February 10, 2021

Palak Pakora Chaat/Spinach Fritters Chaat



Palak Chaat Recipe- Chaats are specialty of Indian cuisine. Crispy-crunchy, sweet, spicy, tangy, so many flavors and textures melting in your mouth. Palak pakora chaat unlike other chaats is deep fried palak pakoda, topped with sweet-sour-tangy chaat ingredients. This recipe is very easy and simple, few tips and pre-planning make this easier and more perfect. To save time make chutneys beforehand. Try to use fresh and moisture free palak/spinach leaves to make pakoras. For this chaat each spinach leaf is coated with besan batter and fried. Make medium consistency batter so that each leaf is just coated well and stay crunchy for longer time. Thick batter makes pakodas soggy and soft. Arrange the chaat platter just right before serving. Give this recipe a try and Enjoy!!!

Cuisine: Indian | Recipe Category: Appetizers & Snacks,
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Serving: 2-3 Servings



Ingredients

For Palak Pakoda

1.

Palak/Spinach leaves

25-30 medium leaves

2.

Besan, gram flour

1 cup

3.

Rice flour

2 Tbsp.

4.

Turmeric powder

¼ Tsp.

5.

Red chili powder

½ Tsp.

6.

Ajwain/carom seeds

¼ Tsp.

7.

Hing

1 pinch

8.

Salt

To taste

9.

Water

To make batter

10.

Oil

For deep frying


Dry Spices Mix


1.

Roasted cumin powder

1 Tsp

2.

Red chili powder

¼ Tsp.

3.

Rock salt

½ Tsp.

4.

Salt

To taste


For Paalak Pakoda Chaat


1.

Thick Dahi/yogurt, whisked with 2 Tbsp of sugar

½-1 cup

2.

Palak pakodas

From table 1

3.

Chat masala

As required

4.

Green chutney (See recipe notes)

¼ cup

5.

Meethi or tamarind chutney

½ cup

6.

Onion, finely chopped

½ cup

7.

Tomato, finely chopped

½ cup

8.

Fresh coriander, finely chopped

For garnishing

9.

Dry spice mix

To make batter

10.

Nylon sev

For garnishing

 

 

 

Step by Step Instruction: [Hide Images]

For Palak Pakoda

  1. From table 1 add all the ingredients except palak and water in a mixing bowl. Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture. 
  2. Smooth enough to coat palak evenly. 
  3. Heat enough oil in pan for deep frying.
  4. Once oil is hot, turn of the flame on medium heat. Dip palak leaf in besan batter and coat it completely.
  5. Fry coated palak leaves in hot oil. Fry from both sides, stirring occasionally until they turn golden and crisp.
  6. Drain pakodas on kitchen towel to absorb excess oil.
  7. Pakodas are ready for chaat.


For Palak Pakoda Chaat

  1. For dry spice mix, mix everything well and keep aside. 
  2. Chop onion, tomatoes and coriander and keep aside.
  3. Arrange palak pakodas on serving platter. And sprinkle chaat masala as per your taste.
  4. Pour whisked yogurt, green chutney and tamarind chutney over pakodas as per your taste.
  5. Next add chopped onion, tomatoes, coriander and sprinkle dry spice powder.
  6. Garnish with nylon sev. 
  7. Palak Pakoda Chaat is ready to serve. Enjoy!!!








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