With its origins in Uttar Pradesh, chaat has now spread from streets of India to all over the world. Sweet, spicy, sour and salty, delicious chaat can be found either in the streets or even at fine dining restaurants, with their own unique twists.
One such chaat, which isn’t as popular, is the palak patta chaat. Made by deep frying spinach and topping it up with curd and chutneys, this chaat is certainly going to change your perception about the humble spinach, which we always end up blanching and using in gravys.
So if you get hit by a sudden craving, then my recipe for simple and delicious palak patta chaat would work just fine with you.
Cooking time- 20 minutes
Spinach leaves, washed and dried
Besan(Bengal gram flour)
Red chilli power
Oil- for deep frying
Sweetened curd(simply mix regular curd with a few teaspoons of sugar)
Green chutney(a blend of coriander leaves, mint leaves, green chillies and salt)
Tamarind chutney(tamarind pulp mixed with jaggery)
1. Add besan, red chilli powder, salt and water in a bowl and make the batter. Ensure that the batter is fluid and not thick, otherwise the spinach won’t remain crunchy.
2. Heat the oil in a pan and then individually dip each spinach leave in the batter and fry till the leaf rises on top of the oil.
3. Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
4. Simply place your deep fried spinach leaves in a plate and top them up with the sweetened curd, green chutney, tamarind chutney and the chaat masala.