Palak Patta Chaat is a great anytime snack. Enjoy it as an appetiser or make a full meal of it. On the occasion of Holi, it makes a yummy treat, paired with delicately sweet Mawa Gujiya. The news gets better. Palak patta chaat is easy to dish up. All you do is coat spinach leaves with besan batter, deep fry them, and then drizzle with curd, chutneys, and masalas. We’re delighted to bring you this simple, superb recipe from the chefs at Amatra Hotels & Resorts

Chef's special recipe!

Chef’s special recipe!

  • Prep Time: 05 mins
  • Cook Time: 20 mins
  • Total Cook Time: 25 mins
  • Difficulty Level: Medium

What You Need:

  • 1 Cup Besan
  • 1 tsp Salt
  • 1/2 tsp Ajwain
  • 2 Cups Water
  • A pinch of Turmeric
  • 7-8 Nos Palak leaves
  • 4 Tbsp Curd
  • A pinch of Black salt
  • A pinch of Cumin
  • A pinch of Red chilli powder
  • 2 tsp Onion, chopped
  • 2 tsp Tomato, chopped
  • 1 Green chili
  • 2 tsp Imli chutney
  • 2 tsp Mint chutney
  • 1 tsp Boondi
  • 1 tsp Pomegranate
  • 1 tsp Sev

What You Do:

  1. Take a cup of besan in a bowl and add salt, ajwain and water to it.
  2. Whisk it to make a smooth batter. Add more water if needed. Put a pinch of turmeric in in and mix again.
  3. Now take fresh and cleaned Palak leaves, soak and coat them completely with the besan mix and put them to deep fry in a pan.
  4. Put the deep fried, crisp palak leaves on a plate and pour some curd all over them.
  5. Take all the spices and chutneys and start garnishing the dish with them. One spice at a time.
  6. Starting with black salt, cumin and red chilli powder, followed by chopped onion, tomatoes, green chill, imli chutney and mint chutney. You can use the quantity of the spices according to your taste as well.
  7. Lastly, garnish with boondi and pomegranate and a bit of sev above everything for a mix of sweet and spicy lasting taste.
  8. Serve.