1 cup Besan (Gram Flour)
- 2 Tbsp Rice Flour
- ¼ Tsp Turmeric powder
- ¼ Tsp Red Chilli powder
- ¼ Tsp Ajwain (Carom Seed)
- ¼ Tsp Baking Soda
- ½ cup Water
- Salt to taste
Instructions
- Wash the Spinach leaves thoroughly and gently pat them dry
- Prepare the besan batter by mixing all the ingredients for the Batter in a bowl. Mix well to a smooth and thick consistency. The batter should be lump -free. You may add a little more water if needed.
- In a deep bottom pan heat enough oil over medium high flame for deep frying the pakodas. Once the oil is hot, dip the spinach leaves one at a time into the batter, coat them well on both sides. Fry them in batches over medium heat. Care should be taken not to over crowd the pan with too many spinach leaves at a time.
- Stir occasionally and flip from time to time to cook both sides until golden and crisp.
- Drain and remove excess oil over kitchen towels.
- Arrange the crispy Palak Pakodas over the serving plate or platter. Distribute the chopped onions, whisked curd, tamarind chutney, green chutney over the pakodas. Sprinkle the red chilli powder, cumin powder, amchur powder, chaat masala. Finally top it with the Sev and the chopped coriander leaves.
- Palak Pakoda Chaat is ready to be served. Serve the chaat immediately
Notes
If you are entertaining guests, it’s a good idea to keep all the chaat ingredients ready and handy. You may even keep the batter ready as well. Simply fry the spinach pakodas and immediately assemble the chaat and serve right away.
Nutrition
- Serving Size: 4
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