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!!!