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Spinach (Palak) Chaat

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Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h’orderves. Your friends and family will love it.

This recipe will serve 4.

Ingredients:

  • Approx. 5oz spinach leaves
  • 4 tablespoons besan, gram flour
  • 4 tablespoons corn starch
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • Approx. 1/4 cup of water use as needed
  • Oil to fry

For Serving

Method

  1. Clean and pat dry the spinach.
  2. Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
  3. Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
  4. Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
  5. Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
  6. In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
  7. Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.

Serving suggestion

Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.

Enjoy!


10 thoughts on “Spinach (Palak) Chaat

  1. Curam Curam Crunchy Palak ki chaat. Thank you for this palak ki chaat recipes. I make this chaat and woh!

  2. dear manjula
    I tried your recipe. Fried leaves showed as the tae and were tasty, but the rest of spinach and have not linked out great and have absorbed more oil. Where I wrong for not just me out?. I mixed water and flour and the remaining space as we have seen but not connected.

      1. Thanks for the tip, next time try to make it thicker. My husband loved them so. Instead do not like sauce is sweet and I have not put sugar I put only 2 tablespoons of honey and added lemon juice to be sour because here we find the dates of these ordinary Indian but Greek. I like how I eat vegetarian Laco will be nice in the fridge to add.
        A soon to attempt to do and samosa looks good appetite similar to seeing it done on eating Kushi. Kushi is the main character in the movie Pyaar Ko Kya Naam Doon ISS. Jalebi actually still there and I saw and I felt lust. And searching the net I got yours blog. And so I decided to try as many recipes. I find youtobe movie in English and is very funny but can be watched at: http://myeduniya.com/Entertainment/TvSerials/?SCID=483_Iss_Pyaar_Ko_Kya_Naam_Doon
        Also at this address and found many Indian films. Many of them and I love watching them.

  3. Aunty is a term of endearment and a term of respect used to address your elders in Indian culture. I’m American and my husband is Indian. Even the younger Indian guests who visit us refer to me as Liane Aunty. It’s a form of respect to elders.

  4. A favorite when we go out to a Indian restaurant.

    We just bought frozen in our Local Indian market Saturday. We had it Sunday, and I have to say it was rather good. Very surprised since fried foods that have been frozen don’t often come out well.

    When spinach is in season here in New England we will give this a try!

    Thanks Manjula!

    P.S. Why do they call you “Aunty”

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